Kothavarangai vadai is a great starter for any South Indian meal, and tastes good with hot tea or coffee as well. I learnt this recipe from my mother.
What you need
Cluster beans (kothavarangai) – 200 gm
Toor dal – 200 gm
Masala powder - 1 1/4 tsp
Salt - to taste
Medium onion, finely chopped - 2
Curry leaves, finely chopped – a few
Coriander leaves, finely chopped – a few
Soak dal in water for two hours.
Boil cluster beans in pressure cooker. Squeeze the beans and drain the water. Grind coarsely.
Mix the coarse cluster beans, dal, masala powder, salt, chopped onions, curry leaves and coriander leaves in a bowl.
Take a tablespoon of the batter and shape it into a ball. Flatten it by pressing a little.
Deep-fry both sides until it turns golden brown.
Serve the crisp vadais with any chutney of your choice.
(S. Nithya Lakshmi is a home-maker who loves cooking and fashioning cosmetic jewellery.)