Kothavarangai Poriyal
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
5 steps. 15 minutes total.
- 1
Step 1
- a.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.
- 2
Cook the Beans: Place the chopped beans in a pan or pot
- a.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.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Add Coconut and Serve: Sprinkle the fresh grated coconut over the beans
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose tender, young cluster beans for the best taste and texture. Avoid mature beans as they can be tough and fibrous.
- 2Do not overcook the beans; they should be tender but still have a firm bite (al dente).
- 3Using freshly grated coconut provides the best flavor and texture, but frozen or desiccated coconut can be used as a substitute.
- 4For a perfect tempering, ensure the urad dal is fried to a uniform golden brown for a delightful crunch.
- 5For even cooking, chop the beans into uniform sizes.
- 6Store leftovers in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
With Onion
For extra flavor, sauté one finely chopped small onion after the tempering until translucent, before adding the cooked beans.
With GarlicWith Garlic
Add 2-3 cloves of minced garlic along with the tempering for a pungent aroma.
Spicier VersionSpicier Version
Increase the number of dried red chilies or add ¼ teaspoon of red chili powder along with the turmeric powder for more heat.
With LentilsWith Lentils
For a more substantial dish, add 2 tablespoons of cooked moong dal or toor dal along with the coconut at the end.
Why this is on our healthy list.
Rich in Dietary Fiber
Cluster beans are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Vitamins
This dish provides essential vitamins like Vitamin K, Vitamin C, and Vitamin A, which are important for bone health, immunity, and vision.
Low in Calories
Being a vegetable-based side dish with minimal oil, it is low in calories and fat, making it a great choice for weight management.
Frequently asked questions
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.