Kothavarangai (Cluster Beans) Kuzhambu

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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.