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A simple and healthy South Indian stir-fry made with tender cluster beans, aromatic spices, and fresh coconut. This classic side dish comes together quickly and pairs perfectly with rice and sambar.
For 4 servings
Prep the Beans: Wash the kothavarangai (cluster beans) thoroughly under running water. Trim both ends and chop them into uniform ½ to ¾-inch pieces.
Cook the Beans: Place the chopped beans in a pan or pot. Add ½ cup of water, turmeric powder, and salt. Stir to combine. Cover and cook over medium heat for 8-10 minutes until the beans are tender-crisp. Be careful not to overcook them. If any water remains, drain it completely and set the cooked beans aside.
Prepare the Tempering (Tadka): Heat coconut oil in a kadai or wide pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Immediately add the urad dal and sauté until it turns golden brown, about 30-45 seconds. Add the broken dried red chilies, curry leaves, and hing. Sauté for another 20-30 seconds until the curry leaves are crisp and aromatic.
Combine and Stir-fry: Add the cooked and drained cluster beans to the pan with the tempering. Gently toss everything together to ensure the beans are evenly coated with the spices. Stir-fry for 2-3 minutes.
Add Coconut and Serve: Sprinkle the fresh grated coconut over the beans. Mix well and cook for another minute to allow the flavors to meld. Turn off the heat. Serve the Kothavarangai Poriyal hot as a side dish with rice and sambar or rasam.
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A simple and healthy South Indian stir-fry made with tender cluster beans, aromatic spices, and fresh coconut. This classic side dish comes together quickly and pairs perfectly with rice and sambar.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 132.48 calories per serving with 3.04g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
For extra flavor, sauté one finely chopped small onion after the tempering until translucent, before adding the cooked beans.
Add 2-3 cloves of minced garlic along with the tempering for a pungent aroma.
Increase the number of dried red chilies or add ¼ teaspoon of red chili powder along with the turmeric powder for more heat.
For a more substantial dish, add 2 tablespoons of cooked moong dal or toor dal along with the coconut at the end.
Cluster beans are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish provides essential vitamins like Vitamin K, Vitamin C, and Vitamin A, which are important for bone health, immunity, and vision.
Being a vegetable-based side dish with minimal oil, it is low in calories and fat, making it a great choice for weight management.
Yes, it's very healthy. Cluster beans are rich in fiber, vitamins, and minerals. This recipe uses minimal oil and healthy spices, making it a nutritious, low-calorie side dish that is excellent for digestive health.
One serving (approximately 1 cup or 145g) contains around 110-130 calories, primarily from the beans, coconut, and oil, making it a light and healthy option.
Yes, you can use frozen chopped cluster beans. You may not need to add water to cook them; you can steam or microwave them until tender-crisp before adding them to the tempering.
If fresh coconut is unavailable, you can use frozen grated coconut (thawed) or unsweetened desiccated coconut. If using desiccated coconut, soak it in 1-2 tablespoons of warm water for 10 minutes before adding it to the dish.
The poriyal can become mushy if the cluster beans are overcooked. Cook them only until they are tender but still have a slight bite. Draining any excess water thoroughly after cooking is also crucial to maintain the right texture.