Kothavarangai poriyal / Cluster beans poriyal recipe
Cluster beans curry / Kothavarangai poriyal recipe for rice
Servings: 2
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.