Chikkudukaya Yendu Royyala Kura is a flavorful Andhra-style curry prepared with tender broad beans and sun-dried prawns. This rustic dish is protein-rich, mildly spicy, and pairs perfectly with hot steamed rice or jowar roti.
Ingredients
- Chikkudukaya (Broad beans) – 2 cups (chopped)
- Yendu royyalu (Dry prawns) – ½ cup
- Onion – 1 large (finely chopped)
- Green chillies – 2 (slit)
- Ginger-garlic paste – 1 tsp
- Turmeric powder – ¼ tsp
- Red chilli powder – 1 to 1½ tsp
- Coriander powder – 1 tsp
- Cumin powder – ½ tsp
- Garam masala – ½ tsp
- Salt – as needed
- Oil – 2 to 3 tbsp
- Curry leaves – few
- Fresh coriander leaves – for garnish
- Water – ¼ to ½ cup
Preparation Method
- Wash the broad beans thoroughly.
- Remove the fiber from the sides.
- Split them lengthwise into two to check for worms.
- Cut them into small pieces and keep aside.
- Wash yendu royyalu well and soak in warm water for 10 minutes, then drain.
- Heat oil in a pan and add curry leaves and green chillies.
- Add chopped onions and saute until light golden.
- Add ginger-garlic paste and fry until the raw smell disappears.
- Add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
- Add soaked dry prawns and saute for 2–3 minutes.
- Add chopped chikkudukaya and mix well.
- Add water, cover, and cook on low flame until the beans become soft.
- Stir occasionally to prevent sticking.
- Once the water evaporates and the curry becomes dry, switch off the flame.
- Garnish with fresh coriander leaves and serve hot.
Health Benefits
- Dry prawns are rich in protein and calcium.
- Broad beans provide fiber and essential vitamins.
- This curry supports muscle strength and bone health.
- A nutritious dish when prepared with moderate oil.
Tips
- Always soak dry prawns to remove excess salt and odor.
- Remove the side fiber of broad beans for better texture.
- Cook on low flame for enhanced flavor.
- Adjust spice levels according to taste.