Cluster Beans |Kothavarangai – 200 gms Moong Dal – 1 and 1/2 tblsp Black whole pepper – 7-8 Red chilli -1-2 Coconut (scrapped) – 2 tblsp Salt – as needed Turmeric Powder – 1/4 tsp Oil – 1 tsp Mustard Seeds – 1/4 tsp Curry Leaves -Few Asafoetida 2 pinches
Method:
- Wash the kothavarangai and chop them .
- In a pan add the chopped vegetable and add little water. Add turmeric powder, asafoetida and salt.
- Cook this till the vegetables becomes soft. Cluster beans will get cooked in 10-12 minutes.
- Meanwhile roast the moong dal, black pepper and red chilli in a dry pan till the dalgives out a nice aroma and changes into golden brown colour.
- When cool, grind this into a fine paste along with coconut.
- Add the ground paste to the cooked veggie.
- Mix well and add little water to this to get a kootu consistency. The kootu will get thicken when it is cool as we have added moong dal in the ground paste.
- So even if it is little watery it is ok.
- Temper mustard seeds and curry leaves on the top.
- Serve with rice and any spicy curry. We had with Potato Curry .
Note:
- Do not increase the quantity of moong dal more than the amount mentioned. The kootu will be very thick and the texture will not be nice.
