Cluster beans is known as kothavarangai in tamil and gawaar in Hindi. It is a very common vegetable in my house. This poriyal goes well as an accompaniment with rice. Today we will learn the South Indian (Tamil Brahmin) style of preparing Kothavarangai Poriyal following this easy recipe.
Cut and discard the top and the tail of cluster beans. Chop it into small pieces or 1 cm piece or as per your preferences.
Though I am using the pressure pan, I am not going to pressure cook the beans as it will get over cooked.I have used the pressure pan without the weight. You can follow the same method using a heavy bottomed pan or kadai also
Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chillies, hing and green chillies. Saute until dal turns golden brown.
Then add the chopped cluster beans, turmeric powder, salt needed.
Sprinkle a little water, close the cooker without the weight and cook on low or medium flame.
Open in between, stir and sprinkle more water if needed and cook until soft.
Once the beans are tender and the water has evaporated, add grated coconut, mix well and switch off the flame.
Serve as a side dish for sambar rice or rasam rice or curd rice.
More Cluster Beans recipes
Kothavarangai Puli Kootu
Kothavarangai Paruppu Usili
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!