Pictured - Rice with Cluster beans Usli / Bittergourd theeyal/Pavakka theeyal.
Cluter beans usli/ kothavarangai usli is a popular Brahmin/ Iyengar recipe made with vegetabels and lentils. This dish is protein rich.
Best accompaniments are rice, sambar. moru curry, Bittergourd theeyal.
Ingredients
Cluster beans/ - 250 gm
Turmeric powder- 1/4 tsp
Salt to taste
To grind
Toor dal - 1/4 cup
Chana dal - 1/4 cup
Dry red chillies - 4 nos
Green chilli - 1 -2 nos
Cumin seeds - 1 tsp
For tempering
Oil - 1 tbsp
Mustard seeds - 1 tsp
dry red chillies - 2 nos
Curry leaves
Coconut grated - 1/4 cup (optional)
Method
Wash and Soak Toor dal and chana dal for 1 hour.
Clean and cut cluster beans in to pieces and cook till soft with, little water, salt and 1/2 tsp turmeric powder.
Grind dry red chillies, green chillies, asafoetida. jeera and salt first into a coarse mixture. Now add soaked dal and grind coarsely. (Add no water when you grinding)
Grease a plate with oil and spread the ground coarse mixture on the steamer and steam for 5 minutes. Crumble the steamed dal with your hands.Keep this aside.
Heat oil in a pan, splutter mustard seeds. Add curry leaves and dry red chillies.
Now add cooked cluster beans and fry for a minute, add crumbled dal and mix well . Add grated coconut (optional) and stir well. Switch off the stove.Serve hot with rice restaurant style arachuvitta sambar, Bitter gourd theeyal, Moru Kachiyathu etc.
