Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Mattikayala Kura (Gawar Beans Curry)

Mattikayalu (Gawar)
Mattikayalu or Gawar Beans

Gawar or Mattikayalu, the beautiful pale green colored beans, they may not be as popular as regular green beans, but they have a serious following among Indians. Nutty, delicate, mellow ruchi (flavor) of gawar beans has an addictive quality and when seasoned with Indian ingredients, they literally shine and become quite irresistible. No wonder this old-world vegetable continues to be popular and available in Indian grocery shops even here in US. Guar gum, an extract of gawar is also a popular additive in frozen dairy products like icecreams, custards etc, it seems. Labels of these commercial products often list guar gum as an ingredient. Using secret ingredients like these may be the reason why we could never recreate the store-bought icecream taste at home and why we love to shop for these products, I think.

These gawar beans with their somewhat thick skin are best when steamed or blanched, which allows to retain their characteristic crunchiness and maximum ruchi by preserving vitamins, minerals that would be lost with plain boiling. String the ends, cut the beans and steam cook them. Saute them with masala powder of your choice for few minutes. A delicious curry for white rice/chapati would be ready.

Steam-Cooked Gawar Beans, Dalia, Dried Red Chilli and Cumin ~ Ingredients for Gawar Bean Curry


Gawar beans, ends stringed and cut into one inch pieces – 3cups
Medium sized onion -1, cut into small pieces
For Masala Powder:
¼ cup of pappulu (dalia or roasted chana dal)
6 to 8 dried red chillies
2 garlic cloves
1 teaspoon of each – cumin, dry coconut powder
¼ teaspoon of salt or to taste –
Grind them all to smooth powder without adding water
For popu or tadka:
1 tsp of peanut oil
1 tsp of each – cumin, mustard seeds, minced garlic and few curry leaves

Take cut gawar beans into a steamer basket and steam over a pot of boiling water, covered, until they reach the softness you desire or for about 5 minutes. Or drop them in hot boiling water, keep them covered for about 2 to 3 minutes and quickly drain them in a colander. Do not overcook, they become flabby and tasteless.

In a wide skillet, heat peanut oil. Add and saute popu or tadka ingredients, onions and steam-cooked gawar beans, in that order for few minutes. Sprinkle in the masala powder and also quarter teaspoon of each – turmeric and salt. Mix and cook them covered for about 10 minutes, on medium-low heat, occasionally stirring in-between.

Tastes great with rice and with chapati.

Gawar Bean Curry with Red Onions and Spicy Dalia Powder

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Matti Kaayalu(clusterbeans) (Wednesday October 18, 2006 at 11:11 am- permalink)
Comments (33)

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33 comments for Mattikayala Kura (Gawar Beans Curry) »

  1. What a fantastic looking curry ! Never made gawar beans this way. Will surely try this.

    Comment by Krithika — October 18, 2006 @ 11:24 am

  2. Hi Indira,

    My Ma makes the Gawar curry using a little mustard paste. This recipe looks yummy. Definitely on my “to-cook” list.


    Comment by Sangeeta — October 18, 2006 @ 11:37 am

  3. Yummy looking curry Indira. We call them Goru chikkudukayalu and the only problem with them is stringing and chopping them. But the taste is worth every bit of the work. Thanks for the recipe.

    Comment by Pavani — October 18, 2006 @ 11:40 am

  4. They taste really great, give it a try, Krithika. Thanks.

    Sangeeta: I would love to try your version with mustard paste. Did you blog the recipe already?

    Hi Pavani: We in Nandyala region call them ‘mattikayalu’.
    I know, I often do that while watching tv programs, so that I won’t notice the time it takes to do the stringing. 🙂
    I agree, I like these beans a lot.

    Comment by Indira — October 18, 2006 @ 11:56 am

  5. These beans intrigue me, I wish I could find them over here… If I ever get to visit India I know what I would be looking at first:the vegetables!

    Comment by ilva — October 18, 2006 @ 11:59 am

  6. WOW…. another delicacy I have been missingi n the US… we call it goru chikkudikaayalu. Maa amma kuda meeru chesina method lone chesthundi kaani garlic lekunda…or a simple stir fry with popu after blanching them. Ikkada stores lo vetini emani pilustharu ??

    Comment by Priya — October 18, 2006 @ 12:07 pm

  7. Wow Indira garu ,

    U reminded me of Goru Chikkudukayalu (that’s what we called them!!!). I have really fond memories of this vegetable from back home, like helping my mom string them and later sit in the kitchen waiting for her to finish cooking ,so we can eat them!!

    BTW, if u don’t mind me asking, I somehow thought U blogged a candy with tamarind n jaggery/khajur recipe. But couldnt find it in the list. Again, I wanted to eat this a couple of days back and wanted to make it. Correct me if Im wrong about this , but was that u who blogged that?

