Cluster beans or kothavarakka or kothavarankai or ghavar subzi is made normally as dry subzi. South Indians make it poriyal, or usli, thoran etc. whereas in the north side, it is made along with onion, tomato etc with some masalas.
It is quite tasty but for some people, it gives gas trouble. Hence we need to put garlic and hing powder in it to reduce that effect.
This can be sun dried and kept for frying or making subzi during rainy season.
Let us look at the recipe now:
Ingredients:
1/4 kg cluster beans
1/2 tsp red chilli powder
turmeric powder
salt as per taste
Method:
Boil water with salt and turmeric powder. Cut both the ends of the beans and cut one inch length pcs. put them in the boiled water and cook but ensure that it is not mushy.
drain the water and spread them in plastic sheet and sun dry the same till crisp. store in airtight container.
How to serve:
deep fry them and serve it along with sambar rice, dal rice or can make vathal kuzhambu.
kaippakka kondattam, kapippakka vathal
It is quite tasty but for some people, it gives gas trouble. Hence we need to put garlic and hing powder in it to reduce that effect.
This can be sun dried and kept for frying or making subzi during rainy season.
Let us look at the recipe now:
Ingredients:
1/4 kg cluster beans
1/2 tsp red chilli powder
turmeric powder
salt as per taste
Method:
Boil water with salt and turmeric powder. Cut both the ends of the beans and cut one inch length pcs. put them in the boiled water and cook but ensure that it is not mushy.
drain the water and spread them in plastic sheet and sun dry the same till crisp. store in airtight container.
How to serve:
deep fry them and serve it along with sambar rice, dal rice or can make vathal kuzhambu.
kaippakka kondattam, kapippakka vathal
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