Kothavarangai Kootu

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Kothavarangai poricha kuzhambu / cluster beans poricha kootu recipe for rice


Servings: 3 Preparation time:
  • 1 cup - 250ml:
  • Guar Beans, Kotthavarai, Cluster Beans Cluster beans ( Kothavarangai )- 20
  • Mung Beans, Mature Seeds, Raw, Yellow, Moong, Dal, Dhal Moong dal - 1 tbsp
  • Tamarinds, Raw, Imli, Tamarind Paste, Tamarind, Tamarid Tamarind - (small piece) 1/2 tsp (extract)
  • Sambar Powder, sambhar masala Sambar powder - 1 tsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt - (as needed)
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water - (as needed)
  • To grind:
  • Coconut , Raw, Fresh (Grated) coconut - 1/4 cup
  • Onions, Raw, Onion (Small ) onion - 2 (or big onion - 1/4 no)
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds (Jeera) - 1/4 tsp
  • Rice Flour, White, Powder, Rice Flour Rice flour - 1 tsp
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water - (to grind smooth)
  • To Temper:
  • Coconut Oil, Coconut oil - 2 tsp
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder Mustard seeds - 1/2 tsp
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves Curry leaves - (few)

Instructions (Preparation Steps):

  • Wash and chop cluster beans into 1 inch size pieces.Grind coconut, onion, cumin seeds to a smooth paste and keep aside.
  • Kothavarangai kootu recipe
  • In a pressure cooker base, heat coconut oil and splutter mustard seeds, curry leaves. Add the chopped cluster beans and saute for 2 minutes in medium flame.
  • Add 1 cup of water, turmeric powder, sambar powder, moong dal, tamarind extract and ground coconut paste. Mix well.
  • Kothavarangai kootu recipe
  • Pressure cook in very low flame for 2 whistles. Open the lid after the steam is released. Mix well and check for thickness. If the kootu is very thick, add 1/4 cup water, mix well and boil for a minute. If its watery, boil for 2 minutes till kootu becomes thick.
  • Serve this kootu with puli kuzhambu or vatha kuzhambu. You can mix this with plain rice adding a tsp of ghee. Tastes great !
  • Enjoy !
  • Note
  • Adjust the quantity of sambar powder as per your taste.
  • If you don’t have sambar powder, you can replace with 3/4 tsp red chilli powder and 1/2 tsp dhania powder.
  • You can also use one tomato ( finely chopped) instead of tamarind extract.
  • Addition of cumin seeds & onion for grinding adds a nice flavor to this kootu. So do not avoid it unless you make a no onion no garlic kootu.
  • Use chana dal instead of moong dal for variations.
  • Try this easy kothavarangai kootu and enjoy with plain rice or vatha kuzhambu !

Cook's Tip:
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
In a recipe with both salt and some sort of acid, such as lemon (citrus), vinegar, or wine, you can offset one of the flavors by adding more of the other. For example, in a dish with too much vinegar, add salt to balance it out. Likewise, in an over-salted dish, add more vinegar.
If your sabji becomes more spicy, add little coconut oil so that the spiciness reduces.


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