KOTHAVARANGAI/CLUSTER BEANS

    Kothavarangai or the Cluster Beans is an annual legume. Young, fresh cluster beans have got a narrow, slender, long body together with tiny pods with a slightly bitter taste. It is a popular vegetable widely used in Indian Cuisine. The tender vegetable is used in cooking whereas the mature pods (seeds) are collected to be dried, then powdered to flour which is colloquially called Guar Gum. Guar Gum is commercially used as a thickening agent in industrial food preparations like ice creams, bakery products, as a stabilizer in cheese, cold meat processing etc.

    Cluster Beans are widely used in Indian cooking. It is called as Kothavarangai in Tamil, Kothavarakka in Malayalam, Goruchikkudu Kaya in Telugu, Gori Kayi in Kannada, Guar ki Phalli in Hindi, Govari in Marathi & Govar in Gujarati. Cluster Beans/Kothavarangai can be used in curries, stir-fries or sometimes dried and used as Vathal/Kondattams. This vegetable can also be cooked as Kootu along with Dhal and is one vegetable commonly used while preparing Paruppu Usuli. It is also one vegetable added while cooking Avial. It is also used while making Sambar.    

   Kothavarangai or the Cluster Beans contains a wide variety of Nutrients, Vitamins & Minerals with high levels of dietary Fiber & Protein. It is rich in Minerals like Calcium & Phosphorus. This vegetable is loaded with health benefits and also aids in weight loss as it is low in calories.

• Aids in Weight Loss 
• Improves & Strengthens the bones & hair.
• Good for a healthy Heart
• Helps to reduce Blood Cholesterol
• Improves Digestion
• Relieves Constipation
• Strengthens the Immune System
• Relieves Osteoarthritis
• Helps to reduce the risk of Diabetics   

    Cluster Beans/Kothavarangai Poriyal is a simple Tamilnadu Style stir fry prepared with finely chopped Cluster Beans usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Poriyal is one common side dish in a daily lunch menu and also one of the side dishes served in a Virundhu/Sadhya. It can also be cooked in a Kerala Style by using Coconut Oil. Though there is not much of a difference when it comes to Poriyal/Thoran, the Oil used and the usage of Seasonings makes a stir fry unique to the region.

Cuisine - South Indian

 Course - Side Dish

 Spice Level - Low - Moderate

 Difficulty - Easy

 Serves - 4

 Author - SM

 Preparation Time - 5 -10 Minutes

 Cooking Time - 5 - 7 Minutes

HOW TO MAKE KOTHAVARANGAI/CLUSTER BEANS PORIYAL

KOTHAVARANGAI/CLUSTER BEANS PORIYAL

INGREDIENTS:

Cluster Beans/Kothavarangai - 2 Cups

Shallots - 4-5 Nos.

Garlic - 1-2 Cloves

Green Chillies - 2 Nos.

Coconut - 2-3 Tbspn

Salt - To Taste

Sugar - a Pinch

For Tempering:

Mustard Seeds - 1 Tspn

Bengal Gram/Urad Dhal - 1 Tspn(Optional)

Curry Leaves - 1 Sprig

Vegetable Oil - 1 Tbspn.

METHOD:

• Clean, wash & cut the ends of the Cluster Beans/Kothavarangai.
• Chop the Cluster Beans/Kothavarangai finely and keep it aside.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add chopped Cluster Beans/Kothavarangai along with a dash of salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in the grated coconut and mix well.
• Cook for a while on a low flame.
• Cluster Beans/Kothavarangai Poriyal can be served along with Rice & Curry or as one of the side dishes in a Virundhu/Sadhya.

KOTHAVARANGAI/CLUSTER BEANS PORIYAL

NOTES:

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Virundhu/Sadhya.
• Adding Garlic is optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 
• Adding grated coconut is optional.

Ginger Garlic Chilli Sauce

Ginger Garlic Chilli Sauce Recipe: The Perfect Chicken Rice Companion

Ginger Garlic Chilli Sauce is the quintessential condiment served alongside the beloved Hainanese Chicken Rice. But its versatility extends beyond just chicken rice—this easy-to-make sauce pairs wonderfully with fried or steamed chicken, fish, and meat. With a delightful mix of tangy, spicy, sour, and mildly salty flavours, this sauce is a true taste enhancer that teases and tantalizes your taste buds. It adds that perfect, fiery kick to elevate even the simplest home-cooked meals into a gourmet hawker-style experience.

