Badam Beerakaaya (Almond Turia)

The badam-beerakaaya combination is a new recipe that I have come up with the beerakaaaya harvest. This recipe really concentrates the flavor and brings out the sweetness of both beerakaaya and badam. Dice the beerakaaya, saute and add ground badam paste. Simple vegetable curry with some protein profile, badam-beerakaaya makes a delicious filler for chapatis or pav-wiches on low appetite days.

Beerakaaya (Turai/Turia)

Badam-Beerakaaya Kura
(for 2 or 4, for 2 to 1 meal)

    3 beerakaaya – fresh and firm, about arm length each
    3 tablespoons - badam butter paste (ground almonds)
    4 green chillies – finely chopped
    1/4 teaspoon – turmeric
    1/2 teaspoon -salt or to taste
    For curry leaf talimpu:
    1 tablespoon, peanut oil, 1 sprig of fresh cury leaves, pinch each-cumin and mustard seeds

Peel the beerakaaya ridges. Wash and dice beerakaya to bite-sized pieces.

In a big pan over medium heat, heat peanut oil until hot and do the curry leaf talimpu. Add curry leaves, cumin and mustard seeds. Saute to fragrance, stirring frequently.

Add beerakaaya and chilli pieces. Cover and cook on medium heat. After about ten minutes, remove the lid and stir in ground almonds, turmeric and salt. Mix well and cook for another five minutes or until the beerakaya juices have reduced and sweetened with almond paste.

Serve badam-beerakaaya kura warm with chapati, bread or rice and dal for a tasty meal.

Badam-Beerakaaya Kura with Chapati
Badam-Beerakaaya Kura with Chapati ~ For Meal Today

For Homemade almond paste:
Soak 8 almonds in water for about an hour. Drain the water and peel the almond skins. In a mixer or mortar, take almonds, add a pinch of salt and grind to smooth paste.

16 Comments

  • By Nishi, August 31, 2010 @ 1:27 am

    Hi Indira,
    The curry looks very rich and inviting. Great recipe

  • By Ananya, August 31, 2010 @ 2:57 am

    This is an interesting combination and I am waiting to try it out. Hope it is as good as yours!!!. I follow your blog quite regularly and love your recipes.
    In this one, can you please tell when to add the chillies?

  • By Aruna, August 31, 2010 @ 7:45 am

    Hello Indira, Very interesting. We use the same kind of recipe but with dried Sesame powder (Nuvvula Podi)…will definitely try it. Thank you for sharing.

  • By RandomGardenerMN, August 31, 2010 @ 10:06 am

    Interesting recipe! Never knew you could buy almond butter paste. Hmmm… sounds yummy! How many plants of beerkaays did you plant and how many did you get to harvest?

  • By Radhika, August 31, 2010 @ 10:13 am

    Looks simple and hearty. I love the way you have included protein in your diet.

  • By Giri, August 31, 2010 @ 2:14 pm

    Interesting use of Almond butter. Is there a particular brand or kind that you use (crunchy, salted or many other qualities)?

  • By Kay, August 31, 2010 @ 4:16 pm

    Wow!! Indira, I know I’ve told you this before.. You come up with very simple but amazing combos!! I buy the same brand of almond butter too from Costco – love it!

  • By Kalyani, August 31, 2010 @ 8:11 pm

    intersecting recipe with almond butter … looks healthy too ……

  • By PreeOccupied, September 2, 2010 @ 7:20 am

    Love your turai harvest. We call it jhinge in Bengali and make it with poppy seeds. I saw some in a Chinese grocery and was thinking of getting some. But almond butter? You take turai to a next level.

  • By madhuri, September 2, 2010 @ 7:42 pm

    o nice recipe indira.My MIl prepares same koora but with sesame powder… tastes so good.I do it too…I got organic almond butter few months ago..unfortunately , it is lying waste:( in the fridge. I better use it this way and get rid of it…isnt it a good way:) btw, beera is my altime fav veg.I can eat 7days a week.:)

  • By Deepika, September 3, 2010 @ 11:18 pm

    this receipe seems interesting. i will try this once but i’m not sure whether i can find Beerakaaya here.

  • By Kiran, September 7, 2010 @ 4:25 pm

    Nice! thanks for one more way to put the badam butter to work :)

    I notice a nice hash pattern on the chapatis, what does that? – just curious…

  • By Indira, September 7, 2010 @ 6:45 pm

    Thanks all for your comments and hope you get a chance to try this tasty turai recipe.

    Ananya: Thanks. I have updated the recipe, and the missed detail is in.

    RG from MN: 4 plants, so far the count is now between 120 to 130.

    Giri: It’s maranatha brand, salted and smooth variety, the taste is not that bad.

    Kay: Me too, mine is also from local Costco. Have been adding it to all kinds of stuff for the past 6 months. I like the creamy taste of almond paste.

    Preoccupied: You have a beautiful blog.
    We in Andhra also make a turia-poppy seed combination, sometimes we also add brinjal and potato too. Tasty recipe.

    Madhuri and Aruna: Your words make me crave that beerakaaya nuvvula kura. I will make it for Vinayaka Chavuthi.:)

    Kiran: The line pattern is from my rollin pin.

  • By sangeeta, October 7, 2010 @ 3:14 am

    Hi Indira…i know i’d love this recipe. There is a bengali recipe made the same way with poppy seed paste , i love that n this one would be somewhat similar in taste n texture..

  • By Chetana, March 8, 2011 @ 6:20 pm

    Looks so yummy. Indira, where do you get seeds for Indian vegetables? Any online store, your local store or do you get them from India? Do you have any suggestions where I could try?

    Thanks,
    Chetana.

  • By Sonia Rumzi, July 19, 2011 @ 12:00 am

    Sounds amazing! I am trying it when I find all the ingredients. :) )

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