Kothavarangai kara kuzhambu, Cluster Beans kara kuzhambu

Kothavarangai kara kuzhambu/ Cluster beans kara kuzhambu is a delicious gravy/ kuzhambu prepared with cluster beans in tamarind extract is spicy, mildly tangy loaded with flavors of shallots and garlic. This is a simple, easy and quick to prepare gravy/kuzhambu that serves to be one of the monthly lunch preparations in most of the South Indian houses. I usually prepare this kara kuzhambu with dried cluster beans/ kothavarangai , and now I started making this same kuzhambu/ gravy with fresh cluster beans as we seldom see dried ones in Indian stores. As i say about the veggies this kuzhambu can be prepared with various veggies and the preparation remains same. This recipe recipe involves no grinding but uses a little extra oil that too sesame oil which is again main ingredients for making this kuzhambu very flavorful and delicious one. For the below recipe you can use regular onions as well but using shallots(small onion) makes it super delicious. So when you make this kuzhambu at home make sure to serve with hot white rice and papad an all time super hit combo. So lets get to the making!

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Ingredients

Onion – 1 (small sized)
Garlic – 4
Cluster beans/ Kothavarangai – 15
Tamarind – gooseberry size
Salt – to taste
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Sambar powder – 1 tbsp
Coriander powder – ½ tsp

Ingredients To temper

Mustard seeds – ½ tsp
Cumin seeds – ¼ tsp
Fenugreek seeds – ¼ tsp
Curry leaves – a spring
Sesame oil- ½ tbsp

Note

* 1 cup = 160 ml

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How to make Kothavarangai kara kuzhambu with step by step images

Wash and chop cluster beans 1 inch long, peel both garlic and shallots and keep it aside. Soak the tamarind in water and extract the juice from it. (I used 1 cup water to soak tamarind)
Now heat a wok/ kadai and add oil, mustard seeds, fenugreek seeds and cumin seeds after it crackles add the shallots (small onion), garlic and curry leaves. Saute well. Now now add chopped cluster beans/ kothavarantai, and saute well for a minute or 2 till the kothavarangai/ cluster beans looks roasted well in oil.
Now add turmeric powder, chilli powder, sambar powder, coriander powder and salt. Mix well and saute for few seconds. Now add tamarind extract to it and mix well. Allow it to cook with lid on in medium flame. After 8 to 10 minutes when cluster beans/ kothavarangai looks cooked, when desired consistency is reached and when oil separates in the sides put off the flame. Serve it hot with hot white rice and papad.