Ingredients

• 1/2 cup - toor dal
• 1/4 kg - cluster beans (Kothavarangaai)
• 1/2 cup - coconut milk
• 1 tsp - rice flour
• 1/4 tsp - turmeric
• 1/2 tsp - sambar powder
• Salt to taste
• Ingredients for Grinding:
• 2 tsp - oil
• 1 tbsp - urad dal
• 2 - red chillies
• 1/2 tsp - pepper
• Ingredients for Seasoning:
• 1 tsp - oil
• 1 tsp - mustard seeds
• 1 tsp - split urad dal
• Curry leaves

How to Make Kothavarangai (Cluster Beans) Kuzhambu

• Pressure cook the toor dal and smash it and keep it aside.
• Wash and finely chop the cluster beans and keep it aside.
• Mix the coconut milk and rice flour and mix well.
• Heat oil in a pan, add the grinding ingredients till the urad dal turns golden brown colour and take it in a mixer and grind it to a nice paste.
• Heat oil in a pan, add mustard seeds, when the mustard seeds starts to sputter, add split urad dal and fry till it turns golden brown colour and take it aside.
• Add the chopped cluster beans and fry in oil for a minute.
• Add water to soak the cluster beans and add sambar powder, salt and turmeric powder and mix well and cook till the cluster beans turn soft.
• Add smashed dal and mix well and allow it to boil for 5 minutes.
• Add the ground paste and mix well and keep in flame high for 2 minutes.
• Add coconut milk and mix well.
• Keep Kothavarangai (Cluster Beans) Thengaipaal Poricha Kuzhambu in flame for 2 minutes and remove from flame and add the seasoned ingredients and mix well.
• The Kothavarangai(Cluster Beans) Thengaipaal Poricha Kuzhambu is ready to serve with any fried curry or thayir pachadi.
• Recipe courtesy: Subbu's Kitchen.