Pithikipappu
Curry made with coconut gravy is a South Indian dish. Using ground coconut and khas khas (poppy seeds) to thicken the curry is generally not used in North Indian recipes where onions, ginger, garlic and tomato is used for the gravy. This curry is aromatic, spicy and usually eaten with rice or ragi mudde(dumpling). In Karnataka/ Kannada it is known as Hitikida Avarekalu saaru. The beans – Avarekalu or Anapakai in Telugu is soaked in water for several hours and the thin outer skin of the beans is removed before cooking.
Servings
8
Servings
8
Ingredients
Instructions
  1. Peel and soak the Anapakai/ Avaraikalu in water for several hours and remove the thin outer skin. This is available ready in stores.
  2. Chop the onions and tomatoes into pieces.
  3. Heat 20 ml oil and add cinnamon, crushed cardamom pods and cloves. As soon as the aroma of the spices is released, add chopped onion, ginger and garlic . Sauté for a minute.
  4. Add tomato, roasted channa, khas khas and sauté for another 3 minutes.
  5. Add the powdered spices – coriander and chilli . Cool
  6. Grind the sautéed mixture with fresh grated coconut and half the fresh coriander until a smooth paste is formed.
  7. Heat the remaining 20 ml oil and add the curry leaves. Add and sauté the peeled anapakai/hitikibele for a minute.
  8. Add 400ml of water and ground masala. Cook until tender. Adjust thickness of gravy and salt when done. You can add either coconut milk or water if you want a lot of gravy.
  9. Add the remaining chopped fresh coriander leaves before serving .