Chikkudukaya Vepudu with Aloo is more of a dry dish made with Broad Beans and Potatoes with a typical Indian Masala. This serves both as a side dish for Chapati or along with Rice and dal.
This is one of the most frequent dishes that Athamma used to make for dinner and I also got into the habit of making it mostly for dinner along with rotis. If I am making it for lunch meal, then its even more sauteed to make a dry curry, while served with rotis, it can be slightly gravy.
Actually, water is not added to this at all, so you can think of a dry sabzi along with roti. This was one of the initial dishes I shared and though we often make it, I never could take new pictures. Finally, I managed and decided I would do the Redo Old posts just that I share this post again.
-Updated 25th July 2018
PIn This for Later!
Chikkudu Kaaya Vepudu can be translated as Indian Broad Beans Fry with Aloo in English. Vepudu means dry saute in Telugu. We make these Vepudus as a side dish for Rice and Dal, or as a side dish for Rotis.
So typically in Andhra cuisine, different types of powders are used for seasoning, which categorizes them as Andhra Specialties. Amma typically uses Groundnut powder for most of her fries and curries, whereas my Athamma uses Putnala Podi or Fried Gram powder for her cooking. In Tamil Nadu, freshly grated coconut is used for fries, whereas Athamma runs the coconut in a mixer and use it for seasoning. She also at times, grinds green chilies or garlic or cumin seeds along with coconut. It depends on which Vegetable is cooked.
These seasoning powders are basically used in curries to thicken the gravy. It not only thickens but gives that extra taste to the gravy. All these powders are ground and stored in airtight containers for daily usage.
Amma makes Chikkudu Kaya very frequently but adds ground nut powder for seasoning. I was also preparing it the same way until hubby dear expressed his dislike towards it. So this vegetable was banned from our list for quite a while until he visited his sister’s place and she made this sabzi for Chapattis.
He came back as a passionate admirer of this veggie with all praises for his sister variation of this dish and wanted me to immediately call her up for the recipe. Now, this has become a regular at home that we make for chapattis.
250 gms Indian Broad Beans / Chikkudu Kaya
150 gms Potatoes
1 big Onions
For the Paste
50 gms Coconut
4 nos Green Chillies
Handful Curry leaves
1/2 tsp Mustard seeds
1/4 tsp Urad Dal
1/4 tsp Chana Dal / Bengal gram
Method to prepare:
Cut beans to small pieces. Boil them in water for 10 mins or until its cooked. Little water can be retained. Pressure cook the potatoes for 1 whistle. Peel the skin and cut into pieces.
Chop Onions, cut coconut and green chilies. Run coconut and green chilies in mixie to get a coarse paste. It shouldn’t become paste but coconut should be like grated one.
Heat oil in a kadai, add mustard seeds and curry leaves. Then add onions, fry till they are brown in colour.
Then add coconut-green chilies paste. Fry till its well cooked. Then add the beans and potatoes with salt to taste. Cook on high flame to ensure the water in the beans gets evaporated. The result will be a well mixed veggie with all the spices.
Serve with Rotis if you cook with little water, else if you make it dry, serve with rice.
This is served with chapattis. All types of vepudus from different vegetables are known to be eaten along with rice without any gravy dish in few parts of Andhra, but we normally serve this as a side dish along with a gravy dish for rice.