Kothavarangai Thuvatal is a simple, flavorful South Indian stir-fry made with tender cluster beans and partially cooked green gram dal for a hearty bite. The beans are simmered with sambar powder, turmeric, and salt until soft, then drained to keep the dish dry and light. A quick tempering of mustard seeds, asafoetida, and curry leaves adds aroma and crunch before the beans and dal are tossed together. Finished with a generous handful of fresh coconut gratings, it turns into a comforting, mildly spiced side that pairs perfectly with rice.
This Kothavarangai (cluster beans) Thuvatal goes well with rice. It’s easy make and served for lunch or dinner as side dish.
Kothavarangai Thuvatal Recipe
Kothavarangai Thuvatal
This Kothavarangai (cluster beans) Thuvatal goes well with rice. It’s easy make and served for lunch or dinner as side dish.
4
servings5
minutes20
minutesIngredients
Kothavarangai – 100 gm
Green Gram Dhal – two tablespoon
Coconut gratings – 1 tablespoon
Sambar powder – 1 teaspoon
Turmeric powder – a pinch
Curry Powder – 1/2 teaspoon
Oil – 1 teaspoon
Mustard – half teaspoon
Asafoetida Powder – a pinch
Curry leaves few
Salt – ½ teaspoon
Directions
- Cook green gram dhal (not too soft 3/4th cooked) and drain the excess water.
- Wash and cut the kothavarangai into small pieces.
- Add the kothavarangai in a pan and add sambar powder, turmeric and salt and add enough water to cover the vegetable. Cook till the vegetable is soft. Drain the excess water.
- In a frying pan put one teaspoon oil and when it is hot add mustard. When it pops up add asafoetida powder and curry leaves and fry for a while.
- Add the cooked vegetable along with cooked dhal. Stir well.
- Add coconut gratings finally and mix well.
I cooked this today and came out well. 🙂
Made this for today’s lunch