Savour the Richness of Malaysian Kopi C

How to Make Traditional Malaysian Coffee - Kopi

Celebrate International Coffee Day with Malaysian Kopi

    Waking up to International Coffee Day inspired me to finally write about Malaysian Kopi and the unique experience of Kopitiams. If you haven't visited Malaysia yet, you're missing out on incredible food and unforgettable coffee experiences. While travel might be off the cards for now(I'm writing this during the peak time of COVID-19), you can still enjoy the rich flavours of Malaysian Kopi right at home. Let's dive into the world of traditional Malaysian coffee and learn how to make it yourself!

Authentic Malaysian Kuih Sago Rose Recipe

Kuih Sago Rose - Traditional Malaysian Rose-Flavoured Sago Cake Recipe

    Kuih, a classic traditional Malaysian dessert, is a bite-sized sweet snack, usually enjoyed as a tea-time treat or breakfast dessert. Locally called "Kuih Muih," these delicacies are popular in Malaysia, Singapore, Indonesia, and Brunei. In Singapore, it's known as 'Kueh,' and in Indonesia, 'Kue.' Given my acquaintance of the dessert with Malaysian roots, I prefer to spell it 'Kuih.' Similar versions can also be found in Thailand, Myanmar, and Vietnam. Traditional Malaysian Kuihs perfectly showcase the region's culture and tradition, with Nyonya Kuihs holding a special place in Malaysian cuisine.

The Allure of Kuih Sago Rose:

    Among the myriad of delightful Kuihs, Kuih Sago Rose stands out as my all-time favourite. This soft and chewy, mildly sweet dessert made with tapioca pearls (sago) and flavoured with rose essence, captured my heart at first bite. The fragrance of rose is what makes this Kuih truly irresistible. During the festive season of Raya (Eid), numerous stalls at the evening markets, known as Pasar Malam, sell a variety of Malaysian Kuihs, snacks, and foods. It's a tradition to explore these stalls for Kuihs, although this year was different due to the pandemic.

Making Kuih at Home:

    While remembering the names of various Kuihs can be challenging, the process of making them at home is both rewarding and enjoyable. My first attempt at making Kuih Sago Rose was a success, and my daughter has since become an expert in making Onde-Onde and even tried her hand at Apam Balik. These Malaysian Kuihs are simple yet require precision and care to perfect. Their mild sweetness and unique textures are what make them so special.

    Kuih Sago Rose, a beloved dessert in Malaysia and Singapore, is made from tiny tapioca pearls (sago), flavoured with rose, and coated with shredded coconut. This soft and chewy Kuih has a jelly-like consistency and is perfect for breakfast, tea-time, or parties. Its bright pink colour, wonderful rose fragrance, and mild sweetness make Kuih Sago Rose a delightful indulgence.

Explore Authentic Recipes from Malaysian Cuisine here...

How to Make Kuih Sago Rose - Rose-Flavoured Sago Cake Recipe

Authentic Malaysian Kuih Sago Rose Recipe

Ingredients:

For the Coconut Coating:

For Kuih Sago Rose:

Method:

For the Coconut Coating:

• Mix grated coconut with a pinch of salt in a bowl.
• Fill a steamer with water and bring to a boil.
• Place the bowl of coconut in the steamer, add cut pandan leaves on top.
• Steam cook for 10–15 minutes, then remove from steamer and set aside.

For Kuih Sago Rose:

• Clean tapioca pearls/sago thoroughly and soak in water for 30 minutes.
• Drain and place in a steamer-safe bowl.
• Add rose essence, pink food colouring, and sugar to the tapioca pearls, mix well.
• Steam in a steamer filled with boiling water, along with tied pandan leaves, for 25–30 minutes.
• Remove from steamer, allow it to cool slightly, then cut into small rectangular or diamond-shaped pieces.
• Coat the Kuih Sago Rose with steamed coconut.
• Serve as a tea-time snack or dessert, also suitable for breakfast.

