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Sunday, February 15, 2015

kothavarangai sambarWe always make sambar with cluster beans/ kothavarangai. Make poriyal next to it and very rarely paruppu usili. Only cluster beans south Indian recipe, though I love to try a subji. My mom makes this kothavarangai sambar by sauteeing the vegetable first in oil and then boiling it, discarding the water (says its pitham) and proceed with sambar. It will be yummy, but MIL makes it as such boiling directly, I have no complains about that too. So I follow MIL’s method as Vj likes it that way. He is a big fan of cluster beans sambar, just contrast to my FIL, he hates it. This is a simple recipe, but when I made I thought I will click and post here in my blog for beginners.

Cluster beans sambar recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:15 mins    |  Cook time: 25 mins    Serves: 4

Ingredients

Cluster beans - 1 cup, cut into 2 inch pieces

Toor dal - 1/2 cup

Onion - 1

Tomato - 1

Tamarind - 1 tsp tightly packed

Sambar powder - 2 tsp heaped

Turmeric powder - 1/4 tsp

Asafoetida - 1 pinch

Salt - As needed

Curry leaves - Few

 

To temper

Oil/ Ghee- 1 tblsp

Mustard - 1 tsp

Fenugreek seeds / vendhayam - 1/4 tsp

Jeera - 1 tsp

Asafoetida - 1 pinch

Curry leaves - Few

Method

  1. Pressure cook toor dal with a drop of sesame oil, one red chilli (optional added to cook it easily) with 1 & 1/4 cup of water for 4 whistles. Soak tamarind in hot water for 30 mins and extracts the juice, keep aside. Chop onion (I used small onions, so just peeled and used it) in to cubes and tomato too.
  2. Boil cluster beans with little salt in two cups of water. Once done, add the tamarind extract and required salt.1-cook 
  3. Temper the items given under ‘To temper’ table, add onion fry till transparent, add tomatoes fry until soft and add this to the boiling cluster beans. Add turmeric, sambar powder, asafoetida and mix well.2-fry 
  4. Once it boils well, add cooked dal, mashed well. Bring to boil. Adjust water consistency and boil until the sambar is thick enough. As it cools it will thicken, so switch off accordingly. Add few curry leaves torn and mix well.3-done

Notes

    • If there is lots of water in cooked dal, drain it before mashing it to make it easy.
    • Tomato can be skipped.
    • Tempering with ghee gives nice flavor.
    • Cluster beans takes long time to cook. Cook it covered with a pinch of sugar if you need to retain the green.
Serve with hot rice and poriyal/ kootu/ curry. We love it with a dollop of ghee.
cluster beans sambar

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3 comments:

  1. Hai raji,u have not added cluster beans in the ingredients,pls check

    ReplyDelete
    Replies
    1. Yes, missed it, updated now :) Thanks

      Delete
  2. Sambar looks simply delicious and mouthwatering.
    Deepa

    ReplyDelete

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