Kothu + Avarakkai = Kothavarangai. Kothavarangai Puli Kuzhambu. Gorichikudukaya Pulusu. Gorichikudu Pulusu. Gowar Phalli Ka Salan. Gowarphalli Masala Curry.
Yet, another recipe from my family. My mother always hesitates to prepare this dish, saying…this cluster beans may give heart burns and increase one’s bile secretion…I dunno how far this is true! Food allergies and taboos come from individual dislikes and phobia. Anyhow, I like this cluster beans a lot. So, it became mandatory to include this once in a while in cooking, back home. My Mom goes to different lengths to minimise the effect, by boiling the beans and duly throwing away the water (which is vitamin rich in my opinion) and she compulsively adds more cumin powder to reduce the intensity. Oh, my…now as a grown up, I feel awful for being so adamant(demanding). Coming to the recipe, its very simple…follow the instructions below.:)
Cluster beans 1/4 kilo
Tamarind paste 1/2 spoon
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Ginger 1″ grated
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Cumin seeds 2 spoons – toasted and powdered
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.
Wash and clean the beans, remove the strings and cut into tiny pieces.
Boil 2 cups of water, with enough salt and pinch of turmeric. Now add the vegetable to this. Allow this beans to get half the way cooked. Remove from heat and discard the water.
In a deep pan, heat few spoons of oil. Add garlic, ginger fry till its raw smell leaves the pan. Further add onions, fry till golden brown. Now add tomatoes and continue frying.
Add salt, turmeric, chili powder, sugar and rice powder.
Add the cooked beans to it, now. Fry them for a while. Then add tamarind paste and 2 cups of water. Cover and cook over medium flame.
Once the curry thickens, add the cumin seeds powder to it, bring this to a boil…its done.
In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the curry made.
Serve to go with plain steamed rice. Run a spoon of ghee over it, just before serving. Thats it, dig in:)