Kothavarangai Poriyal-Cluster Beans Curry (South Indian Recipe)

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

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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