Kothavarangai/Cluster beans Parupu Usili

This recipe serves two.

Ingredients:

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• Cluster beans - 250 grams
• Salt - to taste
• Turmeric powder - a pinch
• Chana dal - 50 grams
• Tuar dal - 50 grams
• Green chillies - 2
• Red chillies - 2 to 3
• Asafoetida powder - 1/2 tsp
• Curry leaves - a sprig
• Oil - 2 tsp
• Mustard seeds - 1/2 tsp

Method:

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• Soak Chana dal and Tuar dal in water for half an hour.
• Drain excess water completely.Add asafoetida,red & green chillies ,soaked dals in a mixer,half of salt and grind into a coarse mixture.(Just Pulse them twice/thrice in the mixer...like a parupu vadai)
• Make them into flat vadas and steam in an idly plate for 15 min.(You can also microwave on high for 7 min).
• Add the cooked dal mixture into a bowl and set aside to cool completely.
• Split them without lumps with your hands.(Or pulse it in a mixer just once)
• Wash the beans,remove ends and chop into very small pieces.(say 5 mm)
• Add water just to immerse the chopped beans in a kadai.
• Cook covered with turmeric powder and rest of salt till the veggies become tender.(Add salt after the veggies are half cooked).Drain excess water if any.
• Heat oil in a kadai and add mustard seeds,curry leaves.
• When it splutters,add the dal mixture and saute on a low flame till the dal mixture becomes very fine granules without lumps and gets roasted.(If you are using normal kadai,keep sauting without a stop and take away those stuck to the kadai with the spatula every now and then).
• Add the cooked cluster beans and saute for 5 min.

Serve hot with rice and Sambar/More kootan or any kozhambu.

The same thing can be prepared with normal french beans as well.