Sunday, April 20, 2014

Kothavarangai Vathal-Sun Dried Cluster Beans-How to make Vathal

Sun drying vegetables in summer is very common here in India. Sun drying is the oldest method to preserve vegetables. Chillies, lady's finger, bitter gourd, brinjal, cluster beans,sundakkai are some vegetables which are commonly sun dried. They are known as "Vathal" in Tamil. Today we will learn how to sun dry cluster beans or how to make kothavarangai vathal following this easy recipe.

How to make Kothavarangai Vathal-Sun dried vegetable
Sun Dried Vegetable-Kothavarangai vathal

Kothavarangai Vathal-Sun Dried Cluster Beans

Kothavarangai Vathal-Sun Dried Cluster Beans

 Prep Time : 5 mins
 Cook Time : 5 mins 
 Recipe CategorySide Dish
 Recipe CuisineSouth Indian

   Ingredients needed

   Cluster beans-Kothavarangai-Guar-1/2 kg
   Salt needed
   Buttermilk-1/4 cup
   Chilli powder-1/2 tsp (optional)


Select fresh and a little matured cluster beans for making vathal. Do not buy tender ones.

Wash cluster beans (guar beans in Hindi) well.

Bring water to boil in a pan, add salt needed. When water starts boiling, add the cluster beans and cook on medium flame for 4 minutes. Switch off and let it remain in the water for another 6-7 minutes.You just have to blanch the cluster beans. Do not over cook.

After 6-7 minutes, drain the water completely and spread the cluster beans on a plate to cool. Leave it over night. Cover it with a thin cloth.

The next day- Take 1/4 cup of buttermilk, add a little chilli powder to it and mix well. Add the buttermilk mixture to  the cluster beans, mix well and dry it in the sun the whole day.

In case, if there is excess buttermilk, take the cluster beans from the buttermilk and dry buttermilk and the vegetables separately. In the evening, put the cluster beans back into the buttermilk. Dry it in the same manner for 3-4 days or until it is completely dehydrated. Store it in an air tight container. 

Heat oil in a kadai, fry needed dried cluster beans and remove it on a paper towel to drain excess oil. Crunchy and delicious kothavarangai vathal can be served as a side dish for curd rice, sambar sadam, Keppai koozh or kambu koozh (coming soon) or can be had as such as a snack. You can also make vathal kuzhambu with sun dried vegetables

Kothavarangai Vathal
Fried Kothavarangai Vathal 
Check out my  tomato pickle using sun dried tomatoes. You can just mix the pickle with hot steamed rice, drizzle a tsp of ghee/sesame seed oil and have it. It tastes heavenly. You can also have it as a side dish for idli, dosa or curd rice or chapati.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!


  1. Hi, nice to check on your post after a long time, vathal reminds me of my childhood when my mother used to prepare all the vathals and vadams during summer, looks very yummy.


Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.