This was the first dish that was finalized for the Journey Through The Cuisines . Not only was the dish finalized, I had it ready in my drafts!!
My blogging Marathon friends have nicknamed my drafts as the ‘magic folder’! Most of the times when I am cooking something new, I click pictures and save it in my drafts.Though I cook, click and upload pics in the drafts, most of the dishes just stays there until I find a suitable theme to post them.Likewise for this one which was in hibernation for almost a year.For most of the monthly blogging marathon themes, I will have at least a couple of dishes ready in the drafts!So they always joke about me and the magic folder!
Anyways,Govandhanakaye is cluster beans and it is also known as kothavarangai[Tamil] , Guar, Gawar,Gavar etc in other languages.
Mom remembers her mom and aunts making this sun dried cluster beans during summer and when this vegetable was available in abundance.They use to make this, store and use it for several months! I usually make this with a couple of kilos of cluster beans and we finish it off quickly as the kids love to eat it as a side dish with meals and also as such as snacks!
Though deep fried,this one is an iron rich dish.My SIL was advised to eat more of this during her pregnancy.I was a newly wed at that time and she used to fry a huge batch and both of us used to much on this during tea time!
This is very simple to make and need no special care/ attention. Just half an hour of your time and you will be rewarded with this goodness.Very less effort is required from out part. It is the sun who needs to be at his maximum glory to get this done.
I used:
Govardhanakaye / Cluster beans – 1kilogram
Uppu / Salt – to taste
Arisina Pudi / Turmeric powder – 1/4 teaspoon
Wash the cluster beans .Drain and keep aside. Heat water in a pressure cooker and add salt, turmeric powder. Put in the cluster beans. The water level should be just an inch above the vegetables.Pressure cook it for 1 whistle / 5 minutes.
Heat oil in a pan and gently drop a handful of the dried cluster beans.It will swell up and the color will change as seen in the pic below. Drain and serve.
This sun dried cluster beans makes a tasty addition to the meal.
Note:
- Do not cook the cluster beans for too long. It will turn too soft and won’t taste good when fried.
- If you don’t want to pressure cook it, drop it into a pot of boiling water , loosely cover it with a lid and let it simmer for 10 minutes. Keep checking once in a while so that you do not over cook it. It has to be half cooked.
- Make sure the cluster beans are fully dry. To check, snap an cluster bean.If it breaks into two immediately, it is ready. Else dry of another day.
- If the cluster beans have some moisture, fungus growth appears and the whole batch will get wasted.
- Spread the cluster beans on a large sheet and see to that they don’t stick together. This ensures quick drying.
- If dried and stored properly, the dried cluster beans stays well for a year.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
This post also goes to the A-Z Challenge
Love this sandige. we also add it to menthi huli. Yummm
Those beans look very crunchy and delicious PJ. I make different curries out of them but never heard of this. Going to try it next time:)
I like the Kannada name of cluster beans.. 🙂 This looks like a healthy munching food. Bookmarked
Rice porridge and this sundried fried cluster beans is quite enough for me to finish my brunch happily, i brought some sundried cluster beans from India, love it.
We call sundried veggies as orugulu in Telugu and I bet this sundried cluster beans when fried are real tasty. PJ, I really had no idea that cluster beans are also called as govardhanekayi.
This is a favorite for my husband. Magic folder in action 🙂
This is one that f the most fav vathal. So little work but absolutely delicious…
wow PJ ! You made these at home. I sometimes buy these from the stores, but definitely the home made version is excellent.
We call this veggie as Gorikaayi . Govardhanakaayi is defintiely a new name :)))
I parboil the veggies than pressure cook to make these sundried vathal.. Need to make a batch soon now :))
You opened your magic folder for this one. What a lovely recipe. i have never learned a proper way to make vathal and this appears doable.
I have always fried ready made sundried cluster beans. Never thought it would be so easy to make it at home. Thanks for sharing 🙂
That's too much PJ, imagine having the dishes ready in your magic folder..:)..I love these and my MIL makes this..
Never heard of sundried beans.Must have tasted different after sun drying.
Wow, so finally comes a post out of your magic folder PJ 🙂
Very interesting dish using cluster beans. I've never heard of these before. They sure look like they are going to make a delicious snack.
Mom used to make this every year,your post reminded her vathals and vadams.During my recent trip got the last batch of her hand made kotharavathal..love to have it with Sambar rice..
Wow! I have tasted these at a friend's place. Love these.
Thats an interesting one PJ. 🙂 Wish I could have a folder like you.. 😉 😉
Nice name PJ in Telugu it is goruchikkudu kaya. they looks so crisp and perfect with dal and rice..
you are so lucky to be able to do this in sunlight – unfortunately with apartment living not an option 🙁
My grandma used to this ph, but she soaks them in buttermilk for a day and then dries it in the sun!! We too love these crispy delights!
Crunchyand delicious beans…wood be a good accompaniment for mixed rice
My mother used to make this. Now after seeing your post am tempted to try this too. Looks very nice PJ