Chikkudukaya Charu-Scarlet Runner Beans Stew

This is a winter food adapted from a traditional Andhra recipe called “Ulava Charu” !Scarlet runner beans are an American heirloom bean variety cultivated in the1750’s, they have a dense texture and nutty flavor that makes it ideal for the stew.Chaaru is a South Indian soup prepared with tamarind, coriander, garlic and other spices and toor dal.Now I get some gourmet foods from whole foods market when I want to try something new,I was looking for arborio rice for Risotto and ran into these!!The stew came out delicious!!

Preparation time: 20 min
Cook time: 2.5 hours


1 cup Scarlet runner beans (substitute with horsegram for ulava charu) (soaked overnight)
1 teaspoon of tamarind paste
6 green chilies
1/2 cup onions split lengthwise
2 whole dry red chilies
1 stem curry leaves
1/2 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon jaggery
1 tablespoon oil
1 tablespoon whole coriander seeds
1 teaspoon cumin seeds
6 garlic cloves

1.Take the beans that have been soaked overnight and slow cook for 2 hours or pressure cook  for 3-4 whistles until they are soft with 8 cups of water.

2.Strain the liquid into a bowl.

3.Take 1/4 of the beans and grind them with coriander seeds, green chilies, cumin seeds and garlic cloves to a fine paste and keep aside. Do not add extra water for grinding, use the strained liquid.

4.Heat 1 tablespoon oil in a skillet. Add Chana Dal, Urad Dal and let them brown.Add the mustard seeds, cumin, red chilies, turmeric and curry leaves and let them splutter.

6.Add the onions and fry for 3 minutes.Add turmeric

7.Add the ground paste, tamarind, strained liquid, salt and jaggery and let it boil on medium for about 20 minutes until the stew thickens and turn off the stove.

This is generally served with rice and fresh cream or sour cream.


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