Kothavarangai kootu | Cluster beans kootu

The whole city has been warned with 'Sandy' , but before the power goes off , I want to update my post. This kootu with peanuts will sure be a hit in your house which is a comfort food. I like the kothavarangai  we get in India, even I get it here. It has no taste nor flavor. But when this kootu is done in India it has a unique flavor and taste.

Ingredients:

• Kothavarangai (cluster beans) - 1 cup, chopped
• Peanuts - 1/2 cup
• Toor dal - 1/4 cup
• Tamarind - small lemon sized ball
• Red chilly powder - 1 tsp
• Salt - as per taste

Method:

Extract 1 cup of tamarind water from the soaked tamarind.  

Fry kothavarangai in a tsp of oil on a medium heat. In a bowl add peanuts, red chilly powder, salt and fried kothavarangai and pressure cook for 10 minutes. Simultaneously, pressure cook the toor dal.

After it cools down, boil with tamarind water. Add the cooked toor dal. Season with mustard seeds, red chilly and curry leaves.

Serve with hot rice and papad.

Note:

• I used fresh peanuts, if you don't have soak the peanuts for 4 to 5 hours and use it.
• If the kootu is watery, add 1 tsp of rice flour with 1 tbsp of milk paste to thicken it.