Kothavarangai thengai kootu | Cluster beans coconut dry curry


Kothavarangai thengai kootu


Cuisine Style: Tamil Nadu, South India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Rice | Type: Kootu

Ingredients

  • Kothavarangai [Cluster beans] – 1 cup or 125 gram [chopped]
  • Turmeric powder – ¼ tsp
  • Curry leaves – 1 spring
  • Mustard seeds – 1 tbsp
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Oil – 1 tbsp
  • Salt to taste
  • Water as needed

For grinding

  • Coconut - 2 tbsp [grated]
  • Ginger – ½ tbsp [chopped]
  • Green chilli – 1 [chopped]
  • Add above mentioned ingredients in a mixer jar grind well with 3 tbsp of water.

Method

  • Heat oil in a pan add mustard seeds & let its splutter. Then add Bengal gram, urad dal & curry leaves.
  • Add chopped cluster beans sauté then add water, turmeric powder & salt, cook till soft.
  • Then add ground paste mix well & leave it for 1 min.
  • Then cut off heat & serve hot with rice.

Cluster beans coconut dry curry

Cluster beans coconut dry curry


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