This is a Rayalaseema recipe. We call cluster beans as matikkayalu. Few people call them as goru chikkudu. My mom is good in making these pullakoora varities. I will always end up in eating bit more than usual due to the mouth watering tangy taste.
Found fresh ground nuts in the store and got fresh sorel grown at home. Thought this is the right time to make this recipe.
Gongura matikkayala pullakoora
Sorel – 2 cups
Cluster beans - about 150 – 200 gms remove the head and tail parts and break into 2 pieces only
Tamarind - lemon size
Turmeric – ¼ tsp
Onion – 1 large cut into medium chunks
Fresh ground nuts (boiled) – hand full
Mustard+Cumin - 1 tsp
Chana daal - 1 tsp
Red Chili - 1
Garlic - 2-3 cloves
Home grown sorrel, cluster beans, green chili, boiled peanuts, tamarindMethod:
Heat a deep pan / sauce pan with few drops of oil. Add chopped onion chunks, green chili, sorrel, custer beans, ground nuts one after the other and stir for a minute or 2 and cover with lid for 5 minutes. Remove the lid and sprinkle some water (about 30 – 50 ml) stir again and cover it again and cook slowly under medium to low flame. In this way the veggies don’t get burned and also tastes good. Once every thing is cooked well, remove from the fire and give a good whisk using wooden pestle.
Add the seasoning and serve with hot rice.
For seasoning: Heat oil in a small pan and when it is hot add Red chilli, chana daal, garlic, mustard, cumin, curry leaves one after the other.
Rice with chappidi pappu and Gongura matikkayala pullakoora
Note: If you don’t have fresh ground nuts, soak the dried ground nuts for 1 hour and then boil them separately until they are just done using pinch of salt. Add the boiled pea nuts along with the other ingredients.