Authentic Malaysian Kuih Sago Rose Recipe

Notes:

• Substitute rose essence with rose water or rose syrup.
• For natural flavour, use fresh rose petal extract and beetroot extract for colouring.
• Use pandan extract or essence instead of fresh pandan leaves.
• Fresh, frozen, or desiccated coconut can be used.
• Steaming coconut is optional but recommended for longer storage.
• Adding a pinch of salt to coconut enhances the flavour of Kuih Sago Rose.

Tips and Variations for Kuih Sago Rose:

• Butterfly Pea Flower Colouring: Create a purplish hue by using butterfly pea flower extract instead of rose food colouring. Flavour the kuih with Pandan or Rose Essence.
• Pandan Extract and Green Food Colouring: Infuse tapioca pearls with pandan extract for a vibrant green variant with a Pandanus flavour. Optionally add green food colouring for a vibrant green colour.
• Pandan-Flavoured Kuih Sago Rose: Skip rose essence and flavour with pandan extract alone for a fragrant alternative.
• Coconut Milk Infusion: Substitute water with coconut milk during cooking for a creamy texture and subtle coconut flavour.

RAVA APPAM - INSTANT SEMOLINA APPAM

    Well, this recipe is a quick fix - an instant Appam recipe which needs no soaking, no fermentation and it will be ready within 15 minutes. Appam is a traditional South Indian lacy pancake prepared with Raw Rice and Coconut. And it needs to be fermented for at least 8-10 hours/overnight. But this Rava Appam is a simple recipe prepared with White Semolina, few spoons of All-Purpose Flour, Instant Yeast and a bit of Salt & Sugar. Add everything into the blender jar and grind it into a smooth paste adding LUKE WARM WATER little at a time. Luke Warm Water helps to activate the yeast and also facilitates fermentation process.

CHETTINAD MUTTON KUZHAMBU

    Chettinad Cuisine is one of the popular regional Cuisines of South India. They have a skill of converting every meal into an elaborate venture, with varied dishes in both Vegetarian and Non-vegetarian. The traditional dishes of Chettinad Cuisine leave an indelible mark and takes a special place of its own in Indian Cuisine. Non-vegetarian dishes like Chettinad Chicken/Mutton prepared as Varuvals or Curries and dishes like Mutton Kola Urundai, Chettinad Fish Curry, Crab Masala, Kozhi/Chicken Rasam, Sura Puttu  have found a special place in the mind of food lovers around the world. Such is the speciality of Chettinad Cuisine. 

    Chettinad Mutton Kuzhambu is one of the popular Curries from Chettinad Cuisine. A universally acclaimed dish around the world for its cornucopia of flavours unique to Chettinad Cuisine. Chettinad Cuisine is incomplete without a Mutton Curry/Aattukari Kuzhambu. The usage of Spices like Stone Flower(Kalpasi), Star Anise & Kapok Buds(Marathi Moggu) gives a unique flavour & taste to this Curry. We can find quite many versions of Chettinad Curries, but these spices are few ingredients commonly used in most of the Curries.

     Chettinad Cuisine is distinctly aromatic, spicy and has sensible usage of unique spices. The best part is the perfect blend of spices in perfect proportions. It has a lot of flavours going on, so finding the perfect blend of spices is the key. What adds character to most of the signature Chettinad dishes is that it uses freshly ground (and sometimes fried) spices. Traditionally the spices were ground using a Mortar & a Pestle. Still, many households follow the tradition.

    This Chettinad Mutton Kuzhambu is a version cooked in a Pressure Cooker which yields soft & succulent meat pieces. This recipe is the same as Chettinad Chicken Curry, but we have to use a bit more spices when cooking the same recipe with Mutton/Lamb. Also, the best part of this Curry is it uses freshly ground spices & when the spices are fried in oil, it gives an extraordinary aroma and flavour to the Curry. It will not be an exaggeration if I say that the smell of the dish was emanating in my kitchen for a long time. 

For a detailed GLOSSARY OF SPICES, Click here...

Cuisine - Chettinad (Tamilnadu, South India)
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45  Minutes

For more Recipes from CHETTINAD CUISINE, Click here...
    

