Saturday, December 09, 2006
I havent seen or eaten kothavarakkai (cluster beans, I believe they're called) in a very long time. Thoran, as I understand it, is a Malayalam word that usually describes a dry vegetable preparation with coconut... and if I'm wrong, please my Mallu friends, correct me!
This recipe is dead simple and is the perfect way to eat this thin, slightly angular green bean that tastes ever so slightly bitter. I even like the fact that they make little squares when they're chopped, because they beans are flat rather than round.
I cooked the kothavarakkai with a little water, for 7 minutes in the microwave. It can also be made into usili but I decided to go with the coconut this time - both because I had a little bit of the latter left and because I wanted a change from the usual. And one final because: I've never made it before.
This thoran is perfect with rice and sambar/rasam.
Recipe for: Kothavarakkai thoran
250gm (1/4 kg) kothavarakkai, chopped
3 tbsp grated coconut
3-4 fresh green chillies
1-1/2 tsp cumin seeds
1 tsp oil
2 tsp urad dal
1 tsp mustard seeds
a few curry leaves
Pinch of asafoetida powder (optional)
1. Cook the kothavarakkai in the microwave with a little water for 7-8 minutes. Drain off any remaining water when cool. Reserve.
2. Grind the coconut, green chillies and cumin seeds without adding water,
making a coarse paste.
3. In a pan, heat the oil and add the tempering items. Once the urad dal is a light golden brown, add the ground coconut paste and stir fry for a minute or two to get rid of excess moisture.
4. Then add the cooked kothavarakkai and mix well, adding salt to taste.
Stir-fry for a minute until well mixed. Serve hot with rice and sambar/rasam.
Posted by Shammi at 7:10 p.m.