Kothavarangai vathal / Sun Dried Cluster Beans

Summer season not only means juices but also vathals, that too especially in south india. Kothavarangai / Cluster Beans, a seasonal vegetable will be available abundantly in summer season. By preparing vathal from kothavarangai, we can have a taste side dish for a longer time.

Recipe Cuisine : South India | Recipe Category: Summer Special

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 20 cookies

Cluster Beans / Kothavarangi	¼ kg
Water	As required
Salt	1 tbsp

Procedure:

1. Wash the cluster beans and keep it aside.

2. Heat 2 litters of water in a wide pan like idli vessel.

3. Add salt and wait for boiling the water.

4. Now add the washed cluster beans. After few mins lot of bubbles comes out from the vessel.

5. Now switch off the flame and close the lid of the pan. Leave it for 15 – 30 mins.

6. Then drain the water completely and spread the beans on the plastic sheet or clean cloth. Keep it under sunlight for 3-6 days. It depend the size of the cluster beans.

7. If dried completely then store them in a air tight container for later use.

8. Heat oil in a pan, add dried cluster beans and fry. Then remove from the oil and keep it on the paper towel to remove the excess oil.

9. Serve this vathal with curd rice, pearl millet kool etc.,

                       Tasty and healthy vathal ready!

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Cluster Beans / Kothavarai Masala

     Cluster beans / Kothavarangai is a very healthy and easily available vegetable. But it is used less because we have only a few recipes like Kothavarai Usuli. In this recipe I have prepared a masala with cluster beans which goes well with all types of Rice dishes. If you add little bit water you have a gravy which goes well with chapathi.

Recipe Cuisine : South Indian | Recipe Category: Stir Fry / Poriyal

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 1 cup

Ingredients:

Cluster Beans	½ kg
Sambar Powder	1 tsp
Turmeric Powder	¼ tsp
Salt	As Required
To Grind:
Grated Coconut	2 tbsp
Garlic Pods	3
Aniseeds / Sombu	1 tsp
To Temper:
Oil	2 tsp
Mustard Seeds	¼ tsp
Curry Leaves	½ spring
Finely Chopped Onion	2 tbsp

Procedure:

1. Cut the head and tail of the cluster beans. Wash them well and drain the water completely. Cut them into small pieces.

2. Pressure cook them with turmeric powder and little water for 1 whistle in medium flame.

3. Meanwhile, grind the coconut, garlic pods and aniseeds into a fine paste with little water using the mixie.

4. Heat the oil in a pan, add mustard seeds and wait for popping. Then add the curry leaves and fry for few seconds.

5. Add chopped onion and sauté till they become translucent.

6. Now add the cooked cluster beans with cooked water ( from 2), sambar powder and salt. Mix them well and cook for 2 mins.

7. Then add the ground paste (from 3) and mix them well. Close the lid of the pan and cook till the masala becomes dry.

        Tasty and aromatic cluter beans / kothavarai masala is ready to serve. Serve with rice or roti.

Note:

You can also add red chilli powder instead of sambar powder.

Click here for more poriyal recipes.

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