Cluster beans (Kothavarankaai) vaththal kuzhambu

Name: Cluster beans (Kothavarankaai) vaththal kuzhambu
Total time: 2400 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 tablespoons sesame seed oil; 1 tablespoon Mustard seeds; 1 tablespoon Fenugreek seeds; 1 tablespoon kasthuri methi; 1 tablespoon cumin seeds; 1/4 tsp turmeric powder; 1/4 cup Curry leaves; 1 tablespoon channa dal; 1 tablespoon urad dal; 4 Small pappada, broken; 2 cups clussster bean vaththtal; 2 Red Chili pepper; 1 cup Chopped tomatoes; 1 tbsp vaththal kuzhambu stock powder; 1/2 teaspoon turmeric powder; 1/4 cup cooked toor dal; 1/4 tsp asafetida or a pepper size asafetida resin; 1 tablespoonTamarind paste; 2 tbsp besan powder) for slurry; Required Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

Tamil Nadu is known for vaththal kuzhambu. Vaththal is a sundried vegetable. Aromatic, spicy, nutritious curry sauce made with both tomato, cluster beans dried in sun, special masala powder and tamarind sauce . I make the masala powder at home #CA26 #cluster beans

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

5 servings

2 tablespoonssesame seed oil
1 tablespoonMustard seeds
1 tablespoonFenugreek seeds
1 tablespoonkasthuri methi
1 tablespooncumin seeds
1/4 tspturmeric powder
1/4 cupCurry leaves
1 tablespoonchanna dal
1 tablespoonurad dal
4Small pappada, broken
2 cupsclussster bean vaththtal
2Red Chili pepper
1 cupChopped tomatoes
1 tbspvaththal kuzhambu stock powder
1/2 teaspoonturmeric powder
1/4 cupcooked toor dal
1/4 tspasafetida or a pepper size asafetida resin
1tablespoonTamarind paste
2 tbspbesan powder) for slurry
Required Salt
side dish

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Steps

40 mins

1

Prepare a checklist. Keep the necessary items nearby
2

Prepare a checklist. Keep the necessary items nearby
3

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
4

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.
5

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.
6

Tip: if possible use asafetida resin instead of powder, makes the kuzhambu more aromatic.
Be careful with using salt. Less is better.

Tips

Tip: if possible use asafetida resin instead of powder, makes the kuzhambu more aromatic.
Be careful with using salt. Less is better.

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Lakshmi Sridharan Ph D @cook_19872338

on May 11, 2026 20:57

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography