Trim both the end of the cluster beans or kothavarangai, wash and chop cluster beans finely. Add turmeric powder, salt and steam cook. Pressure cooker can be used for steaming (without weight). Keep it aside.
Soak tur dal and channa dal together for 1-2 hours. Drain the water completely and grind it (without adding water) coarsely with green chillies, red chillies and salt.
Grease idly mould and steam cook the ground dal. Picture below shows the steamed dal.
Now heat oil in a kadai, add mustard seeds, when it splutters, add hing and curry leaves.
Cook for a further 2-3 minutes. Garnish with coriander leaves and serve as a side dish for rice. Usually I make mor kuzhambu or jeera rasam when I prepare Kothavarangai Paruppu Usili.
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