Cluster beans is known as Kothavarangai in Tamil and Gawaar in Hindi. It looks like normal beans but thinner in size. It is a rich source of protein and fiber. Out of this Kothavarangai we can make a variety of dishes like poriyal, usili, kootu and sambar. Here I am brining easy and simple poriyal recipe which is a popular dish in Tamil Nadu. This poriyal is easy to make and goes well with sambar and curd rice. Adding grated coconut to the dish gives a special taste and trust me you too will love it...
INGREDIENTS:
Cluster beans - 250 grams
Red chillies - 2
Turmeric powder - a pinch
Grated coconut - 4 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Asafoetida / hing- a pinch
Curry leaves - few
HOW TO MAKE:
Wash cluster beans and cut tip and tail. Chop into small pieces or as per your choice.
Heat oil in a kadai splutter mustard seeds add cumin seeds and red chillies. Add chopped cluster beans, turmeric powder, hing and salt. Add 1/4 cup of water and allow to cook. Stir in between and sprinkle water if needed.
Cook till it get soft.
Once the beans are tender and the water has evaportated add grated coconut, mix well and switch off the flame.
Kothavarangai poriyal is ready to serve. Serve with Sambar, rasam & Curd rice.
TIPS:
Do not add more water.
Add green chillies for more spicy as well for the flavour. I do not prefer green chillies coz of the same color and the kids may find difficult to find.
Cook in medium flame.
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