Koththavarangai on Mobile
I always wonder the
gifts of mother earth in recognition of good work for the benefit of mankind.
One such gift is the cluster beans. You sow one seed in mother earth and reap
a cluster from mother earth. Whenever I visit a grocery shop , my
attention is instantaneously drawn towards the cluster bean for which we
should always be grateful to God. Just have a look at the formation of the
cluster from a single stem and you can almost converse with Mother Nature in
her beauty and rich legacy of the plants. By now you could have
guessed my favourite green vegetables. They are Cluster beans and Ooty Beans.
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Cluster Beans – the wonder vegetable. Have a nice look
at the formation from a single stem and you will be lost in the world of
Mother Nature. Each cluster will have a story to tell.
Always look for healthy clusters free from black spots
and bulging seeds. If you hold it between fingers, you should feel the softness
and freshness.
Ooty beans is very much akin to the cluster beans and
the cooking method is common for both. You can try both the dishes from the
same ingredients and same recipe.
To cut the ends, I use a garden pruning scissors. It
is safe and is comfortable as it has the spring force to move the jaws
backwards. You can get it for Rs 80 in department stores under gardening tools.
Always get used to the method of proper measurements
till you establish your confidence level. I am using ¼ cup of Tuvar Dahl and ¼
cup of Chena Dahl for this recipe by measurements.
Cut Cluster Beans into very very small
pieces. Mix one teaspoon of Red chilli powder, turmeric, curry leaves and salt,
just for cooking only the cluster beans.
For the Usili part soak chena dahl and toor
dahl for 2 hours before starting. Cut onions into small pieces. Filter the
water from soaked dahl. Add all the ingredients in a mixie. Add Asafoetida
and salt for better taste. With minimum water grind them into a paste in a
mixie. Tips: Use fine filter for removing excess water and also by pressing.
You can use the filtered usili water with rasam.
Sautéing
The addition of grated coconuts and coriander leaves add to the taste, make the
dish appealing to the eyes. I prefer to use the Extra Virgin Olive Oil mixed
with Sundrop- Sunflower oil in the ratio 1:3. Olive oil 300 ml and
Sundrop- Sunflower oil 1 litre.
Uncooked Beans and Usli
The Finely cut beans and the ground usli mix are to be free from water. Use the fine filter for removing excess water and also by pressing the top gently with fingers. The Beans Usli will be very good if the beans are cut into very fine pieces.
Cooking the Usili
Use the Colander to prevent steam from depositing into the usili. This step is
very important. Otherwise the Usili will become soggy. Steam cook for 10
minutes with weight and spare a good 15 minutes for the Usili to cool
down. The steaming can be done together with Cluster Beans in another Colander.
Practice this. You will enjoy. Always buy 2 or 3 stackable Colanders.
Steam cook Cluster Beans
Transfer the cut beans with all masala to another Colander, mix and close
with the perforated lid. Keep this as the first layer and the Usili Mix as the
second layer. The Colanders will stack nicely with Lids on. Steam cook for
10 minutes with weight and spare a good 15 minutes for the Cluster Beans
and Usili to cool down.
Cluster Bean- Usili
Pour 2 tea spoon of cooking oil into the pan. For Sautéing use Jeera,
Udad dahl, chena dahl, curry leaves. Using fingers break the Usili Mix into
small pieces and avoiding lumps. Transfer the cut beans and Usili mix
into the Kadai and mix the ingredients very well without putting any pressure
under low fire. Top up the mix with Coriander leaves and grated coconut.
Cookie Moulds
The cookie moulds can be used for shaping the Cluster Beans-Usili mix applying
a small amount of oil inside the mould for easy removal . The children and the
old alike will like this moulded mix. You can enjoy this alone or in any way of
your choice. The fineness of the cut beans will help now.
Colander
Use of Colander keeps the contents free from water with amazing clarity. They
are coming with lids and are stackable , a very important requirement for steam
cooking. Better to experience the benefits. Available for Rs 120-150 in
department stores. Buy minimum 3 sets of the same size.
Ingredients
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Paruppu
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Urundai
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Chena dahl
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1/4 cup
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Tuvar Dahl
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1/4 cup
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Red Dried Chillie
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4 Nos
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Rice Flour
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2 teaspoon
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Asafoetida
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to taste
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Salt
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to taste
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Kozambu
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Tamarind
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size of lemon
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Water
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400 ml
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Sambar Powder
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2 teaspoon
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Curry leaves
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10 to 12
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Cooking oil
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2 table spoon
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Asafoetida
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to taste
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Salt
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to taste
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Sautering
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Cooking oil
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2 teaspoon
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Udad Dahl Round
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10 to 15 nos
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Chena Dahl
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10 t0 15 nos
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Curry leaves
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10 to 12
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Asafoetida
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to taste
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Salt
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to taste
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