Kothrangai Usli

How to Prepare

1. Wash and finely chop 2 kg of cluster beans (kothavarangai). Remove the ends and strings if any.
2. Steam or boil the chopped beans until tender but firm (about 10 minutes). Drain and set aside.
3. In a blender, coarsely grind 400 g of soaked toor dal
4. 8-10 dry red chilies
5. 2 tsp of asafoetida, and salt to taste. Do not add water; the mixture should be coarse and crumbly.
6. Heat 100 ml of oil in a large pan or kadai over medium heat.
7. Add 4 tsp of mustard seeds and wait until they splutter.
8. Add the ground dal mixture to the pan and stir continuously to avoid lumps. Cook for 8-10 minutes until the dal mixture turns golden and crumbly (usili).
9. Add the cooked cluster beans to the pan and mix well with the usili. Stir for another 5 minutes to combine flavors.
10. Garnish with 1 cup of grated coconut (optional) and serve hot with rice and rasam.