Kothavarangai Thogayal

How to Prepare

1. Wash and chop 2 kg of cluster beans (kothavarangai) into small pieces.
2. Heat 4 tablespoons of oil in a frying pan over medium heat.
3. Add 20 dried red chilies
4. 200g urad dal, and 40g tamarind to the pan. Sauté until the dal turns golden brown.
5. Add the chopped cluster beans to the pan and cook for 8-10 minutes until they soften.
6. Turn off the heat and let the mixture cool completely.
7. Transfer the cooled mixture to a blender. Add 10 teaspoons of salt and blend into a coarse paste without adding water.
8. Heat 8 tablespoons of oil in the same pan, add 10 teaspoons of mustard seeds, and let them splutter.
9. Add the ground paste to the pan and sauté on low heat for 5-7 minutes until the oil separates.
10. Remove from heat and let it cool. Serve with rice or store in an airtight container.