Kothavarangai Paruppu Usili is my Grandma’s signature side dish to go with rice and is also a very traditional tambram recipe that is most famously known as Iyengar paruppu usili or brahmin usili in my hometown . I love having it with Rasam or vatha kulambu. Its nothing but a cluster bean and lentil curry wherein a dal paste in made, steamed, crumbled and cooked along with kothavarangai (Cluster beans) to make a flavorful, healthy and lip smacking side dish.
Your protein content in a well balanced meal is taken care of, if you make this dish when you had made a humble rasam or a spicy kulambu as the main dish along with rice. Its takes very simple ingredients that are available already in the pantry and consumes very less oil and you can increase or decrease your spice level by adjusting the quantity of red chilies that you use to suit your spice level.
- Do not add water except for ½ to 1 tsp while grinding. The mixture should be thick.
- Many cook the kothavarangai separately and add it to the crumbled dal while cooking. But that is extra work and also leads to loss of nutrients. If you chop it finely, it will get cooked along with the dal itself under 5 minutes.
- You can also a pinch of asafetida while tempering for the dish but avoid it if you are looking for a devout vegan recipe.