HOW TO COOK CHETTINAD MUTTON KUZHAMBU

CHETTINAD MUTTON KUZHAMBU

INGREDIENTS:

For Chettinad Spice Powder:

 Coriander Seeds - 2 Tspn

 Dry Red Chillies - 4-5 Nos.

 Curry Leaves - 1 Sprig 

 Bay Leaf - 3 Leaves(small)

 Star Anise - 1 Petal 

 Stone Flower(Kalpasi) - 3 Small Pieces
 Kapok Buds (Marathi Moggu) - 1 Small Bud

 Cinnamon(1" piece) - 1 No.

 Clove - 2-3 Nos.

 Cardamom - 2-3 Pods

 Cumin Seeds - 1 Tspn

 Fennel - 1/2 Tspn

 Peppercorns - 1 Tspn

To Roast & Grind:

Grated Coconut - 1 Cup 

For Chettinad Mutton Kuzhambu:

Mutton - 1/2 Kg

Oil - 3 Tbspn

Ginger Garlic Paste - 2 Tbspn

Onions - 2 Nos.

Tomatoes - 2 Nos.

Turmeric Powder - 1/2 Tspn

Red Chilli Powder - 1 Tspn

Curd - 1 Cup

Curry Leaves - 2 Sprigs 

Salt - To Taste

For Garnishing:

Coriander Leaves - few

METHOD:

For Chettinad Spice Powder:

• Dry roast all the ingredients mentioned under 'For Chettinad Spice Powder' on a very low flame until aromatic.
• First, add Coriander Seeds and dry roast it for a while, then add Dry Red Chillies and roast it until the Chillies fluff up.
• Follow by adding the spices in the order I have mentioned one by one and roast them.
• Care should be taken not to burn the ingredients which will spoil the taste of this Chettinad Mutton Kuzhambu.
• Remove the pan from the stove and allow it to cool down.
• Grind it into a fine powder and leave it aside.

To Roast & Grind:

• In a separate pan, dry roast the grated coconut on a very low flame until it turns into light golden yellow.
• Remove the pan from the stove and allow it to cool down.
• Grind the roasted Coconuts into a fine paste adding little water at a time.

For Chettinad Mutton Kuzhambu:

• Clean, Cut & wash Mutton into small-sized pieces.
• Allow the Mutton pieces to drain in a colander.
• Meanwhile, heat oil in a Pressure Cooker, let the flame be at medium-low.
• Add the Mutton pieces and sear it on a low flame until the colour changes & all the water is absorbed. 
• Now add the ground 'Masala Powder' to the oil and fry it.
• Fry it on a very low flame until it turns fragrant.
• Add Ginger Garlic Paste and saute it until aromatic.
• Add finely chopped Onions and saute until onions turn translucent.
• Then add finely chopped Tomatoes and cook until it turns soft & cooked.
• Add Turmeric Powder & Red Chilli Powder and fry for a while on a very low flame until the oil separates from the mix.
• Now pour in 1 Cup of Curd/Yogurt along with a dash of salt and mix well.
• Add enough water, cover the Pressure Cooker and place the Vent Cap.
• Cook on a high flame for 2-3 whistles, lower the flame and cook for another 3-4whistle.
• Now switch off the flame and wait until the pressure releases.
• Open the lid of the pressure cooker.
• Add finely ground Coconut Paste & 2 sprigs of Curry Leaves, cover the pressure cooker and again cook for another 2-3 Whistle on a high flame.
• Switch off the flame.
• Garnish Chettinad Mutton Kuzhambu with Coriander Leaves.
• Serve Chettinad Mutton Kuzhambu hot.
• This Curry goes well with Dosa, Idli, Kal Dosai, Uthappam, Vellayappam/Appam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
• Chettinad Mutton Curry can be paired with Biriyani & Pulao, Ghee Rice, Vegetable Brinji Rice etc.,
  

 

CHETTINAD MUTTON KUZHAMBU

NOTES:

