Kothrangai curry

How to Prepare

1. Heat 5 tablespoons of oil in a kadai or wok over medium heat.
2. Add 2.5 teaspoons of mustard seeds and let them splutter.
3. Add 2.5 teaspoons of urad dal and fry until golden brown.
4. Add 10-12 curry leaves and 5 dried red chilies, and sauté for a few seconds.
5. Add the boiled cluster beans (kothavarangai) and mix well.
6. Add the ground coconut-spice paste and mix thoroughly to coat the beans.
7. Add salt to taste and 2.5 cups of cooked toor dal, and mix well.
8. Simmer for 10-15 minutes on low heat, stirring occasionally, until the flavors meld.
9. Adjust consistency with water if needed, and check for seasoning.
10. Garnish with fresh coriander leaves and serve hot with rice or roti.