Kothavarangai Thogayal | Cluster Beans Thogayal | South Indian Style Cluster Beans Chutney for Rice | Gluten Free And Vegan Recipe | Masterchefmom

 

Hi Supermoms,

Thogayal is an integral part of our food. The taste of the pan fried vegetable, roasted dal and red chillies, ground along with  tangy tamarind and fresh coconut makes for an incredible spice mix. It tastes heavenly when added and enjoyed along with hot rice and ghee. 

Thogayal can also be served along with chapathi or dosai. My mom always made some coconut thogayal to go along with ghee chapathis. They are an amazing spread too. Thogayal is a great way to introduce/include different types of vegetables to children . 

Today, I am going to share the ‘Cluster Beans Thogayal’. The recipe needs just a handful of ingredients . You can steam the cluster beans or can boil them for ten minutes and drain the excess water. Once the beans are ready, it hardly takes 7-8 minutes to prepare the thogayal. 

I served the cluster beans thogayal along with rice for lunch and along with dosai for dinner.

Chef tips : If you are serving the thogayal for dosai or any other tiffin, you can grind the thogayal with little extra water. You can also temper it with some sesame oil, mustard seeds and curry leaves. Use cold pressed sesame oil or coconut oil for the most tasty thogayal experience.

Kothavarangai Thogayal/Cluster Beans Thogayal by Masterchefmom

Preparation time: 12-15 minutes

Cooking time : 10 minutes

Serves: 4

1 cup = 250 ml cup

Ingredients:

25-30 cluster beans (cleaned and roughly broken)

1 tablespoon urad dal/husked black gram

1-2 dry red chillies ( adjust according to the heat of the chillies you are using)

marble size tamarind

1/4 cup fresh coconut 

2-3 teaspoons sesame oil or coconut oil 

salt to taste

Method:

1. Steam the cluster beans. Chef tip : You can place a separator with the beans and cook them when you cook rice. This step saves time. 
2. Heat a pan with oil and add urad dal.
3. Once the dal starts to brown, add the dry red chillies.
4. When the chillies are fried, add the steamed beans ( drain the excess water)
5. Fry for a few minutes ( approximately one minute on low flame and switch off).
6. To the hot pan, add tamarind( remove the seed), chopped coconut and let the pan cool down completely.
7. Transfer the contents from the pan to the jar of a mixer.
8. Add  salt and grind them coarsely. Chef tip : You can add salt after grinding too in order to avoid the dish becoming too salty.
9. Add water ( just a few tablespoons) and grind it to a thick, coarse mixture.

Our delicious thogayal is now ready to be served. You can always add a dash of sesame oil if you are storing in the refrigerator for a few days. The thogayal stays good for up to 2-3 days. 

Do try it out for your family and share your feedback with me.

Happy Cooking!

With love,

Masterchefmom