    Thanks a lot

    Comment by Sushama — October 18, 2006 @ 12:40 pm

  8. Hi Indira
    Its the time I left you a thank you note and a comment in your section.
    I have been visiting your site for quite a while now and let me say that you never disappointed me.
    What a rich and wonderful site.
    I loveeeeeeeeeeeee the way you present your recipes.
    We ( me and hubby ) are big fans of this site.
    Keep up the good work.

    I love goru chikkudu kaya.I make it with brinjals also. However I hate cutting it ::)))
    owever this recipe seems more nutritious because it is steamed.

    Once again, love the way you present and write.
    Keep up the good work.


    Comment by Swapna — October 18, 2006 @ 12:49 pm

  9. Indira,
    I have been a silent admirer of your blogs, and tried out a few recipes too. Your husband must’ve had tons of good karma in his past births to have such a great chef for wife! (no smileys, am deadly jealous of him 🙂


    Comment by Anonymous — October 18, 2006 @ 3:09 pm

  10. Indira,
    That curry photo looks like a beautiful painting !

    Comment by Archana Thomas — October 18, 2006 @ 3:17 pm

  11. I just wonder whether you have a third eye to look at things. Great capture ! Great photos!Can you tell how you got the perfect white background in the first photo?

    Comment by Lakshmiammal — October 18, 2006 @ 3:59 pm

  12. Yum! I haven’t seen these for ages (except in frozen packets!). Like Majjiga Mirapa, we also make Majjiga Chikkudukaya. You should definately try it in Seattle (if the weather permits!). I am restricted to importing these as we don’t get Chikkudukaya or consistent warm weather 🙁


    Comment by Praveena — October 18, 2006 @ 5:12 pm

  13. We make usli of this, ie. grind toor dhal, red chillies etc and then steam it and then break them and add them to the cooked beans. This one looks like it will be a winner in my home

    Comment by shankari — October 18, 2006 @ 5:23 pm

  14. wow! what a nice pic. we too call it Goru chikkudu kaya.I’ll make pulusu with a pinch of sugar in it. Tastes so good too. You recipie looks even better than that.I already have them in my refrigerator. so tommorow’s curry is sambar with gawar beans curry.

    Comment by Bharghavi — October 18, 2006 @ 7:07 pm

  15. Indira,
    That looks SO good. Do you think this recipe will work with dondakai/kovakkai because that’s what I have right now and can’t wait to make this. Thanks a bunch.

    Comment by Faffer — October 18, 2006 @ 7:43 pm

  16. Your pictures are beautiful enough to make me hungry…..yummy! I don’t think I have ever sen these beans here in the States.

    Comment by krista — October 18, 2006 @ 8:01 pm

  17. Hmmm amazing !

    Comment by deccanheffaump — October 19, 2006 @ 12:18 am

  18. hi… like the earlier person who left a thank u note – mine is long overdue…. i learn a lot from ur site and thank u for all that u do.
    have a nice day.

    Comment by chitra — October 19, 2006 @ 1:06 am

  19. Ah, this is one of my fav veggies. They are also called Gorchikkudukayalu or Gokarkayalu
    Hope you have a great time 🙂

    Comment by Tweety — October 19, 2006 @ 4:01 am

  20. Hi
    Thank you for the recipe.Great pictures.Very informative article.I always learn something.I am going to this one for sure.Thanks MB

    Comment by MB — October 19, 2006 @ 7:00 am

  21. Hey Indira,

    Happy to see your recipes after the break.I made french beans curry with dahlia powder last week just the same way you did.I’ll for sure try with gawar beans too.



    Comment by Pinky — October 19, 2006 @ 7:56 am

  22. Hi Indira, I tried these once when they were less than fresh, and I think I overcooked them. When I see some really fresh ones I will give it another try. Looks so pretty with the gold and purple accenting that lovely green. Thanks for sharing 🙂

    Comment by Linda — October 19, 2006 @ 9:05 am

  23. Hi Indira,
    we call this goruchikkudukayalu or gokarkaayalu..iam hearing this name for first time.My mother-in-law makes some what similar recipe, which already I have taken photos..but delaying in posting…i cut them similarly and steam them..the with redchillies, coconut, urad dal, jeera and mustard seeds and curry leaves and finally salt i just fry for 2 to 3 really taste goos..will try your version next tie.Thanks for sharing

    Comment by meena kandlakuti — October 19, 2006 @ 11:50 am

  24. Hi Indira! Simple but delicious dish! I love Jowar beans!! Thank for this!! Happy Diwali to you and your family!!:))

    Comment by Asha — October 19, 2006 @ 1:35 pm

  25. Hi Ilva: You and me too. The first thing I do whenever I visit India is go shopping at our local ritu bazar(farmers market). So many vegetables and so much choice.:)

    Hi Sushama: Here is the link for Jaggery-tamarind candy.

    Swapna and Priya: Thanks!:)

    Archana: Thanks and coming from you means a lot.

