Kothavarangai Poriyal Recipe – South Indian Style Cluster Beans Sabzi
Cluster beans, known as Kothavarangai in Tamil, are a nutrient-rich legume packed with health benefits. Full of folic acid and vitamin K, these beans are a fantastic addition to your diet, particularly during pregnancy. In South Indian cuisine, Kothavarangai Poriyal is a simple, mildly spiced vegetable stir-fry made with a tempering of mustard seeds, curry leaves, and asafoetida, finished off with freshly grated coconut for added texture and flavor. This vegetarian dish pairs beautifully with steamed rice and makes for an ideal lunch or dinner accompaniment.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gawar Phali (Kothavarangai / Cluster beans) | 500 grams, finely chopped |
| Onion | 1, finely chopped |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Dry Red Chilli | 1 |
| Curry leaves | 1 sprig |
| Asafoetida (hing) | A pinch |
| Fresh coconut, grated | 4 tablespoons |
| Green Chilli | 1 |
| Oil | 2 teaspoons |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Instructions
-
Prepare the Cluster Beans
Start by thoroughly washing the Kothavarangai (cluster beans). Discard both ends of the beans, and chop them finely. Set them aside for later use. -
-
Grind the Coconut Mixture
In a mixer grinder, grind the freshly grated coconut along with one green chilli to form a coarse paste. Keep this coconut mixture aside. -
Tempering the Spices
Heat 2 teaspoons of oil in a heavy-bottomed pan over medium flame. Once the oil is hot, add 1 teaspoon of mustard seeds. Let the mustard seeds crackle and splutter, signaling that the tempering is ready. -
Add Aromatics
To the tempering, add a pinch of asafoetida (hing), one dry red chilli, and a sprig of curry leaves. Allow these to splutter and release their flavors for a few seconds. -
Cook the Onion
Next, add the finely chopped onion to the pan. Sautรฉ the onion until it becomes soft and translucent, about 2-3 minutes. -
Add Cluster Beans and Season
Add the chopped Kothavarangai (cluster beans) to the pan. Sprinkle in some salt to taste, and sautรฉ for a minute or so to mix everything well. -
Simmer the Beans
Pour in half a cup of water to help cook the cluster beans. Cover the pan with a lid and allow the beans to cook for around 10 minutes, stirring occasionally. -
Dry Out the Beans
Once the beans have softened, increase the heat to help dry out any excess moisture. Stir the mixture well to prevent burning and ensure even cooking. -
Add the Coconut Mixture
Once the moisture has evaporated, add the coarse coconut and green chilli paste to the pan. Mix thoroughly to coat the beans with the coconut mixture. Cook for an additional 1-2 minutes. -
Serve
Turn off the heat and your Kothavarangai Poriyal is ready to serve. Enjoy it as a side dish with steamed rice, mixed vegetable sambar, jeera milagu rasam, and elai vadam for a traditional South Indian feast.
Tips:
- For Extra Flavor: You can add a dash of grated ginger or garlic to the tempering for an added depth of flavor.
- For Spice Lovers: Adjust the number of green chillies to your liking for a spicier dish.
- Storage: This dish can be stored in an airtight container in the refrigerator for up to 2 days.
Kothavarangai Poriyal is a healthy and simple South Indian vegetable stir-fry thatโs perfect for a nutritious meal. The combination of mild spices and the fresh coconut gives it a lovely flavor profile, making it a beloved addition to many traditional South Indian meals.
