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Pithiki Pappu Kura
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5 from 3 votes

Pithiki pappu kura ~ Hyacinth Bean Curry

Pithiki Pappu Kura or Hyacinth Bean Curry is a traditional Andhra gravy with Hyacinth Bean or Annumulu, mostly made during the winter season. It is a sinful dish tastes great with dosa.
Course Main Dish - Gravies
Cuisine Andhra Pradesh
Keyword Side dish for Tiffin
By Cook Method Pressure Cooker
Occasion Everyday Meal
By Diet Healthy Recipes
Dish Type Gravy Side Dishes
Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 10 hours
Total Time 10 hours 35 minutes
Servings 6 people
Calories 237kcal
Author Srivalli

Ingredients

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

Instructions

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.

Nutrition

Calories: 237kcal | Carbohydrates: 42g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 42mg | Potassium: 1140mg | Fiber: 9g | Sugar: 8g | Vitamin A: 552IU | Vitamin C: 28mg | Calcium: 117mg | Iron: 5mg
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