Kothavarangai Poriyal

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Kothavarangai is also known as the guar bean. The beans themselves
are indigenous to India, but the powder of their seeds, guar gum,
is used as a thickening agent in many foods like ice cream etc.
Next time you see guar gum as an ingredient you’d know exactly what it is!
Ingredients
Kothavarangai - 2 cups chopped
Onion - 1 small chopped
Coconut grated - ½ cup grated
Roasted chana dal ( pottukadalai) - 1 ½ tbsp
Sesame seed - 1 tbsp
Fennel - 1 tsp
Jeera - 1 tsp
Mustard seeds - 1 tsp
Chana dal - 1 tsp
Split urad dal - 1 tsp
Dried red chilies - 2 number
Asafoetida powder - ¼ tsp
Turmeric - ¼ tsp
Curry leaves - 2 - 4 number
Water - 1 cup
Salt as required


Method
Keep a pan and add oil when the oil is hot add mustard seeds.
Once the mustard seeds splutter add split urad dal, chana dal,
red chilies, curry leaves, and asafoetida and fry well.
Then add the chopped onion and saute it. Once the onion is sauteed
well, add the chopped kothavarangai and saute for a few minutes.
Add required salt, turmeric and hot water and close lid and cook.
Add the chana dal, fennel seeds, jeera seeds and sesame seeds in a
mixer jar then grind to a coarse powder. Once the vegetables are
cooked well, add the powder to the vegetable, mix well and switch off the heat.
Lastly, add the grated coconut, mix well, and serve.


Note
Do not cook after the coconut is added.






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