Kothavarangai Paruppu Usili (Cluster Beans Stir Fry with Steamed Lentils - Tamil Nadu Cuisine)

 

            Kothavarangai Usili is a traditional South Indian (Tamil Brahmin) recipe where cluster beans are cooked with steamed and crumbled lentil. This is a simple side dish. It is a great accompaniment to curd-rice, sambar-rice, dal-chawal or chapatti. You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. So check out the step by step pictorial recipe to prepare this healthy and yummy regional recipe. 

• 350 gms. cluster beans, chopped into small pieces
• 1/3 cup tuvar dal (pigeon pea lentil), soaked for an hour
• 2 dry red chilies
• 1 tsp. cumin seeds
• 2-3 garlic cloves
• 1/4 tsp. asafoetida
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1 sprig curry leaves
• 1 onion, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder 
• 2 tbsp. fresh grated coconut 
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

           Grind the soaked lentil, red chilies, cumin seeds, garlic, asafoetida, 1/4 tsp. turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

          Transfer the batter into a greased steel plate and steam for 12-15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

          Now transfer the chopped cluster beans along with 1 cup water into a pan / saucepan. Cover and boil till tender. Drain excess water and keep aside. 

          Heat oil in a pan and temper with mustard seeds, urad dal and curry leaves. Sauté for a few seconds.

          Then add onion, green chilies and remaining turmeric powder. Sauté till light brown. Add the crumbled lentil and stir fry for 2-3 minutes.

           Now add the boiled cluster beans and salt to taste Mix well and sauté for 2 minutes more.

           When done, add fresh grated coconut, chopped coriander leaves and lime juice. Give it a stir and serve as a side dish with curd rice, sambar rice or chapattis.

                          Grind the soaked lentil, red chilies, cumin seeds, garlic, asafoetida,

                          a pinch of turmeric powder & 1/2 tsp. salt into a coarse paste without

                          adding any water. Transfer the batter into a greased steel plate and

                          steam for 12-15 minutes. 

                         Set aside to dry & then crumble it with your hands till it resembles

                         bread crumbs. Keep aside. 

                       Transfer the chopped cluster beans along with 1 cup water into a pan. 

                       Cover and boil till tender. Drain excess water and keep aside. 

                         Heat oil in a pan & temper with mustard seeds, urad dal & curry

                         leaves. Sauté for a few seconds.

                   Add onion, green chilies & remaining turmeric powder. Sauté till light brown. 

                                  Add the crumbled lentil and stir fry for 2-3 minutes.

                    Add the boiled cluster beans & salt to taste. Sauté for 2 minutes more.

                          Add coconut, chopped coriander leaves & lime juice. Give it a stir.

                                Serve as a side dish with curd rice, sambar rice or chapattis.