|Kothavarangai / Cluster beans||2oo grams|
|Onion (finely chopped)||½|
|Grated Coconut||2 tbsp|
|Turmeric powder||¼ tsp|
|Chilli powder||1 tsp|
|Channa dal||½ tsp|
|Urad dal||½ tsp|
1). Wash Kothavarangai, discard the head and tail, then peel the veins. Pile a few together and chop it finely.
2). Heat oil in a pan, splutter mustard, add urad dal and channa dal saute till turns light brown. Then add onions and fry till it turns translucent.
4). Once it becomes soft and tender, add grated coconut, give a quick stir and switch off.
Serve hot ! It goes well with any Kuzhambu or Rasam varieties.
# You can also cook the veggies in microwave and do the sauteing later.
# Adjust water accordingly, it might require more/less depending on the variety of the Kothavarangai. Cook till it becomes tender but firm. Make sure not to overcook it.
# I prefer to chop it finely, you can also cut it long 1" inch pieces.
# Tip update from my friend Sudha :- Add coarsely powdered peanuts instead of grated coconut for a crunchy flavor.
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