Prepare a checklist. Keep the necessary items nearby

Prepare a checklist. Keep the necessary items nearby

Fry cluster beans (kotharangaai- vaththal in 1 tablespoon of hot oil in a pan over medium heat. Keep the fried vaththal aside.
Use medium heat. In a heavy-bottomed vessel, fry the curry leaves, chana, urad dal, and papad (appalam) pieces in hot oil. The papad pieces will fry. Add fenugreek, asafetida and chili. A good aroma will come in 2-3 minutes.. Add turmeric, tomatoes, let the tomatoes get soft. Ad the fried cluster beans; add 5 cups of water. Keep covered

Let it boil, about 10 minutes. Add the cooked dal. Stir in the turmarind paste To thicken the gravy, use besan slurry. Dissolve 2tbsp besan in 1/2 c of water to make the slurry. and add the slurry to the gravy. Bring it to Boil, about 4 minutes. Add the special masala powder (https://cookpad.wasmer.app/in-ta/recipes/16260095), simmer the heat; after a few minutes. Turn off the stove. Store bought vaththal is salty. You need to taste before adding salt. I usually do not add salt.

The aroma from the vaththal kuzhambu will fill the whole house.. The vaththal khuzhambu is ready, taste it, Transfer the kuzhambu to a serving bowl, garnish with fried vaththal. Serve it with rice. Kuzhambu mixed with rice and served with fried pappads taste divine. curd rice with kuzhambu tastes yummy.
Optional: I like coconut milk. Just before adding the sat stir in a cup of concentrated coconut milk, I use canned coconut milk.