• I have cooked this recipe in a Pressure Cooker.
• Can cook in your preferred method. 
• Adjust the cooking time to suit the meat you are using.
• The Mutton/lamb Meat I get here locally takes a lot of time to cook even in a Pressure Cooker.
• I have added Raw Papaya while cooking the Mutton, which eases the cooking process.
• Can also add Vinegar/Lime Juice/Baking Soda for the purpose. 
• This Chettinad Mutton Kuzhambu is a spicy Curry.
• Adjust the spices to suit your spice level.
• Can also substitute Coriander Seeds with Coriander Powder & Dry Red Chillies with Red Chilli Powder.
• If doing so, add Coriander Powder & Red Chilli Powder finally while dry roasting the ingredients.
• Fry them on a low flame.
• Care should be taken not to burn the spices which will totally spoil the taste of this Chettinad Mutton Kuzhambu.
• Mutton Kuzhambu needs a few extra spices when compared to Chicken Kuzhambu. 
• The same recipe can be prepared with Chicken too. For Chettinad Chicken Kuzhambu, Click here...

SHOP RELATED PRODUCTS:

ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

   Challas/Sarlas is a quick fix pickled Onion somewhere brought into Kerala by western settlers. A quick and easy version of pickled Onions. It has come to be known as "Kerala's very own Onion Salad". This Onion Challas are served with most of the fried items in Kerala like Fish Fry, Cutlets, Beef, Chicken Fry etc., And it is also served along with Kerala Biriyani, Nei Choru/Ghee Rice,  Malabar Parotta, Chapati etc., Onion Challas/Sarlas is tangy, a bit sweet, and crunchy all at the same time. The combination of Onions & the acids makes for a more refreshing, complex flavour. They are delicious and what I love the most is the beautiful pink colour of this Onion Challas.

    I came across with this recipe while I was searching for Kerala Style Biriyanis. Though I have tasted it, have never given a second thought about it or tried making it at home. Now, when I am making Thalassery Biriyani Onion Challas has become a default side dish along with Curd Onion Raitha. Onion Challas/Sarlas has a beautiful Pink colour which is quite unlikely to Onions. I was wondering how you can come up with this bright Pink Colour. But later I realized that it was the reaction between the Onion pigments & Vinegar which gave Onions a bright Pink colour. Even my husband was asking how I got this bright Pink Colour in this Salad.

    Onion Challas/Sarlas is incredibly simple to make. All you need is thinly sliced onions, an acid, a dash of Salt and a pinch of Sugar. It only takes about 5-10 Minutes to the maximum to get this Challas ready. Red Onions is the show maker here, but you can easily substitute it with white or yellow onions, although the colour you get from using Red Onion is stunning. Something happens as red onions sit in the brine — they become bright and pink.

For more SALADS & RAITHAS, Click here...

HOW TO MAKE ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

INGREDIENTS:

Red Onions - 1 Cup

Green Chillies - 1 No. (Optional)

Salt - To Taste

Vinegar - 1 Tbspn

Water - 2 Tspns

Sugar - a Pinch(Optional)

METHOD:

• Peel, clean & wash the Onions.
• Cut it into thin slices.
• Place the sliced Onions in a bowl.
• Sprinkle it with a dash of Salt along with 2 Teaspoons of Water.
• Pour in the Vinegar and mix well. 
• Now you have to mix the Onions. The best way is to use your hands.
• Rub it well with your finger until each slice of Onion is well separated and mixed well with Salt & Vinegar. 
• Leave this aside for about 5-7 Minutes. 
• Once soaked, Onions would have oozed out some water from it.
• Gently squeeze out the Onions and discard the water.
• Now add thinly sliced Green Chillies.
• Adjust the amount of Salt and add a pinch of Sugar.
• Onion Challas/Sarlas is ready to be served.
• Serve Onion Challas along with Fish Fry, Cutlets, Beef, Chicken Fry etc., 
• It can also be served along with Kerala Biriyani, Nei Choru/Ghee Rice,  Malabar Parotta, Chapati etc.,

NOTES:

• Red Onions play a major role in turning the Salad into bright Pink Colour. But it can be substituted with White/Yellow Onions too.
• I have used White Rice Wine Vinegar in this recipe.
• If you like it to be a bit spicy then go ahead by adding Green Chillies. But it is truly optional.
• Make sure not to add too much salt while mixing up the Onions with Vinegar, which can make this Salad Salty. 
• Gently squeeze out the Onions once soaked and discard the water.