Koora 1

[Vinnie Frevert]

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I am doing 'A - Z' recipes from Andhra cuisine this month, presenting dishes with regional names in an alphabetical order and it's time for the letter' M' today. The alphabet 'M' also stands for 'Matikkaaya' in Telugu and that is what the star of today's recipe is. There were some alphabets during this journey that needed no planning and this is one of those. I had decided early on that I would do this recipe without giving a second thought because this is a regular preparation in my husband's side of the family and not a well known version outside Rayalaseema. Cluster beans are called 'Matikkaaya' in the Rayalaseema area while they go by the name 'Goru Chikkudukaaya' in Andhra region. (While Andhra Pradesh is the name of the state, the coastal areas are also referred as Andhra region sometimes.) While pronouncing the word 'matikkaaya', the stress is on the 'k' sound and not on the 't' since 'matti' means dirt in Telugu. The word 'Karam' stands for the spiciness offered by the green chillies and 'Koora' means curry. And so 'Matikkaaya Karam Koora' literally means 'Spicy Cluster Beans Curry'.

The only Andhra version of cluster beans curries we knew about while growing up were the ones using coconut or the lentils. This karam koora using cluster beans is a Rayalaseema preparation and the recipe comes from my mother in law's kitchen. It was the only dish she used to prepare using cluster beans and is quite an unusual one. The beans are not chopped here but ground along with chillies, coconut and cilantro and then sauteed until done. The resulting koora is a spicy and delicious one.

'M' Ingredients from the Pantry:

Minugulu / Minumulu - Whole black gram

Minapappu - Skinned and Split black gram

Miriyalu - Peppercorn

Mogga - A spice / Maratha Moggu

Produce:

Maaredu - Bael fruit

Mamidi Kaaya - Green mango

Mamidi Pandu - Mango

Matikkayalu / Goru Chikkudu - Cluster Beans

Medi Pandu - Fig

Menthaku / Menthikoora - Fenugreek greens

Mokkajonna - Corn

Mokka Jonna Kankulu - Corn on the Cob

Molakalu - Sprouts

Mullangi - Radish

Munagaku - Drumstick plant leaves

Munagakaaya / Munakkaaya / Mulakkadalu - Drumsticks

Some 'M' dishes:

Maagaaya & Mukka Pachadi - Green Mango Pickles

Majjiga - Yogurt churned with small quantity of water / Buttermilk

Majjiga Pulusu - Spicy gravy prepared with sour buttermilk / Andhra style Kadhi

Manugupoolu & Murukulu - Spicy Snack / Chakli

Menthi majjiga - Spicy buttermilk

Menthula Pappu - Lentil preparation with fenugreek seeds (not the leaves)

Minapa Rotte / Minapattu - Breakfast dishes

Minapa Sunni - Sunnundalu, Urad dal laddus

Mirapakaya Bajji - Spicy snack

Miriyala Charu - Pepper rasam

Miriyala Kashayam - Home remedy / Herbal concoction to cure ailments

MLA Pesarattu - Pesarattu & Upma combo Breakfast

Mudda pappu - Plain cooked lentils with salt

(And also all curries, stews and dals prepared with the above vegetables.)

Ingredients for the Koora: (Yield 3 servings)3 cups cluster beans' pieces1/4 cup cilantro leaves1/4 cup shredded fresh coconut2 green chillies1 tbsp. oil1 tbsp. split chickpeas / chana dal1 tsp. black gram / urad dal1 tsp. mustard seeds1/8 tsp. turmeric powder 2 pinches of asafoetida powderSalt to taste

Method:* Rinse and wash away any dirt present on the cluster beans.

Wipe them dry / transfer them to a colander so that beans can dry as much as possible.

* String the beans if needed and tear each bean into 2 or 3 pieces. (The step is optional but recommended to avoid the curry ending up with strings and getting struck between teeth while eating.)* Add the cut beans, cilantro, coconut, and chillies into a food processor / blender and process just to a coarse mixture without adding any water. Avoid grinding the mixture to a paste.* Heat oil, preferably in a non stick pan and add dals, mustard seeds in that order. When dals start turn reddish, add asafoetida, salt and turmeric and stir once with a spatula. Immediately add the ground bean mixture to the pan and mix well. Cover and cook on medium flame, turning intermittently, until the raw smell of the beans and chillies is gone.* Turn off the stove and serve hot with rice or rotis.

So far on my 'A - Z' Andhra Cuisine,

A for Alasanda Vada

B for Bellam Garelu

C for Chiyali

D for Dondakaaya Kaarapu Kaaya

E for Endu Kobbari Podi

F for Fine Biscuits

G for Gongura - Mamidikaya Pappu

H for Halwa Holigalu

I for Idli Karam Podi

J for Janthikalu

K for Kobbari KooraL for Lauzu

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.

An InLinkz Link-up

Comments

I think every regional cuisine in India has its own magic spice blend which gives it that distinctive flavor and brings it to life. Garam masala from Punjabi cuisine comes to mind immediately but think panch phoran in Bengali cuisine or methkut in Maharashtrian food or the ghashi in Mangalorean food and so on. The one I was most familiar with while growing up on Andhra food was the koora podi; a spice mix made by dry roasting some dals, coriander seeds, dried coconut and sometimes adding peanuts and sesame seeds. When one ran out of ideas or time to make an elaborate dish, this was either sprinkled on top or stuffed into vegetables, making the dish a star of the plate.

* Make sure you are stirring constantly and keep the flame at medium since the dals tend to scorch quickly.** I add only a small amount of salt since one typically adds salt to the cooking vegetables. If using to stuff vegetables, add more salt to the powder before stuffing.

Different people have their choice of combinations with vegetables (some are really weird- for example my uncle used to eat vada and payasam together, just now Bramhi told me that, her friend eats coke float as a sauce to veg burger). For my father it is always aku koora pappu with ragi mudda/ sankati and fried chilies. For The husband, it is either potato fry or nothing.

As spinach is richhh in iron, I do not mind making it once a week in different avatars. These days, started making spinach pizza and spinach pasta (will post them sometime, if you are still listening). I miss good Italian restaurants around, so, started making them at home ?

There are quite a number of variations in preparing gutti vankaya koora. This is the most popular and signature dish of Andhra. Today i am sharing this authentic curry which is often made at home.

4. Take all the grinding ingredients and the above roasted ingredients in a blender and grind everything to thick paste. Make sure to grind to a thick paste, otherwise stuffing the eggplants will not be easy.

8. Now add the remaining grinded paste, squeezed tamrind juice and 3 cups of water. Bring it to boil and make the flame to low. Cook till the eggplants are soft on touch. Lastly add corriander leaves and turn off the heat.

As I mentioned yesterday, I am doing a month long marathon starting today, with A-Z regional cooking as the theme. For this theme, we have two options to choose from. Option one is cooking from a region in India or one country and the other is to pick 4 regions from India or 4 countries, and cook from a region or a country every week. So it is either one region from India or one country for 4 weeks or 4 weeks of 4 different regions or countries. The only rule is that the dishes cooked should be in an alphabetical order, in local dialect.

I opted option one, cooking from a region in India for 4 weeks. I chose my home state of Telangana as my region. Often times my virtual friends and some of my cousins remark that I do not have many Andhra/Telangana/Telugu food on my blog. And my virtual friends even ask if I cook Indian food at home. Yes, I do cook Indian food at home and in fact, we eat only Indian food and to be more precise, we eat only Telugu home cooked food. However, when we go on low carb diet, I do make lot of grilled/ baked meats and salads at home.

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