Kothavarakkai kootu

Until my mother mentioned it, I didn’t know that kothavarakkai (cluster beans) could even be made into kootu (although, thinking about it, there’s no reason why not – it’s just that it never occurred to me).

This kootu, however, is quite different from the other kootu recipes I’ve posted so far. I probably wouldn’t have liked it as a kid (preferring it as usili above all, because kothavarakkai has a mild bitterness to it that the dal disguised). But, as a more discerning adult, I have to say I welcomed the chance to learn another way to prepare this vegetable. It was definitely to my taste, what with all the kadalai paruppu in it, but my mother was dissatisfied because she felt it would’ve been better with less of that particular dal.

We’ve agreed to disagree on the issue.

Recipe for: Kothavarakkai kootu

Ingredients:

2 cups kothavarakkai, chopped

1/4 cup masoor dal, cooked and mashed
1/4 cup chana dal/kadalai paruppu, soaked for 15 minutes
1 tsp tamarind paste dissolved in 2 cups water

2-3 tbsp finely grated coconut
2 tsp oil
2 heaped tsp sambar powder
1 tsp coriander powder
1 tsp brown mustard seeds
1 tbsp whole urad dal (or regular broken urad dal if you don't have whole)
1/4 tsp asafoetida powder
a few fresh curry leaves, torn up
1 tbsp rice flour
Salt to taste


Method:

1. Pressure cook the kothavarakkai with 2 cups tamarind water (3 whistles) or microwave (8-10 minutes in an 800W oven on full power). You can also cook it on the hob with 2 cups tamarind water till the vegetable is soft.

2. Cook the soaked chana dal/kadalai paruppu in 1 cup water on the hob until it is cooked but still retains its shape (should be able to easily squash the dal between your finger and thumb). There should not be too much water left.


3. Add the kothavarakkai to the chana dal along with the cooking water. The liquid level should be just enough to cover the dal and vegetable (you can add more water if required).


4. Add two heaped tsp sambar powder and stir it in.


5. Add salt to taste and stir that in too.


6. Mix the cooked masoor dal and 1 tbsp rice flour with some water from the pan itself, to make a pourable paste, and mix that in with the kothavarakkai in the pan.

Let this simmer on medium-low heat for 5 minutes.

7. In the meantime, heat 2 tsp oil in a small pan. Add the asafoetida powder, 1 tbsp whole urad dal, 1 tsp mustard seeds, the curry leaves and 1 tsp coriander powder and let it fry for 30-40 seconds on medium-high heat. When the urad dal starts turning a lovely reddish colour, add the grated coconut and fry till it begins to get a pale brown tinge and smells nutty and fried.


8. Add the fried coconut mix immediately to the kothavarakkai and stir it in.

Bring the kootu to a boil and let it remain on high heat for 2 minutes. Then take it off the heat and let it rest for 10 minutes. Serve warm with steamed white rice and appalam or vadam and any pickle.

RECIPE: KOTHAVARAKKAI KOOTU

Ingredients:

2 cups kothavarakkai, chopped
1/4 cup masoor dal, cooked and mashed
1/4 cup chana dal, soaked for 15 minutes
1 tsp tamarind paste dissolved in 2 cups water
2-3 tbsp finely grated coconut
2 tsp oil
2 heaped tsp sambar powder
1 tsp coriander powder
1 tsp brown mustard seeds
1 tbsp whole urad dal (or regular broken urad dal if you don't have whole)
1/4 tsp asafoetida powder
a few fresh curry leaves, torn up
1 tbsp rice flour
Salt to taste

Method:

1. Pressure cook the kothavarakkai with 2 cups tamarind water (3 whistles) or microwave (8-10 minutes in an 800W oven on full power). You can also cook it on the hob with 2 cups tamarind water till the vegetable is soft.
2. Cook the soaked chana dal/kadalai paruppu in 1 cup water on the hob until it is cooked but still retains its shape (should be able to easily squash the dal between your finger and thumb). There should not be too much water left.
3. Add the kothavarakkai to the chana dal along with the cooking water. The liquid level should be just enough to cover the dal and vegetable (you can add more water if required).
4. Add two heaped tsp sambar powder and stir it in.
5. Add salt to taste and stir that in too.
6. Mix the cooked masoor dal and 1 tbsp rice flour with some water from the pan itself, to make a pourable paste, and mix that in with the kothavarakkai in the pan. Let this simmer on medium-low heat for 5 minutes.
7. In the meantime, heat 2 tsp oil in a small pan. Add the asafoetida powder, 1 tbsp whole urad dal, 1 tsp mustard seeds, the curry leaves and 1 tsp coriander powder and let it fry for 30-40 seconds on medium-high heat. When the urad dal starts turning a lovely reddish colour, add the grated coconut and fry till it begins to get a pale brown tinge and smells nutty and fried.
8. Add the fried coconut mix immediately to the kothavarakkai and stir it in. Bring the kootu to a boil and let it remain on high heat for 2 minutes. Switch off the heat and serve warm with steamed white rice and appalam or vadam and any pickle.