Making of kothavarangai vathal (Cluster beans fryum)
When i was kid I used to visit grandma's home for annual holidays (our summer camp in which our grandparents or THE BEST teacher and mentor). She used to prepare the flours, vathal, appalam,etc for next year. It will be interesting to watch the making process, help her in making (of course by tasting also:-)), questioning her a lot. The vegetables for making vathal will be in large quantity 20 kg or 25 kg because after all the process the end result will contain around 5 kg because after cooking and drying in sun the size will become very small. This vathal is one which grandma used to make.
The process begins by removing the unwanted vegetables (infected, ripen,etc). In the large vessel wash the vegetable 2 or 3 times in water to remove the dirt and remove the kothavarangai vathal.
I tried making vathal with less than a kg of fresh vegetable so it came around 150 to 200 gms (i think so) of vathal. In a large vessel boil 3 cups of water (u can use less also because after boiling we will discard the water) when it starts boiling add the whole cluster beans. Add little salt for taste.
After 10 to 15 mins check whether the vegetable is cooked well. When you take one cooked cluster beans and pressed between your fingers it should mash. Color will be slightly changed
When the vegetable is cooked filter the water and spread the cooked kothavarankai (cluster beans) in a big clean plate. Dry this for 2 to 3 days. It will turn to dark colour and shrink in the size. If it is fully dried store in a container and use.
For frying this cluster beans heat some soil. When oil is hot bring down the flame and put few dry cluster beans it will fry immediately and turn into brown color. Remove from oil else it will be burnt to black color and will taste bitter.
This is a healthy alternative fries for kids. If you want you can try by adding little chili (but i haven't tried that one :-))
When i was kid I used to visit grandma's home for annual holidays (our summer camp in which our grandparents or THE BEST teacher and mentor). She used to prepare the flours, vathal, appalam,etc for next year. It will be interesting to watch the making process, help her in making (of course by tasting also:-)), questioning her a lot. The vegetables for making vathal will be in large quantity 20 kg or 25 kg because after all the process the end result will contain around 5 kg because after cooking and drying in sun the size will become very small. This vathal is one which grandma used to make.
The process begins by removing the unwanted vegetables (infected, ripen,etc). In the large vessel wash the vegetable 2 or 3 times in water to remove the dirt and remove the kothavarangai vathal.
I tried making vathal with less than a kg of fresh vegetable so it came around 150 to 200 gms (i think so) of vathal. In a large vessel boil 3 cups of water (u can use less also because after boiling we will discard the water) when it starts boiling add the whole cluster beans. Add little salt for taste.
When the vegetable is cooked filter the water and spread the cooked kothavarankai (cluster beans) in a big clean plate. Dry this for 2 to 3 days. It will turn to dark colour and shrink in the size. If it is fully dried store in a container and use.
For frying this cluster beans heat some soil. When oil is hot bring down the flame and put few dry cluster beans it will fry immediately and turn into brown color. Remove from oil else it will be burnt to black color and will taste bitter.
This is a healthy alternative fries for kids. If you want you can try by adding little chili (but i haven't tried that one :-))
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