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.
Kothavarangai Curry-Cluster Beans Stir Fry
Prep Time : 10 mins
Cook Time : 15 mins
Serves: 2
Recipe Category: Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Cluster beans - 200 grams or 2 cups chopped
Red chilli -2
Green chilli -1 slit
Turmeric powder - 1/8 tsp
Grated coconut - 3 tbsp
Salt needed
For the seasoning
Oil - 2 tsp
Mustard seeds -1 tsp
Urad dal -3/4 tsp
Hing/asafoetida - a pinch
Curry leaves - a sprig
Serves: 2
Recipe Category: Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Cluster beans - 200 grams or 2 cups chopped
Red chilli -2
Green chilli -1 slit
Turmeric powder - 1/8 tsp
Grated coconut - 3 tbsp
Salt needed
For the seasoning
Oil - 2 tsp
Mustard seeds -1 tsp
Urad dal -3/4 tsp
Hing/asafoetida - a pinch
Curry leaves - a sprig
Preparation
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.
Method
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
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simple and tasty stir fry
ReplyDeletei like this esp with rasam.. i make it the same way but i just use a pan for cooking.. :)
ReplyDeletei generally do not cook cluster beans apart from usli ! But my husband like this veggies a lot !:) i do the same way :) except my cut is little big !
ReplyDeletemmm... my favorite beans.
ReplyDeleteDelicious and lovely poriyal. very healthy as well.
ReplyDeleteDeepa
i love the combo of this with sambar. i prepare the same way. i have heard many dont love this beans but i love it.
ReplyDeleteDear Padhu,
ReplyDeleteAs usual, I have taken a liking for your recipe this time also. Kothavarangai, used to be our main stay in the village that I hail from in Thanjavur district. My mother was a master chef with these country grown vegetables, as we did not have much access to the so called English vegetable those days which used to come from hill stations only.
I have forwarded your recipe to my children in USA and they have also become your fan now. I cannot but appreciate your culinary skills since these have the Thanjavur flavour and makes me nostalgic.
I like this with curd rice!!
ReplyDeleteNice recipe!
this is one of my fav, looks so tempting.
ReplyDeleteSuper. Awesome... Loved it..
ReplyDeletePadhu akka this is Naveen. your blog was very helpful when i tried to cook on my own. I like cluture beans so much with curd rice. its authentic SI Style. thank you.
ReplyDeleteMy face vegetable now with extra taste..Its goes well with rasam.
ReplyDeleteThanks for the recipe Padhu, the kothavaragana poriyal came out well,
ReplyDeletegood to prepare and very tasty to eat. thanks
ReplyDelete