Cluster beans or Kothavarangai poriyal.

Cluster beans or Kothavarangai poriyal.

This is a not a very new recipe, almost every home in south India has a recipe for cluster beans and this is one among. This just makes use of just one pan. Best for lunch. Usually this is served with hot steamed rice but serve it as you wish. When I prepared this curry, i wrapped this with a tortilla and made this as an on the go recipe.Simple and everyday ingredients of an Indian kitchen.


200 gm Cluster beans/ Kothavarangai. 
1 small tomato
1 tbsp of grated coconut(Fresh)
1 tsp chili powder
1/2 tsp turmeric powder
1 tsp cumin powder
salt to taste
2 tsp of sesame oil or extra virgin olive oil. 
2 tbsp of water.

Heat oil in the pan. 
Except coconut, add all the ingredients to the pan.
Cover and cook on medium flame for 5min. 
Add the freshly grated coconut and remove from heat. 
Enjoy this cluster beans poriyal with rice or roti.

If you cannot find fresh bean, you can find frozen cluster beans in Indian grocery or in frozen section.


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.