Kothavarangai is also called as cluster beans. Its a very simple south indian dish taste excellent with hot rice and ghee. As no grinding is required to this kootu , its very easy to make. Lets look at the steps to make this kootu recipe.
Preparation Time : 20 mints | Cooking Time : 20 mints | Serves : 2 - 3
Oil - 1 tspn
Mustard seeds - 1 tspn
Urad dal - 1/2 tspn
Red chilies - 1
Curry leaves - a sprig
Cluster beans - 1/4 kg
Toor dal - 1/3 cup
Brown Chick Peas - 1/4 cup
Tamarind - a small lemon sized ball
Turmeric powder - a pinch
Sambar powder - 2 tspn
Salt - as needed
Grated coconut - 3 tbspn
1. Soak dal in hot water for 15 minutes and pressure cook for 3 whistles, adding a pinch of turmeric powder. Mash it well and keep it aside. Soak brown chick peas in water overnight and pressure cook for 3 whistles or until soft. In a pan add chopped cluster beans, turmeric powder and 1/4 cup of water. Cook until the cluster beans becomes tender.
2. Once it is cooked, add tamarind water, sambar powder and boil till the raw smell goes. Then add cooked toor dal, cooked brown channa and salt to it and mix well. Boil everything together until it thickens slightly.
3. Fry the coconut until golden then add to the kootu. Heat a tsp of oil, add mustard seeds, when it splutters, add red chilies, curry leaves then add the tempering to kootu and mix well. Turn off the flame.
Kothavarangai Kootu is ready to serve..!!
My Notes :
1. If needed mix rice flour in 2 tbsp of water and add to kootu for thickening.
2. Instead of black channa you can add white channa to the kootu.