• Cluster beans/ Kothavarangai – 20 nos.
• Moong dal – 1 tbsp
• Tamarind  or tomato – small piece( 1/2 tsp extract) / 1 no.  
• Sambar powder – 1 tsp
• Salt & Water – as needed

To grind

• Grated coconut – 1/4 cup
• Small onion – 2 nos or big onion – 1/4 no
• Cumin seeds /Jeera – 1/4 tsp
• Rice flour – 1 tsp
• Water – to grind smooth

To Temper

• Coconut oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Curry leaves – few

1. Wash and chop cluster beans into 1 inch size pieces.Grind coconut, onion, cumin seeds to a smooth paste and keep aside.
   
2. In a pressure cooker base, heat coconut oil and splutter mustard seeds, curry leaves. Add the chopped cluster beans and saute for 2 minutes in medium flame.
   
3. Add 1 cup of water, turmeric powder, sambar powder, moong dal, tamarind extract or chopped tomato and ground coconut paste. Mix well.
   
4. Pressure cook in very low flame for 2 whistles. Open the lid after the steam is released. Mix well and check for thickness. If the kootu is very thick, add 1/4 cup water, mix well and boil for a minute. If its watery, boil for 2 minutes till kootu becomes thick.
   
5. Serve this kootu with puli kuzhambu or vatha kuzhambu. You can mix this with plain rice adding a tsp of ghee. Tastes great !
6. Enjoy !

• Adjust the quantity of sambar powder as per your taste.
• If you don’t have sambar powder, you can replace with 3/4 tsp red chilli powder and 1 tsp dhania powder.
• You can also use one tomato ( finely chopped) instead of tamarind extract.
• Addition of cumin seeds & onion for grinding adds a nice flavor to this kootu. So do not avoid it unless you make a no onion no garlic kootu.
• Use chana dal instead of moong dal for variations.