KOTHAVARANGAI / CLUSTER BEANS / GAWAAR
Pankajam Durgaprasad - Boil kothavarangai with salt and keep aside. Grinc coconut, jeera and red chillies together and keep. In a pan add oil do seasoninb with mustard, urad dhal and curry leaves, add finely chopped onion (optional), saute then add the grounded paste , mel uppu and saute then add the boiled kothavarangai and mix well for 2 mins. Yummy curry ready.
Anu Radha - paruppu usili
.soak kadalai paruppu ( option half kadalai paruppu half thuvaram paruppu)...grind paruppu..red chillies ..salt...in a kadai ...add enough oil...splutter mustard seeds...add perungayam...add d ground paste...fry nicely...till d dhal paste comes out separately....boil kothavarangai separately... With salt...drain excess water from kai...now u put d same in kadai n mix well...
Paruppu usili,poricha kootu,plain thenga pottu kai panalam, avial
Paruppu usili kku ingredients:
Tuvar dal_1/2Cup,gram dal_1/2cup,kotavaranga_1/4kg,
Perungayam, red chillies_6,curry leaves,salt,oil
Method: Soak d Dal's for 2hrs n then add red chillies,perungayam, add little salt n then grind (coarse paste),n then add little oil n mix well and take a Idli plate n put d paste n boil for 15 mins n keep it cool,aprama ada uduthukanum. Take a Kadai n add oil,add kadugu,perungayam, kotavaranga add little salt n mix well n fry 10 mins n then add d dal mixture n mix well n fry 10 mins n then garnish with curry leaves. It goes well with more kulambu,vatha kulambu n pundu rasam n milagu jeera rasam.
Kothavaranga puli kootu we will call in telugu as pindimiriyam.. cut it and boil add tamarind water like we used it for normal sambar and in a pan dry few red chilly kanja milagai daniya kadala paruppu little milagu coconut grind it like paste add perungayam also mix everything and boil it last add kadugu urad dhall with curry leaves and coriander leaves if you want you can add litter jaggery taste will be awesome
Sujaya Anand -
Cluster beans masala Upma /upittu : Cook the beans which are chopped adding lil salt .take a pan with oil ,add mustard seeds,hing,turmeric powder,red chiles3-4 cut,curry leaves,and now add a cup of roasted Rava .add the cooked beans . sprinkle 3-4 tsp of vangibath powder ,and boiling water .mix and close the lid and allow to cook .garnish with generous amount of ghee ,coriander leaves and dry grated coconut ...the aroma is heavenly ...serve hot smile emoticon
Kothavaranga in thenga paal gravy:
Seimurai : Onion,tomato,kothavaranga mundraiyum cut seidu kollavum. thengavai araithu paal eduthu kollavum piragu panil oil ootri onion matrum thakkali pottu vadakavum vadangiya piragu kothavaranga,manjal podi pottu nanraga kilaravum kilariya pinal moodi vegavidavum.sirudu neram kazhithu venda piragu sambhar podi,uppu pottu kilaravum.sirudu neram kazhithu adupai simil vaithu thengai paal ootri nanraga kilari gravy padam vanda udan irakki vaithu kothamalli thazhaigalai thoovi parimaaravum.chappathikku nalla side dish.idu karnataka spl dish.
Kothavaranga thuvayal u.paruppu m.vatral p.kayam varukkavum piragu oru spoon oil pottu kothavarangavai nantraka vathakki puli uppu serthu araikavum sudana sathathil potu sappittal suvaiyaka irukkum
V Usha Sunder Aava kura and bellam kura can b made with kothavarangai.
Kothavarangai vatrral : kothavarangai kambu killi alambi moozgum varai thaneer vittu vega vaikkavum nanraga vendhadhum thanneerai vadikatti kayil 1 karandi thayir vittu kulukki vidavum. arai mani neram kzhithu veyilil uthiriyaga pottu kaya vidavum. Thayirudan thevaiyana uppum serthu kulukki vidavum
Handful of (10 to 12) kottavarangai
2 small green chillies
2 Red Chillies
1 tbsp roasted and powdered peanuts (Verkadalai)
salt to taste
1 small piece of tamarind (for tanginess)
2 tsp chopped coriander leaves
2 tsp oil
For The Tempering:
2 tsp oil
1/4 tsp mustard seeds
a pinch asafetida (hing)
• Take a kadai put oil
• when oil is hot put chopped kottavarangai
• Add red and green chillies and sauté for 2 to 3 minutes
• Then add half cup of water and cook for 5 minutes until kottavarangai becomes soft.
• Add peanut powder, salt and mix well.
• With a potato masher, grind the mixture to a thick paste
• Take a small pan and heat oil
• Add the mustard seeds and asafetida. When mustard crackles add to the chutney
Kothavarangai ellu karamadhu: cluster beans cut into 1/2 pieces and boiled 200 gms...ellu 2 tbsp and redchilly 2 nos roast these two in a pan and grind it in a mixie to a fine powder...in a kadai add 1tsp of oil then add 1 tsp of rai and ulutham paruppu then boiled cluster beans then add salt saute for 2-3 mins finally add the ellu podi saute...tasty kothavarangai ellu kai ready..
Usha Balasubramaniam Balasubramaniam
I make kothavarangai kootu with added small pieces potatoes and tomatoes. Like take moong dal boil it half and then add to it kothavarangai cut into small pieces, to that we can add two cut tomatoes ,and one cut potatoes . Let all get it boil to get the consistency kootu . In fact we have to add salt and perungayam to get our desired taste.
Kshama Giridhar I use this to prepare vangi baath minus kathrikayi & spiced poriyaal with a free serving of cocoanut scrappings.......