Apr 15, 2008

Kothavarangai Curry

In english, we call it Cluster Beans. My mom used to make kothavarangai paruppu usli. I forgot to soak lentils for making usli one day. I finished cutting this kothavarangai already. So I started making this curry and it came out really well. Here is the recipe.


  1. Kothavarangai - 1 cup (washed and chopped)
  2. Onion - 1 finely chopped
  3. Moong Dhall - 2 tbsp
  4. Oil - 2 tsp
  5. Mustard seeds - 1/2 tsp
  6. Urad dhall - 1/4 tsp
  7. Red chillies - 1
  8. Asafoetida powder - a pinch
  9. Fresh coconut - 2 tbsp
  10. Turmeric powder - 1/4 tsp
  11. Salt to taste

First pressure cook the moong dhall with required amount of water adding turmeric powder to it. Do not over cook the dhall. Now cook the kothavarangai adding required amount of water till it becomes tender. Now take a pan, pre heat oil, add mustard seeds when it splutters add urad dhall, red chillies, chopped onion and asafoetida powder to it and fry it till golden brown. Now add the cooked kothavarangai to it. Saute for a minute. Now add just cooked moong dhall and fresh coconut to it. Mix everything well. This curry is a wonderful side dish for sambar rice, rasam rice and of course yogurt rice.
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