    Hi Lakshmiammal: Thanks and please check ‘foodblogging?’ under ‘questions?’ in the sidebar. You will find tips on how to get the white balance. Hope that helps.

    Praveena: Really, I have never heard of majjiga version. I will definitely try it perhaps next summer. Thanks for sharing, Praveena.

    Shankari: You mean paruppu usli? Actually I prepared paruppu usli with some leftover beans yesterday.:) I’ve got the recipe last year from Shammis – Food, in the main blog. It’s another good way to prepare these beans.

    Bhargavi: Thanks for your comments in previous post. I didn’t want to engage in that discussion anymore and kept all comments unrelated to recipe under moderation. My apologies.I will call you tomorrow and happy Deepavali.
    Pulusu, I’d love to try that one too. Thanks Bhargavi.

    Faffer: Sorry for being so late. I was little busy yesterday and by the time I checked my comments, it was already midnight for you in Pittsburgh.:)
    Yes, this masala powder and dondakaya also taste great, only thing is make sure that dondakaya pieces are fried(cooked) properly ( They take long time to cook when compared to these gawar beans) before adding the masala.

    Hi Krista: I purchased these beans from a Indian grocery shop here in Seattle. They are a regular item in most Indian grocery shops in US, both fresh and frozen.

    D and Chitra: Thanks.

    Tweety, MB and Pinky: Thanks and Happy Deepavali to you too.

    Linda: Ayurvedic articles on these beans mention that this vegetable is good to control blood sugar levels. One other vegetable they mention is Karela/bittergourd. I read your post on blood sugar, thought you would be interested to know.
    Yes, they don’t taste that good overcooked and also pick young ones like the ones in the photo. The mature with prominent seeds, taste somewhat bitter too.

    Hi Meena: Looks like Kosta and Rayalaseema regions have different names in Telugu for the same vegetable.

    Hi Asha: Thanks. Subha Deepavali to you and to your lovely family!

    Comment by Indira — October 19, 2006 @ 1:58 pm

  26. Hi Indiragaru,
    ‘m a new bride in a new country far away from parents,friends and relatives. A few days ago I just happend to stumble on ur website and have been visiting it every single day religiously before I start cooking and let me tell u my hubby is very happy with my cooking(thanx to u).He loves Andhra food and I never cooked in my life before but now I do every single day and enjoy it.Thank you again and Deepavali Subhakankshalu to all of u.

    Comment by Siri — October 19, 2006 @ 2:11 pm

  27. Hi Indira,

    Not sure if comments on old posts are easily visible to you, but I tried this today, and it came out very well.

    Thanks for sharing these recipes! This web site is a delight and I’m here almost daily.

    Comment by Anupama — October 22, 2006 @ 8:01 am

  28. Tried this curry Indira…and I loved the taste of it…Usuli is made regularly but is time consuming…this one was fast and yet as yummy

    Comment by Nandita — October 25, 2006 @ 10:54 pm

  29. Hi Indira

    I made this curry yesterday for dinner. I added one tomato and followed the same recipe as yours. It tastes very good. I am planning to try the same recipe for chikkudukaya (broad beans) too.

    Comment by Lux — November 13, 2006 @ 5:37 am

  30. Hi Indira,

    I discovered your blog as a lonely and homesick Telegu on deputation in the US and feel in love with the food of my childhood. Can you help me out? I’ve been trying to find the common English name and the Hindi name for a type of green with which we make “bachala kora” in the south. I live in Delhi and want to grow it in a pot, but can’t find the name with which I can ask for it at a nursery.

    Indira replies:
    Hi Mala,
    I am sorry but I don’t know the English name of ‘Bachala koora’. Did you do a Google and Yahoo search? We don’t get it here where I live in US so I’ve no idea about the name of auku koora. I love bachali aaku, particularly the bajjis and pappu we prepare with it.

    Comment by Mala — January 4, 2007 @ 2:32 am

  31. Thanks a lots. Can you please help me with green beans, the long ones. My husband thinks it was fed to his buffalos when he was a kid.However I went ahead and picked up a bunch at subzi mandi in NJ.

    Comment by Lata — May 21, 2007 @ 8:56 am

  32. Hi Indira,

    For our lunch, tried this cluster beans with roasted gram method and it is simply superb. Similarly, last week tried the same powder with broad beans, liked it too.

    Instead of adding coconut or paruppu usili, this is really a good change. But, the red chillies, cant believe(7 or 8); at the same, the color is so catchy. Since we dont take that much spiciness, have to put only 2 and hence, the color is only missing.

    And, with broad beans, tried the peanut, jeera, chilli powder & tamarind paste version too, very yum. Thank you so much.

    Comment by Rama — November 28, 2007 @ 3:36 am

  33. Indira garu chaala baagundi andi mii recipe…eroju try chesanu neenu…Thank You!

    Comment by Anupama — September 22, 2009 @ 8:02 pm

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