Kothavarangai Poriyal

Name: Kothavarangai Poriyal
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 400 g kothavarangai (trimmed and finely chopped); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 1 pcs dried red chili (broken); 2 pcs curry leaves; 1 pinch asafoetida; 0.5 tsp salt; 60 ml water; 3 tbsp coconut (fresh, grated)

RATING

4.4/5(67)

TASTE SCORE

6/10

A simple South Indian cluster beans stir-fry with coconut, mustard seeds, and curry leaves. It is lightly spiced, gently cooked, and makes a classic everyday side for rice, rasam, or sambar.

PREP

15m

COOK

15m

SERVES

1 KATORI

73 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prep the cluster beans.
Wash the kothavarangai well, trim the ends, remove any tough strings, and chop them finely so they cook evenly.
temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and fry until lightly golden.
4.Add dried red chili, curry leaves, and asafoetida for a few seconds.
TIPKeep the heat moderate so the urad dal turns golden without burning.
steam · ~12 min
Cook the beans until tender.
1.Add the chopped kothavarangai and mix well with the tempering.
2.Add salt and water.
3.Cover and cook on low heat until the beans are tender but not mushy.
4.Stir once or twice so the beans cook evenly.
TIPFinely chopped beans cook faster and keep the poriyal from turning coarse.
saute · ~3 min
Dry out the moisture.
Remove the lid and cook for 2 to 3 minutes, stirring gently, until any remaining water evaporates and the poriyal looks dry.
garnish · ~1 min
Mix in the grated coconut.
Add the grated coconut and toss gently for 30 seconds so it warms through without losing its fresh taste.
serve
Serve the poriyal hot or warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Remove any fibrous strings while trimming; older cluster beans can stay tough even after cooking.
2
Chop the beans quite fine so they turn tender before the small amount of water dries out.
3
Let the mustard fully splutter before adding urad dal, or the tempering can taste raw.
4
Cook covered on low heat and stir only once or twice to avoid breaking the beans into a mash.
5
Dry the poriyal well before adding coconut, otherwise the final dish can turn damp instead of crumbly.
6
Add the grated coconut at the very end and toss briefly so it stays sweet and fresh-tasting.
7
Leftovers keep well refrigerated for a day; reheat in a pan, not the microwave, to keep the texture dry.