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.
- 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.