Pithiki pappu kura or Hyacinth Bean Curry is an authentic traditional Andhra gravy side dish made with deskinned beans of Hyacinth or Annumulu. This is a winter special dish as these beans are available only during that season.
This Pithikkina Pappu Kura is a seasonal winter gravy dish we make with Anapa Ginjala or Anumulu. I first shared this during 2007, the year I started blogging and shared all our family recipes.
While searching to find the exact name of these beans in English, I also did a long distance call to Amma to confirm what these were called in Telugu. After doing quite an amount of time researching the name, I was surprised to know this is Dolichos lablab (botanical name), English - Hyacinth bean, Hindi - Bhaja vasu, Telugu - Anumulu, Tamil - Avarai, Kannada - Anvare. Phew!
My early memory of this gravy is eating this at our family friend's house. Aunty is an excellent and effortless cook. All it takes for her to cook is a jiffy! The memory of that day is still faintly lingering somewhere…still its good enough that I always relate to that. After that I remember Amma making it every winter. It has always been my task of removing the skin as others would never get it right.
After marriage, I found that my family loves it too. We have kept to the tradition of making this in winters and when Athamma always would buy this in huge quantity and pack it. She even used to help me in removing the skin and this will always be one of those dishes which will make me miss her more!
We call this Pithikkina or Pithiki Pappu Kura as the soaked beans are pressed out of its skin.
Pithiki pappu kura is prepared with deskinned beans, we have to soak the beans in water for a enough time for the skin to peel off easily. As with most Andhra kuras or kurmas, we make this with a paste of coconut, gasa gasa and fennel.
- Coconut - For this Pithiki pappu kura, you can either use fresh coconut meat to grind to a smooth paste or else extract milk. We mostly use thick coconut paste, ground with fennel seeds.
- For the Gravy - We use the tempering ingredients like Mustard Seeds, Cumin Seeds and curry leaves.
- Hyacinth Bean - We call these beans Annumulu or Anapaginjalu in Telugu or Avarai in Tamil. The fresh tender beans are soaked in water overnight or for 10 hours, that loosens the outer skin. We de-skin and use the tender bean inside.
- Potatoes - Though potato is optional in this gravy, adding it gives you more gravy and a good taste as well.
- Onions - Finely chopped onions gives good body to the gravy
- Tomato Puree - You can either finely chop tomatoes or make puree before adding to the gravy.
- Ginger Garlic Paste - You can freeze ginger garlic paste to save time while cooking like these gravy dishes.
- Spice powders - We use ground spice powders like Red Chilli Powder, Coriander Powder and Turmeric Powder.
Since this gravy needs the de-skinned beans, we have to be prepared and planned with the beans ready.
For the Pithiki Pappu
Wash and soak the Annumulu in water overnight or for at least 10 hours.
Press out the outer skin and remove the bean inside.
Drain well until you make the gravy.
For the Coconut Paste to use Pithiki pappu kura
Make a paste of peoppy seeds, fennel seeds with coconut.
For the Gravy ~ Pithiki pappu kura
Heat cooking oil in a cooker, add seasoning, then sauté onions along with curry leaves till brown.
Add ginger garlic paste and saute well.
Now add the cubed potatoes and saute well. Add the tomato puree and mix well.
Add all the spice powders and let it cook well.
Next, all the pealed beans to the pan and saute well.
After 5 mins, add coconut paste and water. Cover with lid and pressure for 1 to 2 whistles or till the beans cooks well.
I normally use potatoes if I want to make extra gravy.
The beans for this Pithiki pappu kura cooks very quickly, so it's best to cook on low flame.
Finally, garnish with chopped coriander leaves.
Serve this gravy with dosas.
Substitutions & Variations
You can just opt to make this Pithiki pappu kura with the beans alone or with potatoes. Instead of coconut paste, you can use coconut milk if you have. Sometimes, I have the ground powders, so use milk and the ground powders. Makes life and cooking this very easy.
How to Store deskinned Hyacinth Bean
We only get fresh beans during winter. So we have frozen the beans for few months. Most times, on thawing the beans stay good, though there have been cases when the beans got spoilt. So it depends on the beans and freshness.
Cooked gravy stays good overnight or for a day when refrigerated. Always bring to room temperature and heat the gravy before serving.
Other Recipes with Hyacinth Beans
Pithiki pappu kura ~ Hyacinth Bean Curry
For the Coconut Paste
- 1/4 cup Coconut
- 2 teaspoons Poppy Seeds Gasa Gasa
- 1 teaspoon Fennel Seeds
For the Gravy
- 1 tablespoon Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- A Sprig Curry Leaves
- 2 cups Hyacinth Bean / Annumulu / Anapaginjalu / Avarai
- 2 Potatoes optional
- 2 cups Onions finely chopped
- 2 cups Tomato Puree
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- A Pinch Turmeric Powder
- Salt to taste
For the Pithiki Pappu
- Wash and soak the Annumulu in water overnight or for at least 10 hours.
- Press out the outer skin and remove the bean inside.
- Drain well until you make the gravy.
For the Coconut Paste
- Make a paste of poppy seeds, fennel seeds with coconut.
For the Gravy
- Heat cooking oil in a cooker, add seasoning, then sauté onions along with curry leaves till brown.
- Add ginger garlic paste and saute well.
- Now add the cubed potatoes and saute well. Add the tomato puree and mix well.
- Add all the spice powders and let it cook well.
- Next, all the pealed beans to the pan and saute well.
- After 5 mins, add coconut paste and water. Cover with lid and pressure for 1 to 2 whistles or till it's cooked.
- I normally use potatoes if I want to make extra gravy.
- The beans get cooked very quickly, so mostly this gets cooked while cooking on low flame.
- Finally, garnish with chopped coriander leaves.
- Serve this gravy with dosas.