To begin making the Kothavarangai Poriyal Recipe, wash and finely chop the cluster beans by discrading the ends and keep aside.

Grind the grated coconut along with green chilli to a course mix using a mixer grinder and keep aside.

Heat oil in a heavy bottomed pan on medium flame, add the mustard seeds and let it crackle.

Add the asafoetida, dry red chilli, curry leaves and let it splutter.

Once it splutters, add the finely chopped onion and saute until it turns translucent.

Add the chopped cluster beans, season with salt and saute for a minute.

Add half a cup of water and let the cluster beans cook with the lid on. This will take around 10 minutes.

Once the cluster beans are cooked well, dry out the beans by increasing the heat.

Add the coconut and green chilli mixture, stir well and switch off the flame.

Serve the Kothavarangai Poriyal Recipe along with Steamed Rice, Mixed Vegetable Sambar, Jeera Milagu Rasam and Elai Vadam for the weekend elaborate lunch for the family.