This particular vegetable comes under the category of really easy to make! 🙂
1/4 kg goru chikkudukaya (Cluster beans)
1/2 fresh coconut, desiccated
1 tsp salt
a pinch of turmeric
1/2 tsp chilli powder
1/2 tsp mustard seeds
1tsp urad dal
1 red chilli
- Scrape the goru chikkudukaya and break them into pieces, while removing as much of the ‘strings’ on the side as possible.
- In a wok, heat the beans, water to submerge the goru chikkudukayas pieces, salt and turmeric. You may also cook this in a pressure cooker.
- Place a lid on the wok, and cook till all water dries up.
- Gently check if the goru chikkudukaya pieces are done.
- Once all water has dried up, add chilli powder and cook on open flame for 5 minutes.
- Take off the gas, and prepare tadka.
- Once the tadka starts popping, add to the vegetable, and put the vegetable back to cook for a couple of minutes. This will help the vegetable to absorb the minimal oil from the tadka.
- Add the desiccated coconut and cook for 5 minutes or till the coconut dries and coats the goru chikkudukaya pieces.
Serve hot with rice or chapati.
This is yet another sweet that my sis-in-law made and sent across to Bangalore. The recipe seems to be really simple; I just need to implement it!! 😉
This sweet is a speciality of Andhra Pradesh, and is filled with good health. Nuvvulu (sesame seeds) are a very good source of calcium. So in case of lactose allergy, you can consider having sesame seeds. Also, the recipe requires jaggery, which is also is filled with health benefits.
1/4 kg White nuvvulu (til/sesame seeds)
1/4 kg jaggery
Additional ingredients: choice between groundnuts (lightly roasted), cashew nuts, or dry coconut
- Sift the white nuvvulu to clear all dust/stone particles.
- Lightly roast the seeds till it changes colour to brown. This needs to be carefully done, as a slight delay is turning off the flame would mean the seeds will get over-done.
- Set aside to cool.
- Chop or pound the jaggery into a fine powder.
- Take a choice of additional ingredient (roasted groundnuts, dry desiccated coconut or cashew nut)
- Coarsely grind all the ingredients together. This would mean 1/2 twists of the “Whip” button on your mixer-grinder.
- Take out from the mixer, and set aside for 5 mins.
- Make into small balls.
This sweet can be preserved at room temperature, and lasts upto 1 week without refrigeration.