Ingredients

• 1.5 cups - chopped Cluster Beans
• 1/8 cup + 1 tbsp - Channa Dhal
• 1 - Big Onion, finely chopped
• 5 to 6 pods - whole or halved Garlic
• 1/8 tsp - Turmeric powder
• 1/2 tsp - Red Chilli powder
• 1/8 tsp - Sambar powder (optional)
• Salt - to taste
• To grind to a paste:
• 3 tbsp - Coconut
• 1/2 tsp - Fennel seeds
• A small 1/4 inch piece - Cinnamon
• 1 - Clove
• To temper:
• 1/2 tsp - Mustard seeds
• 1/4 tsp - Urad Dhal
• Curry leaves - few
• 3 tsp - Oil

How to Make Kothavarangai Curry

• Chop the beans finely and pressure cook it with channa dal, turmeric powder and required water for 3 whistles or until soft.
• Drain water and keep aside.
• Grind all the ingredients under 'to grind' to a fine paste. Set aside.
• Heat oil in a kadai - add the items under 'to temper' and allow it to splutter.
• Then add onion and garlic and saute till slightly browned.
• Then add cooked bean and channa dal and saute for 2 minutes until the moisture is absorbed.
• Then add the paste and mix.
• Add red chilli powder, sambar powder and salt.
• Keep cooking on a medium simmer till the curry turns golden brown and is nicely roasted.
• Serve hot with any rice variety.
• Recipe courtesy: Sharmi's Passions