Kothamara Thoran is a much-loved ‘thoran’ in my household, made from Cluster beans. Follow this recipe to remove any bitter taste that is associated with these beans and prepare a tasty Kothamara Thoran.
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♦Prep time:8min ♦Cook time:12min ♦Yield:4Servings.
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Kothamara Thoran (Cluster beans with Coconut)
Description
The star of the dish is Koṭhamara Payar (or Kothavarangai in Tamil), known in English as Cluster Beans or Guar Beans. These beans have a distinct, slightly bitter taste, which the preparation method expertly minimizes. The flavor is a beautiful balance of subtle bitterness from the beans, sweetness from the fresh coconut, fragrant heat from chilies, and a rich, earthy aroma from curry leaves and coconut oil.
Ingredients:
Instructions
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Rinse, drain and snap off the tips of the cluster beans and strip off strings (if present). Gather 4-5 beans at a time and chop into very small pieces.
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Heat the coconut oil(4Tbsp) in a heavy-based wok or pan. Once hot, add the mustard seeds(1/2tsp) and wait till they have stopped popping.
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If adding chopped coconut bits, add now and fry till lightly golden. If not available, continue with the remaining steps.
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Add the broken dried red chilli (2Nos), followed by the curry leaves.
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Add the chopped onion(1) and green chilli(1) and saute till just softened.
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Add the chopped beans, a little at a time while stirring and frying. Fry about a minute in this manner, adding more oil at this time if you feel the need to.
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Now, reduce the heat to a minimum, cover tightly, allowing some steam to develop. Open and stir every 30 seconds.
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Meanwhile, prepare the grated coconut mixture. Add the grated coconut (3/4 cup), turmeric powder(1/2tsp), curry leaves(a few), crushed shallots(4-5Nos), salt(1/4tsp) to a plate and rub together everything using your hands till well mixed.
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After 2 minutes of cooking, remove lid and add the coconut mixture. Turn up the heat a little bit, and stir-fry well for 30 seconds.
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Now press the mixed-up beans and coconut mixture with the back of your ladle to create a tight mound in the centre of the wok. Add a dash of water over the top, cover again tightly. Reduce the heat and cook for 7 minutes like this.
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Halfway through, open and give it a brisk stir. Create the firmly packed mound once more. Cover and cook again.
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Do not leave the kitchen.. Be careful that the beans to not get scorched on the bottom. After 7 minutes, un-cover and stir briskly once again, adding enough salt at this point.
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Stir till any moisture left evaporates. Kothamara thoran is ready.
Note
- Tips for removing the bitter taste of Kothamara. Remove the strings, add dried red chilli, use sufficient coconut oil and stir fry initially. Cook- slow and low once coconut mixture is added. Cooking slowly is key.
- You can use this method, for cooking kovakka also.
- Key Ingredients: Cluster beans, Onion, Shallot, Coconut, Dried chilli, Green Chilli, Curry leaves, Mustard seeds, Coconut Oil, Salt.
