Kothavarangai Paruppu Usili Recipe - Gawar Phali Dal Sabzi

Step 1: To begin making Kothavarangai Paruppu Usili recipe, soak Toor Dal in water for about an hour

Step 2: Meanwhile, add finely chopped cluster beans/kothavarangai/gawar phali to a pressure cooker along with salt to taste, 2 tablespoons water and turmeric powder

Step 3: Mix well

Step 4: Pressure cook for 2 whistles and release the pressure immediately by running the pressure cooker under water

Step 5: Open the cooker lid and keep aside

Step 6: After 1 hour, drain water from soaked Toor Dal

Step 7: Add the drained Toor Dal along with red chillies and salt in a mixer

Step 8: Coarsely grind the ingredients and keep aside

Step 9: Make sure to grind the soaked dal coarsely by adding no or very little water

Step 10: Add water in the idli pan for steaming, grease the idli plates with little oil and add the coarsely ground paruppu usili mixture to the idli plates

Step 11: Steam the paruppu usili for around 1o minutes until the ground toor dal is cooked completely

Step 12: Turn off the heat, remove the steamed toor dal, crumble it and keep aside

Step 13: The next step is to temper the Kothavarangai Paruppu Usili

Step 14: In a pan, add a tablespoon oil

Step 15: Once the oil is heated, add the mustard seeds, urad dal and curry leaves

Step 16: Once the mustard seeds sputter and dal turns golden brown, add steamed paruppu or toor dal into the pan and fry it for a few minutes

Step 17: This will help the dal lose the moisture if there is any, so that it gives the crumbly texture

Step 18: Next, add the cooked Kothavarangai/Gawar Phali and give it a good mix

Step 19: Adjust salt according to your taste

Step 20: Mix well, keep it covered for 2 minutes and turn off the heat

Step 21: Transfer the Kothavarangai Paruppu Usili to a serving bowl and serve hot

Step 22: Serve Kothavarangai Paruppu Usili along with Mor Kuzhambu, Steamed Rice and Elai Vadam for a delicious Sunday lunch