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Home » KUZHAMBU/ GRAVY FOR RICE » Cluster beans sambar recipe | Kothavarangai sambar

Cluster beans sambar recipe | Kothavarangai sambar

February 15, 2015 by Raks Anand 5 Comments /

kothavarangai sambarWe always make sambar with cluster beans/ kothavarangai. Make poriyal next to it and very rarely paruppu usili. Only cluster beans south Indian recipe, though I love to try a subji. My mom makes this kothavarangai sambar by sauteeing the vegetable first in oil and then boiling it, discarding the water (says its pitham) and proceed with sambar. It will be yummy, but MIL makes it as such boiling directly, I have no complains about that too. So I follow MIL’s method as Vj likes it that way. He is a big fan of cluster beans sambar, just contrast to my FIL, he hates it. This is a simple recipe, but when I made I thought I will click and post here in my blog for beginners.

Cluster beans sambar recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:15 mins    |  Cook time: 25 mins    |  Serves: 4

Ingredients

Cluster beans – 1 cup, cut into 2 inch pieces


Toor dal – 1/2 cup


Onion – 1


Tomato – 1


Tamarind – 1 tsp tightly packed


Sambar powder – 2 tsp heaped


Turmeric powder – 1/4 tsp


Asafoetida – 1 pinch


Salt – As needed


Curry leaves – Few


 

To temper

Oil/ Ghee– 1 tblsp


Mustard – 1 tsp


Fenugreek seeds / vendhayam – 1/4 tsp


Jeera – 1 tsp


Asafoetida – 1 pinch


Curry leaves – Few

Method

  1. Pressure cook toor dal with a drop of sesame oil, one red chilli (optional added to cook it easily) with 1 & 1/4 cup of water for 4 whistles. Soak tamarind in hot water for 30 mins and extracts the juice, keep aside. Chop onion (I used small onions, so just peeled and used it) in to cubes and tomato too.
  2. Boil cluster beans with little salt in two cups of water. Once done, add the tamarind extract and required salt.1-cook 
  3. Temper the items given under ‘To temper’ table, add onion fry till transparent, add tomatoes fry until soft and add this to the boiling cluster beans. Add turmeric, sambar powder, asafoetida and mix well.2-fry 
  4. Once it boils well, add cooked dal, mashed well. Bring to boil. Adjust water consistency and boil until the sambar is thick enough. As it cools it will thicken, so switch off accordingly. Add few curry leaves torn and mix well.3-done

Notes

    • If there is lots of water in cooked dal, drain it before mashing it to make it easy.
    • Tomato can be skipped.
    • Tempering with ghee gives nice flavor.
    • Cluster beans takes long time to cook. Cook it covered with a pinch of sugar if you need to retain the green.

Serve with hot rice and poriyal/ kootu/ curry. We love it with a dollop of ghee.
cluster beans sambar

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Filed Under: KUZHAMBU/ GRAVY FOR RICE, LUNCH, SAMBAR RECIPES

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Reader Interactions

Comments

  1. Babitha costa

    February 15, 2015 at 7:36 am

    Hai raji,u have not added cluster beans in the ingredients,pls check

    Reply
  2. Raks anand

    February 15, 2015 at 10:32 am

    Yes, missed it, updated now 🙂 Thanks

    Reply
  3. Hamaree Rasoi

    February 16, 2015 at 3:36 am

    Sambar looks simply delicious and mouthwatering.
    Deepa

    Reply
  4. subasri gautham

    January 5, 2017 at 1:39 pm

    V can pressure cook the vegetables or v have to boil it in pan.. if pressure cooking there will be any change in taste

    Reply
  5. Raks anand

    January 5, 2017 at 2:08 pm

    You can pressure cook too since boiling takes long time., no change if cooked just right.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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