Kothavarangai Thovarankoora as the name suggests is also known as Kothavarangai Paruppu Usili. Kothavarangai is cluster beans in English. This recipe reaps the benefit of both Kothavarangai and the benefits of dal.
The authentic thovarankoora i.e. usili that is prepared is a strenuous process and it also needs a very generous amount of oil. Being an ardent fan of thovarankoora, I prefer doing this easy way that is given here ☺
You can also make thovarankoora with green beans and vazhai poo other than kothavarangai.
Cluster Beans or kothavarangai: 250 g
Toor Dal: ½ cup
Jeera: 1 tsp
Red Chilli: 4
Hing: 2 pea sized pieces
Coconut: ½ cup
Salt: as required
Mustard: ½ tsp
Oil: 1-2 tbsp
Curry Leaves: a sprig
Trim the ends of the cluster beans. Wash and chop them finely. Pressure cook for 4 whistles or until soft.
Clean and wash the toor dal. Soak them at least for 2 hours. Then, drain the water completely and grind toor dal, jeera, red chillies, hing and coconut to a coarse paste. Keep it ready.
In a greased idly plate or in a greased cooker plate, add the ground paste and steam for 30 minutes.
Close the vent while you steam to prevent the steam escaping.
After steaming, crumble the cooked dal paste i.e. idly and keep it ready.
In a pan add oil and do the seasoning. Then, add the crumbled idly and fry for a couple of minutes.
Now, add the cooked cluster beans and fry until all the moisture is absorbed and mix well.
Enjoy with hot rice topped with ghee! Tastes great with curd rice ☺
- You can also use green beans and vazhai poo to make thovarankora following the same method.
- Add generous amount of oil while making thovarankoora.
- You can use a mixie to crumble the idly.