Kothavarangai(Cluster Beans) Thengaipaal Poricha Kuzhambu is a different variety of kuzhambu which is very delicious and can be served with any fried vegetable or a plain thayir pachadi. The flavour of coconut milk makes this kuzhambu so scrumptious.
Equipments Needed
- Pressure Cooker
Servings: 4 people
Calories: 64kcal
Kothavarangai Thengaipaal Poricha Kuzhambu is similar to our conventional Poricha Kuzhambu but with the addition of the Thengai Paal (coconut Milk). The coconut milk gives a unique flavor and taste to the kuzhambu. Let's lean how to make this kuzhambu with step by step pictures and a Recipe video.
Print Recipe
Ingredients
- ½ cup Toor Dal (Pigeon pea) 1 cup - 250 ml
- 250 grams Cluster Beans (Kothavarangai)
- ½ cup Coconut Milk
- 1 tablespoon Rice Flour
- 2 pinch Turmeric Powder
- 1 teaspoon Salt Adjust to your taste
To make fresh ground masala
- 1 teaspoon Oil
- 2 tablespoon Urad Dal
- 2 nos Red Chili
- 1 teaspoon Peppercorns
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- 2 teaspoon Split Urad Dal
- 1 sprig Curry leaves
Instructions
Preparation
- Take toor dal in a vessel. Add pinch of turmeric and pressure cook for 3-4 whistles
- Wash and finely chop the cluster beans. Take the cluster beans in a vessel along with turmeric powder and salt and pressure cook along with dal and keep it aside
- Mix the coconut milk and rice flour and mix well
Making of fresh ground masala
- Heat oil in a pan, add the grinding ingredients till the urid dal turns golden brown color and take it in a mixer and grind it to a nice paste
Tempering
- Heat oil in a pan, add mustard seeds, when the mustard seeds starts to sputter, add split urid dal and fry till it turns golden brown color and take it aside
Let's start making the Kuzhambu
- Take cooked Cluster beans in a sauce pan and keep in medium flame
- Add the ground paste and mix well and keep in flame high for 5 minutes
- Add mashed dal and mix well and allow it to boil for 2 minutes
- Add coconut milk and mix well
- Keep Kothavarangai(Cluster Beans) Thengaipaal Poricha Kuzhambu in flame for 2 minutes and remove from flame and add the tempered ingredients and mix well
- The yummy and delicious Kothavarangai(Cluster Beans) Thengaipaal Poricha Kuzhambu is ready to serve with any fried curry or thayir pachadi
Video
Notes
- Do not boil kuzhambu for more time after adding coconut milk
- We can cook cluster beans over pan without pressure cooking. Since we are cooking dal in pressure cooker, cooking beans in along with dal quicken the process
Nutritional Info
Nutrition Facts
Kothavarangai Thengaipaal Poricha Kuzhambu (Cluster Beans Poricha Kuzhambu)
Amount Per Serving (100 g)
Calories 64
% Daily Value*
Sodium 5mg0%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 2g2%
Protein 3g6%
Vitamin A 700IU14%
Vitamin C 0.8mg1%
Calcium 100mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures:
- Pressure cook the thur dal, mash it and keep it aside. Wash and finely chop the cluster beans and keep it aside
- Mix the coconut milk and rice flour and mix well
- Heat oil in a pan, add the grinding ingredients till the urid dal turns golden brown color and take it in a mixer and grind it to a nice paste
- Heat oil in a pan, add mustard seeds, when the mustard seeds starts to sputter, add split urid dal and fry till it turns golden brown color and take it aside
- Add the chopped cluster beans and fry in oil for a minute
- Add water to soak the cluster beans and add sambar powder, Salt and turmeric powder and mix well and cook till the cluster beans till soft
- Add smashed dal and mix well and allow it to boil for 5 minutes
- Add the ground paste and mix well and keep in flame high for 2minutes
- Add coconut milk and mix well
- Keep Kothavarangai(Cluster Beans) Thengaipaal Poricha Kuzhambu in flame for 2 minutes and remove from flame and add the seasoned ingredients and mix well
- The yummy and delicious Kothavarangai(Cluster Beans) Thengaipaal Poricha Kuzhambu is ready to serve with any fried curry or thayir pachadi
