Cluster beans sambar ( Kothavarangai sambar in Tamil ) is my FIL’s favorite sambar recipe for rice. Today my in-laws visited my place.So I prepared this sambar and cauliflower poriyal for lunch. Even I love kothavarangai sambar more than kothavarangai poriyal or kothavarangai poricha kuzhambu. I learnt this recipe from my MIL. But I make a quick version in pressure cooker. It can be done easily in one pot. For variations, you can use green beans/ French beans as well. Do try this sambar with cluster beans for rice. I am sure you will love it. Lets see how to make cluster beans sambar with step by step photos !
Check out my 30 kuzhambu varieties recipes too !
Cluster beans sambar recipe
Cluster beans sambar recipe / Kothavarangai sambar for rice
Cuisine: Indian
Category: Sambar recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup – 250ml
- Cluster beans – 20 nos
- Toor dal – 1/3 cup
- Turmeric powder – 1/4 tsp
- Cooking oil – few drops
- Salt & water – as needed
- Tamarind – Big gooseberry size
- Sambar powder – 2 tsp
To temper
- Cooking oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Methi seeds – 1/4 tsp
- Cumin seeds – 1/2 tsp
- Small onions – 10 nos
- Green chillies – 2 nos ( slit)
- Curry leaves – few
- Hing/Asafetida – 1/4 tsp
- Coriander leaves – to garnish
- Ghee – 2 tsp ( to add at the end)
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METHOD
- Wash and chop the cluster beans of 2 inches size. Chop and Discard the tail portion of cluster beans. Peel the small onion, slit the green chillies. Soak tamarind in 1 cup of hot water for 10 minutes and take the extract. Set aside.
- In a pressure cooker base, heat oil and splutter mustard seeds, methi seeds, cumin seeds and curry leaves.After the mustard seeds splutter, add the slit green chillies, curry leaves, chopped cluster beans and small onions. Saute until onions turn transparent and cluster beans turns dark green in color.
- To this, add 2.5 cups of water, toor dal, turmeric powder and mix well. Pressure cook in very low flame for 1 whistle. It takes nearly 10-12 minutes. After the steam is released completely, open the cooker and mash the dal well with a whisk. After the dal turns mushy, add the tamarind extract, sambar powder, salt and hing. Roll boil well till the raw smell leaves. Lastly add the chopped coriander leaves, boil for a minute and switch off the flame
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- Transfer the sambar to a serving bowl and add 2 tsp of ghee. Cover with a lid. Serve with hot rice, poriyal/curry and papad/appalam. Enjoy !
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Note
- Add more sambar powder if you want spicy sambar.
- Sauting cluster beans gives a nice flavor to this sambar.
- You can use French beans/green beans instead of cluster beans.
- You can also add 1 chopped tomato along with onions for variation.
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Delicious cluster beans sambar is ready to serve with rice !
