Kothavarangai Poriyal
South Indian style cluster beans stir fry with coconut
Ingredients
- 300 grams kothavarangai / cluster beans
- 3 tbsp grated coconut
- 2-3 green chillies
- ½ tsp tamarind paste / marble-size tamarind
- 3 tsp coconut oil / sunflower oil
- 1 tsp mustard seeds
- 2 red chillies
- Pinch of asafoetida / hing / perugayam
- ½ tsp split urad dal / ulatham paruppu
- 1 sprig curry leaves
- ¼ tsp turmeric powder
- Salt to taste
Instructions
- Trim the ends of the beans and chop them finely. If using frozen pre-cut beans, wash the beans once and drain water completely.
- Grind the coconut and green chillies coarsely. Soak tamarind in 3 tbsp warm water and extract the juice. If using tamarind paste, dilute in 3 tbsp warm water.
- In a pan heat oil and add mustard seeds. When in splutters add red chillies, asafoetida, urad dal, curry leaves and fry till dal turn golden.
- Add beans, turmeric powder and fry for 2-3 minutes. Add the tamarind extract, salt and mix well. Cover and cook until the beans has cooked, stirring in between.
- If any water is left, cook uncovered till the water has evaporated. Now add the coconut-green chilly mixture and fry for another 3-4 minutes.
Notes
- If you find the beans is too bitter, add little sugar while cooking the beans.
- We usually prepare without onion and garlic. If you want, you can add 1 small chopped onion and 2 garlic cloves after tempering.
- Before adding coconut, make sure there is no water left after cooking beans.
- I used pre-cut beans which where already chopped into ½-inch long pieces.
- Adjust green chillies according to your spice preference.