Halwai October 29, 2018


• 1/2 cup – Toor Dal
• 1/4 kg – Cluster beans (Kothavarangaai)
• 1/2 cup – Coconut Milk
• 1 tsp – Rice flour
• 1/4 tsp – Turmeric
• 1/2 tsp – sambar powder
• Salt to taste
• Ingredients for Grinding:
• 2 tsp – oil
• 1 tbsp – Urad Dal
• 2 – Red Chillies
• 1/2 tsp – pepper
• Ingredients for Seasoning:
• 1 tsp – oil
• 1 tsp – Mustard Seeds
• 1 tsp – split Urad Dal
• Curry leaves


  1. Pressure cook the toor dal and smash it and keep it aside.
  2. Wash and finely chop the cluster beans and keep it aside.
  3. Mix the coconut milk and rice flour and mix well.
  4. Heat oil in a pan, add the grinding ingredients till the urad dal turns golden brown colour and take it in a mixer and grind it to a nice paste.
  5. Heat oil in a pan, add mustard seeds, when the mustard seeds starts to sputter, add split urad dal and fry till it turns golden brown colour and take it aside.
  6. Add the chopped cluster beans and fry in oil for a minute.
  7. Add water to soak the cluster beans and add sambar powder, salt and turmeric powder and mix well and cook till the cluster beans turn soft.
  8. Add smashed dal and mix well and allow it to boil for 5 minutes.
  9. Add the ground paste and mix well and keep in flame high for 2 minutes.
  10. Add coconut milk and mix well.
  11. Keep Kothavarangai (Cluster Beans) Thengaipaal Poricha Kuzhambu in flame for 2 minutes and remove from flame and add the seasoned ingredients and mix well.
  12. The Kothavarangai(Cluster Beans) Thengaipaal Poricha Kuzhambu is ready to serve with any fried curry or thayir pachadi.
  13. Recipe courtesy: Subbu’s Kitchen.

Recipe courtesy of Subbalakshmi Ranganathan