Kothavarangai Poriyal | கொத்தவரைங்காய் பொரியல் | Cluster-Beans Stirfry

Kothavarangai Poriyal is a popular South-Indian poriyal. Kothavarangai is from beans family with a tint of bitterness. They are very rich in fiber and protein, and helps to reduce the cholesterol level. This poriyal is a great accompaniment with sambar rice and curd rice.


Ingredients :-
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Kothavarangai / Cluster beans	2oo grams
Onion (finely chopped)	½
Grated Coconut	2 tbsp
Turmeric powder	¼ tsp
Chilli powder	1 tsp
Curry leaves	few
Oil	1tsp
Mustard	¼ tsp
Channa dal	½ tsp
Urad dal	½ tsp
Salt	to taste

Method :-
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1). Wash Kothavarangai, discard the head and tail, then peel the veins. Pile a few together and chop it finely. 

2). Heat oil in a pan, splutter mustard, add urad dal and channa dal saute till turns light brown. Then add onions and fry till it turns translucent.
3). Then add the chopped kothavarangai, along with turmeric powder, chilli powder, salt and mix well. Add a cup of water and cook for 10-12 minutes in low flame, stirring often to avoid burning. Cook covered till it becomes soft. 

4). Once it becomes soft and tender, add grated coconut, give a quick stir and switch off. 

Serve hot ! It goes well with any Kuzhambu or Rasam varieties. 

Notes :-
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# You can also cook the veggies in microwave and do the sauteing later. 
# Adjust water accordingly, it might require more/less depending on the variety of the Kothavarangai. Cook till it becomes tender but firm. Make sure not to overcook it.
# I prefer to chop it finely, you can also cut it long 1" inch pieces. 
# Tip update from my friend Sudha :- Add coarsely powdered peanuts instead of grated coconut for a crunchy flavor. 

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Related Posts :-
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Click here for more :- Poriyal(Stir Fry) Varieties

Click here for more :- Cluster-Beans Recipes 

     Cheers,