Kothavarangai Paruppu Usili Curry ( Cluster beans dhal curry )

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  Here goes a South Indian Recipe that can be eaten with your Sambar or Rasam Rice. Kothavarangai Paruppu Usili Curry, and let me jump straight onto the recipe.

Serving:  A family of three to four.
 
Ingredients:

         
         Cluster beans ( Kothavarangai ) - 250 g, finely diced

         For Usili:

              Chana dal ( Kadalai Paruppu) - 3 handsful, soaked in warm water for an hour
             Red chillies - 3 to 4 long chillies
             Cumin seeds - 1 spoon

             Salt to taste

        For Tadka:
                Refined oil or Til oil - 3 to 4 spoons
                Urad dhal - 1 Spoon
                Curry leaves chopped
     
Way to go:

Make the Usili:
  •  Drain the Chana dhal from the soaked water thoroughly. 
  • Grind the Chana dhal, with red chillies, Cumin seeds and salt as per taste (contents for usili ingredients) into a coarse powder in mixer without adding water.
  •  Make flat or round balls (little bigger than lemon ) out of this  mixture, and steam cook them in idli plate for 8 to 10 mts. Do not pressure cook. Atleast I didn't pressure cook.
  •  Let them cool to room temperature( so you don't burn your hands). Once cooled break the cooked balls into coarse crumbles.
Stir fry the Cluster beans:
  •  Heat oil in a kadai, and when hot, add the Urad dhal, and roast them in low flame. 
  • Once Urad dhal turn slight brown, add the Curry leaves and saute for few seconds. 
  •  Now add the diced cluster beans, and you can add some quarter cup of water, and pinch of salt. Close the kadai with a lid and let it cook and turn soft in low flame. Ensure not too add too much salt as your usili too would have salt in it.
  • Ensure you have a check the kadai so that beans doesn't get burnt and there is moisture to keep it cooking. 
  • Within 5 mts around your cluster beans should be cooked soft.
Blend it with Usili:
  •  Once your cluster beans is cooked, add the crumbled usili and mix them well with a ladle. 
  •  You can taste now and adjust salt if required.
  •  Your tasty Kothavarangai Usili curry is ready to be served for a South Indian Meal, and it goes well as side dish for Sambar rice and Rasam rice.

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