Cluster Bean Sour Curry Recipe – Lulu Tenga
Lulu Tenga, or Cluster Beans in Sour Curry, is a flavorful and traditional dish from the southern Indian state of Andhra Pradesh. This curry is renowned for its tangy and slightly spicy taste, making it a perfect accompaniment to rice, ghee, and rasam. The use of cluster beans, also known as goruchikkudu or kothavarangai, adds a unique texture and flavor profile that is both refreshing and satisfying.
Recipe Details
| Course | Main Course |
|---|---|
| Cuisine | Andhra Pradesh, India |
| Servings | 4-6 people |
| Preparation Time | 20 minutes |
| Cooking Time | 20-25 minutes |
| Calories | Approximately 200-250 per serving |
Ingredients
- 250 grams cluster beans (goruchikkudu or kothavarangai)
- ¾ to 1 cup water
- 2 large onions, chopped finely
- 1 green chilli, chopped or dried red chilli (optional)
- 1½ to 2 tablespoons oil
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin or jeera
- 1 sprig curry leaves
- 1 teaspoon ginger garlic paste
- ½ to ¾ teaspoon red chilli powder
- ¾ to 1 teaspoon garam masala
- ½ to ¾ teaspoon salt
- Tamarind paste or tamarind water for the sour flavor
- Coconut (optional, for variation)
- Moong dal (optional, for variation)
Method
- Rinse the cluster beans in plenty of water and drain them. Gently break or cut one end of the bean and, if needed, string them by pulling the string lengthwise. Repeat this with both ends and cut them into ½ to ¾ inch sized pieces.
- Add the chopped cluster beans to a bowl, pour in water, and cover it. Pressure cook for 3 whistles or about 10 minutes, or cook in an Instant Pot along with your rice.
- Meanwhile, heat oil in a pan. Add mustard seeds and cumin. When they splutter, add curry leaves, onions, and chilies. Sauté and fry the onions until they are deep golden to light brown.
- Add the ginger garlic paste and sauté for 30 to 60 seconds.
- Stir in red chilli powder, garam masala, salt, and turmeric.
- When the pressure releases from the cooker, remove the cluster beans and check if they are firm yet cooked correctly. If so, transfer the cooked cluster beans along with the stock to the pan. Stir and cook covered on a medium flame until all the water evaporates.
- If the cluster beans are overcooked, pour the stock into the pan and cook until the water is almost absorbed by the onions. Then stir in the cooked cluster beans and stir-fry for a while until the masala blends well.
- To add a sour flavor, mix in tamarind paste or tamarind water and adjust to taste.
- For variations, you can add a handful of rinsed moong dal to the cluster beans and pressure cook them together, or add coconut after the water evaporates and stir-fry for 30 seconds.
Special Note
This dish holds a special place in Andhra Pradesh cuisine, often served during family gatherings and festivals. The combination of the slightly bitter taste of cluster beans with the tangy flavor of tamarind creates a unique and delightful experience. I particularly enjoy this curry because it reminds me of the traditional meals my grandmother used to prepare, filled with love and the richness of local ingredients.
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