Kothavarangai Curry

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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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

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