Cluster Beans Sambar Recipe

Cluster beans sambar ( Kothavarangai sambar in Tamil ) is my FIL’s favorite sambar recipe for rice. Today my in-laws visited my place.So I prepared this sambar and cauliflower poriyal for lunch. Even I love kothavarangai sambar more than kothavarangai poriyal or kothavarangai poricha kuzhambu. I learnt this recipe from my MIL. But I make a quick version in pressure cooker. It can be done easily in one pot. For variations, you can use green beans/ French beans as well. Do try this sambar with cluster beans for rice. I am sure you will love it. Lets see how to make cluster beans sambar with step by step photos !
Check out my 30 kuzhambu varieties recipes too !

Cluster beans sambar recipe / Kothavarangai sambar for rice

Cuisine: Indian

Category: Sambar recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup – 250ml

Cluster beans – 20 nos
Toor dal – 1/3 cup
Turmeric powder – 1/4 tsp
Cooking oil – few drops
Salt & water – as needed
Tamarind – Big gooseberry size
Sambar powder – 2 tsp

To temper

Cooking oil – 2 tbsp
Mustard seeds – 1/2 tsp
Methi seeds – 1/4 tsp
Cumin seeds – 1/2 tsp
Small onions – 10 nos
Green chillies – 2 nos ( slit)
Curry leaves – few
Hing/Asafetida – 1/4 tsp
Coriander leaves – to garnish
Ghee – 2 tsp ( to add at the end)

METHOD

Wash and chop the cluster beans of 2 inches size. Chop and Discard the tail portion of cluster beans. Peel the small onion, slit the green chillies. Soak tamarind in 1 cup of hot water for 10 minutes and take the extract. Set aside.
In a pressure cooker base, heat oil and splutter mustard seeds, methi seeds, cumin seeds and curry leaves.After the mustard seeds splutter, add the slit green chillies, curry leaves, chopped cluster beans and small onions. Saute until onions turn transparent and cluster beans turns dark green in color.
To this, add 2.5 cups of water, toor dal, turmeric powder and mix well. Pressure cook in very low flame for 1 whistle. It takes nearly 10-12 minutes. After the steam is released completely, open the cooker and mash the dal well with a whisk. After the dal turns mushy, add the tamarind extract, sambar powder, salt and hing. Roll boil well till the raw smell leaves. Lastly add the chopped coriander leaves, boil for a minute and switch off the flame
.
Transfer the sambar to a serving bowl and add 2 tsp of ghee. Cover with a lid. Serve with hot rice, poriyal/curry and papad/appalam. Enjoy !