Indian cuisine reflects more than 6000-year-old history where communities & culture lead to distinct flavours & regional cuisine. The beginning of agriculture during Harrapan period and the onset of trade in Mesopotamian, began the evolution of Indian cuisine. The Vedic period witnessed the emergence of fruits, vegetables, grains, spices, milk products, and honey as a part of regular diets. Ayurveda governed the dietary principles and food was classified into 6 tastes-sweet, sour, salt, bitter, pungent and astringent.
The Tamil cuisine reflects this ayurvedic principles and is definitely beyond filter coffee and idly, Vada & sambar. The Tamil cuisine is shaped by the geography. Sangam literature details the 5 landscapes of ancient Tamil land-Kurunji/ mountainous, Mullai / forest, Marutham / agricultural land, palai / deserted, and neythal / seashore. Cultivation of different varieties of rice was predominant. The Tamil cuisine was majorly dominated by Rice along with pulses, tamarind, and spices. The Maratha influence brought in the sambar which is still a mainstay along with rice.
Foodialogues brings to you a simple South Indian meal combo….Murungai/drumstick sambhar and Kothavaranga/cluster bean/gavar phalli thoran with hot steaming rice. Carbohydrate, protein-rich fare with good concentrations of iron, folic acid, and fibre, this meal is satiating and sumptuous.
KOTHAVARANGAI THORAN / CLUSTER BEANS / KAREMETHU
Ingredients for Kothavarangai Thoran:
- Cluster beans / kothavarangai chopped 1 c
- Grated coconut ¼ c
- Red chilly 2
- Oil 1 tsp
- Curry leaf few
- Mustard seeds 1 tsp
- Bengal gram dal 1 tsp
- Black gram dal 1 tsp
- Salt to taste.
Preparation Method for Kothavarangai Thoran:
- Take a heavy-bottomed pan, add a drop of oil, and sauté the chopped cluster beans for a few seconds before adding a cup of water.
- Add the required salt and cook till soft on low flame open pan.
- This method ensures that the vegetable retains its bright green colour. Drain and set aside.
- Heat the pan again and add oil. Add mustard seeds, when they splutter add the dals and red chilly.
- Add the cooked beans along with curry leaf and coconut and sauté on low flame for 5 minutes. Remove and serve.
Delicious “Kothavarangai Thoran” is ready 🙂
Here’s the Classic South Indian Meal Combo “Drumstick Smabhar and Kothavarangai Thoran with Hot Steaming Rice”
