KOTHAVARANGAI VATHAL
Kothavarangai or cluster beans is a native crop of India. It is a summer crop, and is widely grown in the dry regions of India. It has several health benefits and is rich in vitamin C, iron and calcium.
Cluster beans can be used to make various dishes like curries, fry, poriyal, kootu or even usili. It can also be made into vathal, so that it can be preserved for years.
ABOUT THE RECIPE:
Kothavarangai vathal is really easy to make. It is usually made in summer, since it has to be dried under the sun for 5 days. Once it is ready, it can be stored in an airtight container, for more than a year.
INGREDIENTS FOR KOTHAVARANGAI VATHAL:
- KOTHAVARANGAI – 1/2 KG
- CURD – 4 TBSP
- ROCK SALT – 3 TBSP
HOW TO MAKE KOTHAVARANGAI VATHAL:
- Wash and dry all the cluster beans.
- In a large container, add the curd, salt and 1 cup of water.
- Whisk everything really well. Buttermilk is ready.
- Add the cluster beans to the buttermilk. Press all the cluster beans, so that it is submerged in the buttermilk.
- Close the container with the lid, and let it rest overnight.
- The next day morning, take only the cluster beans and spread it onto a plate, and place it under the sun.
- Let it dry the whole day. In the evening put the cluster beans again into the buttermilk, and let it rest for another night.
- The next day morning, spread the cluster beans in a plate and keep it under the sun. The remaining buttermilk can be discarded.
- The cluster beans has to be kept under the sun for 3 more days, or until it is completely dried.
- Once it turns dark and crispy, it can be stored in an airtight container. It can be stored for more than a year.
- Heat 1/2 cup of oil and drop 1 or 2 at a time and fry it. Fry as much as you want, and do not burn it. It will take just 5 seconds to fry.
KOTHAVARANGAI VATHAL IS READY.
SERVE IT AS A SIDE DISH TO YOUR FAVOURITE RICE.
I HAD MY KOTHAVARANGAI VATHAL ALONG WITH MANGO PICKLE, AS A SIDE DISH FOR PAZHAYA SORU.
