Kandula Kura | Fresh Toor Gravy Andhra Style

Kandula Kura is one of my most favorite gravies that Amma makes during the season. Fresh Toor is mostly available during the winter season and as always, every winter we see these fresh tender beans being cooked in different ways.

This masala gravy made with simple spices tastes awesome with Kobari Annam or Coconut Milk Rice. As always, we have quite a few ways of making the same ingredient in different ways to beat the monotony.

I have already shared another version of Fresh beans Masala Kurma. This is yet another simple way of making this.
When it comes to the everyday meal, I sometimes don’t add garam masala to all the gravies. Even ginger garlic is added very little to bring out the star ingredient to shine. This gravy is something my kids love and this plate, minus the Munagaku Vepudu was my kids’ favorite meal.

Kandula Kura

On the plate, it was Kandulu Kur with Kobari Paal Annam, which will be coming up soon.

Many years ago, during our yearly visit to my SIL’s house, we visited a farm where Fresh Toor was grown. We had great fun exploring these crops.

Sending this to my Kid’s Delight event, guest hosted by Sandhya, this month themed on Family Recipes.

Kandula Kura

Ingredients Needed:

For the Gravy

1 cup Fresh Toor
2 medium Onions
2 medium Tomatoes
1 tsp Ginger Garlic Paste
2 tsp Cooking Oil
Salt to taste
Coriander leaves handful
1 tsp Red Chilli Powder
1 tsp Coriander Powder
A pinch Turmeric Powder

To be ground:

2 tbsp Coconut, freshly grated
2 tbsp Poppy Seeds / Gasa Gasa

How to make the Masala Kura:

Grind the coconut and poppy seeds with enough water to a smooth paste.

Wash the toor and pressure cook for 1 whistle. Let the pressure fall down.

Heat a kadhai or a nonstick pan, saute onions, next add the ginger garlic paste and saute well.

Now add the finely chopped tomatoes, along with all the spice powders, let it simmer till the oil comes out.

Next, add the boiled toor along with the ground masala and simmer for 5 to 7 mins. Add required water to get a thick gravy, bring to boil.
Garnish with coriander leaves and serve with rice or rotis.

This tastes best with Kobmari Paal Annam

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Kandula Kura
Kandula Kura is an Andhra Style gravy side dish made with fresh Toor and cooked in freshly ground masala and spices. This makes a wonderful meal with Rice.
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Instructions
  1. Grind the coconut and poppy seeds with enough water to a smooth paste.
  2. Wash the toor and pressure cook for 1 whistle. Let the pressure fall down.
  3. Heat a kadhai or a nonstick pan, saute onions, next add the ginger garlic paste and saute well.
  4. Now add the finely chopped tomatoes, along with all the spice powders, let it simmer till the oil comes out.
  5. Next, add the boiled toor along with the ground masala and simmer for 5 to 7 mins. Add required water to get a thick gravy, bring to boil. Garnish with coriander leaves and serve with rice or rotis.
  6. This tastes best with Kobmari Paal Annam
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13 comments

  1. We usually boil these beans with a little salt and eat the beans. Never tried to use them in gravies. This one sounds wonderful with the coconut milk rice..

  2. Ages i had fresh thuvar and this kura is just prefect to relish with some rice and rotis, am sure this gravy is definitely a prefect pair for coconut milk rice.

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