Kothavarangai (Cluster Beans) Kuzhambu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and saut茅 until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for a minute.
• STEP 4.Add chopped cluster beans, tamarind pulp, water, and salt. Cover and cook until the beans are tender.
• STEP 5.In a separate pan, roast grated coconut until golden brown. Grind it into a fine paste with water.
• STEP 6.Add the coconut paste to the cooked beans and simmer for a few minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose fresh and tender cluster beans for the best taste.
• Soak tamarind in warm water and extract the pulp for a tangy flavor.
• Roasting the coconut adds a rich and nutty flavor to the curry.

Storage and Serving

• Leftover Kothavarangai Kuzhambu can be stored in the refrigerator for up to 2 days.
• Reheat gently on the stovetop or in the microwave.
• Serve with steamed rice or roti for a complete meal.