Sun-Dried Cluster Beans/ Kothavarangai Vathal

Yields: 6 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 10 Mins Total Time: 25 Mins

Vathals and Vadagams are very commonly made in India during the summer months. Vathals are usually made with different forms of vegetables like brinjal, ladysfinger, and bittergourd. These vegetables are parboiled in water and sun-dried for -5 days depending on the heat. After completely dried, they are stored in an air-tight container and fried when needed. These vathals are used to make vathal kuzhambu or eaten with curd rice. Cluster beans has a slightly bitter taste to them. It has some Iron content to it and helps in hemoglobin production. Now, let’s see how to make this healthy cluster-bean/ kothavarangai vathal.

 

Ingredients

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Adjust Servings

Instructions

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  • Boil 4 cups of water with 3/4 teaspoon salt in a pan.
  • Add half a teaspoon of turmeric powder. Let it come to a rolling boil stage.
  • Cut both ends of cluster bean. Wipe them dry and chop to one-inch size pieces. Add cluster bean to water and cook for 4-5 mins. Drain water and cool down.
  • In a cotton towel, spread them and sun-dry for 3-5 days until they shrink and change color. Store in an airtight box until use.
  • When needed , heat oil and fry them to a golden brown color and serve.

Notes

  • I have cut the cluster bean into pieces and made vathals. You can also use them without cutting.
  • Some people soak the cooked cluster bean in sour curd. However, it may take more than the mentioned time to dry.
  • Make sure the vathal is completely dry before storing them in an airtight container. If not dried completely, it might reduce the shelf life of the vathal.

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