Kothavaranga Pulikootu(Cluster beans in tamarind gravy)

Kothavarangai or cluster beans are very nutritious and a low-calorie option.When I was a kid I didn't like it a lot as it sometimes has an after taste bitterness if the cluster beans are not very tender.once my mom made this very tasty pulikootu with kothavarangai and from that moment I liked this vegetable.as we add tamarind there was no bitterness and it tasted scrumptious .mostly everybody makes a poriyal or paruppu usli with this vegetable.but you must surely try this and goes well with any thogaiyal or mor khuzhambu or just with plain rice.

Preparation time:20 mins

Serves:2

Ingredients:

Kothavarangai or cluster beans-250 gms

Gram dhal-2 tbsp

Tamarind-1 small goose berry size(don't add too much otherwise the dish will turn sour)

Sambar powder-1 1/2 tsp

Grated coconut -3 tbsp

Curry podi(optional)-1 tsp

Turmeric powder-1 tsp

Hing-1/2 tsp

Jaggery -1/2 tsp

Fresh coriander leaves- to garnish

Oil-1 tsp

To temper:

Mustard seeds-1/2 tsp

Jeera-1/2 tsp

Urad dal-1/2 tsp

Curry leaves-few

Procedure:

1.Boil one cup of water in a wok with the gram dhal,turmeric powder and hing added to it.Once it starts boiling,add cluster beans and simmer the flame and close the wok with a lid and cook till the cluster beans are soft.

2.Meanwhile,soak tamarind in water and extract it's juice.once the cluster beans are cooked add tamarind juice,sambar powder and salt to it .Let it boil till the raw flavour of sambar powder is gone.

3.Grind a tsp of curry powder with coconut in a mixer to a fine paste.

4.Add this ground paste to the cluster beans mixture and let it boil for another 5 mins on slow flame.After 5 mins,switch off the flame and add the coriander leaves and jaggery.

5.In a separate pan,add oil and all the tempering ingredients and after the mustard splutters add it to the cluster beans gravy.The kothavarangai puli kootu is ready and serve it hot with any thogaiyal and plain rice.

Tips:

*You can skip curry powder if you don't have.

*Curry powder : Dry roast and grind to a fine powder the following.

                          Urad dal-1 tbsp

                          Gram dal-1 tbsp

                          Coriander seeds-1 tbsp

                          Red chillies-4 nos