Kothavarangai Poriyal Recipe - South Indian Style Cluster Beans Sabzi
Kothavarangai Poriyal Recipe, a simple South Indian Stir Fry which has Beans cooked with green chillies, coconut and the basic masalas. Perfect to pack in your Lunch Box.
Cluster Beans are known as Kothavarangai in Tamil. Cluster beans have many healthy benefits. It has very high amount of folic acid and vitamin K, making it a super food during pregnancy. Kothavarangai Poriyal Recipe is mildly spiced dish, cooked with a simple tempering and grated coconut.
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.
If you like this recipe, you can also try other Beans Recipes for your everyday Lunch or Dinner:
10 M
15 M
25 M
4 Servings
Ingredients
- 500 grams Gawar Phali (Kothavarangai / Cluster beans) , finely chopped
- 1 Onion , finely chopped
- 1 teaspoon Mustard seeds
- 1 Dry red chilli
- 1 sprig Curry leaves
- Asafoetida (hing) , a pinch
- 4 tablespoons Fresh coconut , grated
- 1 Green Chilli
- 2 teaspoons Cooking oil
- Salt , to taste
How to make Kothavarangai Poriyal Recipe - South Indian Style Cluster Beans Sabzi
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.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
