Kothavarangai Pachadi
Made using cluster beans, dhal and lots of spices, this tasty kothavarangai pachadi pairs well with any rice meal.
Servings: 6
Ingredients
- 2 cups cluster beans (chopped)
- ¼ cup onion (chopped)
- ¼ cup tomato (chopped)
- 2 tsp sambar powder
- ¼ tsp turmeric powder
- ½ cup toor dhal
- 1½-2 cups water
- 2 tbsp coriander leaves (for garnishing)
- 1 small marble sized tamarind (soaked in water)
- salt to taste
For tempering:
- 1 tbsp oil
- 1 tsp mustard seeds
- ½ tsp urad dhal
- ⅛ tsp asafoetida (also known as hing or perungayam)
- 2 dry red chilies
- 6 curry leaves
Instructions
- Wash toor dhal and add to a pressure cooker along with cluster beans, onions, tomatoes, turmeric powder, sambar powder, water and salt.
- Pressure cook for 1 whistle and let the pressure release naturally.
- Once cooked, add the tamarind extract to the pachadi and gently mix. Let the pachadi boil for 2 minutes.
- Check for salt and spice and adjust as needed.
- In a small pan, add the ingredients under "For tempering" and place on medium flame. Once the mustard seeds crackle, remove from heat and pour over the pachadi.
- Garnish with chopped coriander and serve hot.