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Main Course

Kothamarakka Kondaattam | Cluster Beans Kondaattam

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

250 g Kotthamarakka (Cluster Beans
1-2 tsp Red chilli powder
1 tsp Turmeric powder
Salt, to taste
Coconut/Refined Oil As required to fry the Kondaattam

Preparation

Step 1
Clean and cut the Kothamarakka (Cluster Beans) into medium sized and set aside.
Step 2
Get about 1-2 cups of normal water in a cooking vessel. Add red chilli powder, turmeric powder and required quantity of salt and stir it well.
Step 3
Change the Kothamarakka pieces into this water and stir it well.
Step 4
Cover the cooking vessel with a plate and cook the Kothamarakka pieces properly in medium flame.
Step 5
After about 15 minutes, remove the plate, stir the mix further and allow to dry the water in low flame.
Step 6
After drying the water, change the cooked/boiled Kotthamarakka pieces into a clean cloth/sheet and dry it further in sunshine (it may take 2 - 3 days to get the pieces dried properly).
Step 7
After the Kothamarakka pieces are dried well and properly, store the kondaattams in an air tight container. Kothamarakka Kondaattam is ready.
Step 8
Whenever it is required, Heat the oil in a cheenachatti/frying pan, take required quantity of Kondaattam and fry them in the hot oil.
Step 9
When the Kondaattam is fried properly, take them out from the cheenachatti/frying pan and serve the hot Kondaattams as side dish for lunch/dinner.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Kothamarakka Kondaattam | Cluster Beans Kondaattam

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

250 g Kotthamarakka (Cluster Beans
1-2 tsp Red chilli powder
1 tsp Turmeric powder
Salt, to taste
Coconut/Refined Oil As required to fry the Kondaattam

Preparation

Step 1
Clean and cut the Kothamarakka (Cluster Beans) into medium sized and set aside.
Step 2
Get about 1-2 cups of normal water in a cooking vessel. Add red chilli powder, turmeric powder and required quantity of salt and stir it well.
Step 3
Change the Kothamarakka pieces into this water and stir it well.
Step 4
Cover the cooking vessel with a plate and cook the Kothamarakka pieces properly in medium flame.
Step 5
After about 15 minutes, remove the plate, stir the mix further and allow to dry the water in low flame.
Step 6
After drying the water, change the cooked/boiled Kotthamarakka pieces into a clean cloth/sheet and dry it further in sunshine (it may take 2 - 3 days to get the pieces dried properly).
Step 7
After the Kothamarakka pieces are dried well and properly, store the kondaattams in an air tight container. Kothamarakka Kondaattam is ready.
Step 8
Whenever it is required, Heat the oil in a cheenachatti/frying pan, take required quantity of Kondaattam and fry them in the hot oil.
Step 9
When the Kondaattam is fried properly, take them out from the cheenachatti/frying pan and serve the hot Kondaattams as side dish for lunch/dinner.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.