Kothavarangai Vathal | Sun Dried Cluster Beans Recipe

Name: Kothavarangai Vathal | Sun Dried Cluster Beans Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 people
Ingredients: 1/2 kg Cluster Beans; 1/4 tsp Turmeric Powder; Salt (To taste)

Posted on Apr 21st, 2019

by Sowmya Venkatachalam

Categories:

Vadam / Vathal / Pappad

5 from 2 votes

Vathal are always so crunchy and made with some vegetables. Kothavaranagi Vathal has a unique taste and loved by many. We cook the cluster beans and have it sun dried for 4-5 days. Store it in air-tight container for retaining the freshness. Whenever we want, we can deep fry the vathal and enjoy the taste!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

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Kothavarangai Vathal (Sun Dried Cluster Beans) is very crunchy and tasty Vathal which goes very well with any rice varieties. We can use this as a substitute to Pappad. We can make one large batch, store it in air tight container and use it whenever required.

What is Vathal ?

The sun dried vegetables are called Vathal. It’s one of the traditional and oldest way to preserver the vegetables. We can make vathal using ladysfinger, bitter gourd, Ivygourd, cluster beans, green chilies, manathakkali etc. Once the vegetables are completely sun-dried these will be stored in the air tight container and deep fried when required.

What is the right time to make Vathal ?

Tamil month “Masi” is the perfect time for making papad, vathal and vadam. The main reason is the warm weather in the morning. In summer, even at 6am it would so hot and we couldn’t be able to make vadam. Though, I’m staying abroad, here the weather is so perfect this month and hence I started with making vathal and vadam.

What are the different variations to make Vathal ?

For vegetables like Kothavarangai (cluster beans) we just boil it in hot water with salt and turmeric powder and sun dry it for 4 to 5 days.
But for some vegetables like ladies finger, green chili, manathakkali, we don’t cook the vegetable in the hotwater. Instead we soak them in the butter milk along with salt overnight and next day we dry them in the sun. In the night we put them again in the buttermilk mixture. We repeat this process for 4-5 days till the vegetable is completely cooked.

For this specific recipe of Kothavarangai Vathal, we are going to follow the first method.

You Can Also try:

1. Ommapodi Vadam

2. Javvarsi Vadam

3. Tomato Javvarsi Vadam

4. Aval Karuvadam

5. Kuzhambu Vadam

6. Koozh Vadam

6. Potato Papad

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Kothavarangai Vathal | Sun Dried Cluster Beans Recipe

Course: Vadam

Cuisine: Indian, South Indian

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: people

Calories: 150kcal

Author: Sowmya Venkatachalam

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Ingredients

1/2 kg Cluster Beans
1/4 tsp Turmeric Powder
Salt To taste

Instructions

Wash the cluster beans thoroughly. If the beans is very long, you can chop it halves.
Heat 4-5 cups of water in a sauce pan. Add turmeric powder and salt and add the cluster beans.
Boil the cluster beans for 4-5 minutes just to make it absorb the salt and turmeric powder.
After 5 minutes, drain water and place the cluster beans in a colander and keep the colander under sun.
After the moisture is completely dried up, spread the cluster beans on a plate or a plastic sheet and dry it under sun for 2-3 days or till it gets crispy.
Sun Dried Cluster beans are ready. Store it in air-tight container for retaining the freshness. Whenever we want, we can deep fry the vathal and enjoy the taste!

Video

Notes

You can store the vadams in a air-tight container. As long as it stays in air-tight container it will be crispy and fresh. Whenever we like to eat, we can deep fry and enjoy it

Nutritional Info

Nutrition Facts

Kothavarangai Vathal | Sun Dried Cluster Beans Recipe

Amount Per Serving (1 cup)

Calories 150

% Daily Value*

Protein 3g 6%

* Percent Daily Values are based on a 2000 calorie diet.

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Method:

1. Wash the cluster beans thoroughly. If the beans is very long, you can chop it halves.
2. Heat 4-5 cups of water in a sauce pan. Add turmeric powder and salt and add the cluster beans
3. Boil the cluster beans for 4-5 minutes just to make it absorb the salt and turmeric powder.
4. After 5 minutes, drain water and place the cluster beans in a colander and keep the colander under sun.
5. After the moisture is completely dried up, spread the cluster beans on a plate or a plastic sheet and dry it under sun for 2-3 days or till it gets crispy
6. Sun Dried Cluster beans are ready. Store it in air-tight container for retaining the freshness. Whenever we want, we can deep fry the vathal and enjoy the taste!