Kothavarangai thengai kootu | Cluster beans coconut dry curry

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