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Cluster Bean Spicy Gravy/Kothavarangai Puli Kozhambu

tastydelightz by tastydelightz
August 28, 2018
in 30 minutes or less, 30 minutes or less, All recipes, Entree
40
Cluster Bean Spicy Gravy/Kothavarangai Puli Kozhambu

Kuzhambu, is a common dish in Sri Lankan Tamil and Tamil cuisines, and is a gravy based on a broth made with tamarind and can include lentils and/or vegetables. It was an integral part of the lunch menu when I was growing up. There are various methods in which Kozhambu is made. This Kozhambu is with cluster beans, tamarind extract, Sambar Powder and Shallots.

Ingredients:

Kothavarangai (Gawar / Cluster Beans) – 150 Gms

Small Onion (Shallots) – 20 or Regular Onion – 1 (chopped)

Sesame Oil – 2 tbsp

Fenugreek Seeds – 1/8 tsp

Mustard Seeds – ¾ tsp

Urad Dal – 1 tsp

Curry Leaves – from 1 twig

Sambar Powder – 1 ½ tbsp

Salt – to taste

Turmeric Powder – 1/8 tsp

Tamarind – lemon sized ball soaked in ½ cup warm water for 20 to 30 minutes

Jaggery – 1 tsp

Method:

Wash the cluster Beans. Snap off the tip and crown. Cut the beans into 3 to 4 inch long pieces and keep aside

Heat the Oil in a pan. Add Fenugreek Seeds and Mustard Seeds and allow them to crackle. Add the Curry Leaves. Stir.

Add the Cluster Beans and Shallots.

Sauté for 3 to 4 minutes. Add Salt, Sambar Powder, Turmeric Powder and Asafoetida.

Stir cook for minute.

Extract the Tamarind Juice. Add it to the above. Add a cup of water.

When it comes to a boil, cover the pan with a lid and simmer for 6 to 8 minutes in low flame till the beans become tender in low flame.

If the Kozhambu is too thick, adjust it by adding required water. Add Jaggery and adjust Salt. Boil for 2 more minutes and transfer to a serving bowl.

Related

Tags: entreefreshhealthyhome madeindianquicksouth indianspicytasty
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