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