Learn how to make a simple, authentic cluster beans poriyal recipe — a healthy South Indian cluster beans curry known as Kothavarangai Poriyal in Tamil. It tastes more like hotel style with freshly ground coconut masala.
Cluster beans is one of our family favourite vegetables. We call it as Kothavarangai in Tamil. Some people also call it as Seeni Avarakkai. I usually make Kothavarangai sambar or a simple poriyal recipe in my MIL’s style with cluster beans. I have shared both the recipes in my blog already.
Recently when I was looking for a different cluster beans poriyal recipe, I came across this easy and yummy Kothavarangai poriyal in Hema’s kitchen YouTube channel. I tried it for the first time and loved it a lot. Its more like my mom’s beetroot poriyal. It was so tasty and flavorful. I am sure I will make this style of cluster beans poriyal often in my kitchen. This is definitely a welcome change from my usual Kothavarangai sambar, Poricha kuzhamu and poriyal recipes.Â
Friends, do try this easy and yummy Cluster beans curry / Kothavarangai poriyal for rice and enjoy. It tastes great for sambar rice, kara kuzhambu, rasam rice and curd rice.
Ingredients for Kothavarangai Poriyal
- Cluster beans – 250 gms
- Coconut oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Curry leaves – Few
- Crushed garlic – 5 cloves
- Turmeric powder – 1/4 tsp
- Tamarind – 1 small piece
- Sugar – 1/2 tsp
- Salt & water – as needed
- Coriander leaves – to garnish
To grind
- Grated coconut – 1/4 cup
- Small onion – 5 or Big onion – 1
- Cumin seeds – 1/2 tsp
- Red chilli powder or sambar powder – 1 tsp
Cluster Beans Poriyal Recipe (Step-by-Step pictures)
Wash and chop Cluster beans into 1 inch pieces. Pressure cook adding required water, salt, turmeric powder, sugar and a small piece of tamarind. Pressure cook in low flame for one whistle. Drain the excess water after cooking and keep it aside.
Heat oil in a kadai and splutter mustard seeds, urad dal, curry leaves and crushed garlic pieces.
Grind coconut, small onion, cumin seeds and chilli powder / sambar powder to a coarse paste without adding water.
Add the cooked cluster beans pieces to the kadai and saute for a minute. Add the ground coconut paste and mix gently to coat the cluster beans.
Cook in low flame till the raw smell of coconut paste goes off. Switch off the flame and garnish with coriander leaves.
Serve with sambar, rasam, kara kuzhambu and curd rice. Enjoy.
Kothavarangai poriyal / Cluster beans poriyal recipe
Cluster beans curry / Kothavarangai poriyal recipe for rice
INGREDIENTS
To grind
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- Wash and chop Cluster beans into 1 inch pieces.
- Pressure cook chopped Cluster beans adding required water, salt, tamarind piece, turmeric powder and sugar. Pressure cook in low flame for one whistle.
- Drain the excess cooked water and keep the cooked cluster beans aside.
- Grind coconut, small onion, chilli powder and cumin seeds to a coarse paste without adding water.
- Heat oil in a kadai. Splutter mustard seeds, urad dal, curry leaves and crushed garlic.
- Add the cooked cluster beans and ground coconut paste. Mix well and cook in low flame till raw smell goes off.
- Switch off the flame and garnish with coriander leaves.
Pro tips for Cluster Beans curry
- Adjust the quantity of chilli powder or sambar powder as per your taste.
- Addition of turmeric powder and sugar helps to retain the green color.
- Cluster beans has a mild bitter taste. Tamarind helps to remove it. So do not forget to add tamarind while cooking cluster beans. You can also add lemon juice at the end after switching off the flame instead of tamarind.
Kothavarangai poriyal / Cluster beans poriyal recipe
Ingredients
Main Ingredients
- 250 Cluster beans
- 1 tbsp Coconut oil
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- Curry leaves few
- 5 Crushed garlic
- ¼ tsp Turmeric powder
- 1 Tamarind
- ½ tsp Sugar
- Salt & water as needed
- Coriander leaves to garnish
To grind
- ¼ cup Grated coconut
- 5 Small onion
- ½ tsp Cumin seeds
- 1 tsp Red chilli powder or sambar powder
Instructions
- Wash and chop Cluster beans into 1 inch pieces.
- Pressure cook chopped Cluster beans adding required water, salt, tamarind piece, turmeric powder and sugar. Pressure cook in low flame for one whistle.
- Drain the excess cooked water and keep the cooked cluster beans aside.
- Grind coconut, small onion, chilli powder and cumin seeds to a coarse paste without adding water.
- Heat oil in a kadai. Splutter mustard seeds, urad dal, curry leaves and crushed garlic.
- Add the cooked cluster beans and ground coconut paste. Mix well and cook in low flame till raw smell goes off.
- Switch off the flame and garnish with coriander leaves.
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Try this easy, healthy Cluster beans curry / Kothavarangai poriyal recipe. You will love it.
