Kothavrakka, kothavrakkai, cluster beans, gawar beans, mattkayalu, is known as in different names, we are familiar with. various dishes are made out of this in different regions. we can also make vattal out of it. vattal means it is cooked with salt and turmeric and dried in hot sun. when it is fully dried, you can store it in airtight container and keep it. It is fried in oil and consumed along with sambar rice, rasam rice, curd rice, dal rice etc. and even used to make kuzhambu.
It has got slightly a bitter taste hence most of the children avoid eating this. In my early child hood, I never used to like this as it has got little bit of bitter taste hence i always tell amma please do not make this bhaji but she used to say you must eat everything whether it is sweet, sour, bitter whatever it is. Hence I used to obey her and developed the taste of bitter gourd, kothavarakkai etc. Thanks to her for making us to eat compulsorily all the vegetables. while we can make thoran, gravy subzi, dry subzi, usili etc, let us take a look at this recipe nowI
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| KOTHAVARAKKA SUBZI |
