CHEENIVARIKKAI / KOTHAVARANGAI PARUPPU USILI (CLUSTER BEANS WITH LENTILS AND COCONUT)

CHEENIVARIKKAI / KOTHAVARANGAI PARUPPU USILI (CLUSTER BEANS WITH LENTILS AND COCONUT)
GAWAR PHALI KI SABJI DAL AUR NARIYAL KE SAATH
The biological name of Cluster beans is Cyamopsis tetragonoloba. It is an annual legume and the source of guar gum. It is also known as Gavar, Gawar Phali, Guwar or Guvar bean.

This is yet another weekend special from my kitchen. The reason it’s cooked over the weekends is simply because the process to cook this dish is quite lengthy and time consuming. But it’s one of my absolute favorites. There are some dishes which amma (my mom) knows; that can make me happy any day and this is one of it.

Now, cluster beans is called Cheenivarikkai at my place. I guess it must be a kerala iyer (Tam brahms from Kerala) name.  I don’t know how many people call it as that. I didn’t know for very long that it is also known as Kothavarangai.

Paruppu usili is made in different houses differently but I absolutely adore my mom’s recipe and follow it to the T.

I even heard that many people use Bengal Gram (Chana dal) to make paruppu usili, but my mom uses Toor Dal (Pigeon Peas).
Apparently many people don’t like Cluster beans and it seems in yesteryears when old people would go for Pilgrimage to Kashi (Explanation below) they would usually give up on Cluster beans.

Kashi Vishwanath temple  - A visit to the temple and a bath in the river Ganges is one of many methods believed to lead one on a path to Moksha (salvation) hence people from all over the nation try to visit the place at least once in their lifetime. There is also a tradition that one should give up at least one desire after a pilgrimage at the temple.

When I asked my Grandma why they would give up on such a lovely vegetable, my grandma would say, because Cluster Beans is usually very gassy and as you age your digestive systems would become weak so it would be best to avoid it.

Thank god we are not in those times and I probably may not have to give up on this lovely vegetable. There are some people who steam the paruppu (Dal), but I don’t, here is the recipe for all of you to enjoy.

Ingredients

For the Kothavarangai Mezhukkuvaratti (Poriyal)
Cheenivarikkai / Kothavarangai (Cluster Beans) – 750 gms chopped
Oil – 2 tsps
Mustard seeds – 1tsp
Udad seeds – 1 tsp
Red Chilly – 1 broken in halves
Turmeric powder – ½ tsp
Asafetida – a pinch
Salt as per taste
Shredded Coconut – 2 tbsps

For the Paruppu Usili
To grind to a coarse paste:
Toor Dal - 1 cup
Dried Red Chillies – 1
Green Chilly – 1
Turmeric powder – ½ tsp
Asafetida – a pinch
Salt as per taste
Mustard seeds – 1tsp
Udad seeds – 1 tsp
 
Method
Rinse & soak 1 cup Toor dal for about 1-2 hours.
Trim the edges and chop cluster beans finely. Rinse it well. In a Kadhai (wok), Add 1 tsp of oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal and the dried chilly broken in half. When the udad dal becomes slightly pink, add the chopped cluster beans, mix well, ½ tsp of Turmeric powder, a pinch of Asafetida, Salt as per taste,  stir and close with lid and cook on low flame till it is cooked. Once it’s cooked, Transfer to a plate.
Drain the Soaked toor dal and grind it coarse in a blender with 1 dried red chilly and 1 green chilly, a pinch of turmeric, a pinch of asafetida and salt as
per taste. Keep aside

In the same Kadhai (wok), Add 1 tsp of oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal, when the udad dal becomes slightly pink, add the  coarsely blended dal mixture. Keep sautéing until the mixture separates and become golden brown. Once that is done, add the cooked cluster beans and mix well. Now, finally, add in the shredded coconut and mix well. Check for salt at this point as well. Incase there is salt you can add some at this point as well. Cook for 2-3 minutes on sim.

The Cheenivarikkai / Kothavarangai Paruppu usili is ready. Enjoy with Rasam and rice.

Variation to the above method
Steam method – After you coarse grind the dal paste. Boil water in an idli pan, spread the coarse mixture on the steamer plate and steam it for 5-7mins, once it cools down, crumble it with your hands and set aside.
Now heat oil in a wok,  Add the mustard seeds and when they begin to crackle, Add udad dal, when the udad dal becomes slightly pink, add the add the dal mixture & sauté till golden brown, then follow as above.

Tips:-

• Ensure that the dal mixture is blended coarse, if it becomes a fine paste then you will not get the perfect texture. To ensure that it doesn’t get ground fine, make sure to drain the water completely.
• If you are using the steaming method then follow as above. Please ensure to spread the mixture and then steam it as it crumbles easily.
• This recipe can be used to make French beans, flat beans (Avarakkai), Long beans, Banana flower (Vazhapoo) etc.