Vaal / anuvulu / Indian bean is soaked in water overnight. The soaked beans can be pressed between thumb and index finger to peel off the skin. The vaal is then pressure cooked till soft and made into dry curry with fengureek leaves. The val papdi curry can be eaten wrapeed in roti, pulka etc or with steamed rice.
Makes: around 3 Servings of Val Papdi Curry.
Dry Whole Val Papdi 1 1/4 Cups
Fenugreek Leaves 1 Cup Packed
Green Chiles 2
Garlic 3 Cloves
Red Chile Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to taste
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Soak the val papdi in enough water overnight.
Refresh the water and transfer the val papdi to a pressure cooker.
Pour fresh water until the val papdi is just soaked.
Pressure cook the val for 4 whistles and when pressure subsides, strain the beans.
Wash and finely chop the tomato.
Clean, separate leaves and thoroughly wash the fenugreek leaves.
Remove stems, wash and finely chop the green chiles.
Peel and roughly chop the garlic cloves.
Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic, fenugreek leaves, turmeric powder and salt.
Fry till fenugreek leaves wilt completely.
Stir in cooked val and fry for a minute or two to evaporate any excess moisture.
Make some space in the pan and add chopped tomato and salt.
Cook till tomato turns little soft, add red chile powder.
Mix everything thoroughly and remove from heat.
Serve val methi curry with steamed rice or roti, pulka etc..
Notes: Make sure to cook the beans well.
Suggestions: If the val papdi / anuvulu is not cooked properly, then add few splashes of water and cook covered on low flame till done or pressure cook for 1 or 2 more whistles.
Variations: Chopped onion can also be added to the tempering.
Other Names: Val Papdi Curry, Vaal Curry, Avarekalu Curry, Hyacinth Bean Curry, Avarekai Curry, Anuvulu Kura.