Cluster Beans Curry, also known as Kothavarangai in Tamil or Seeni Avarakkai in some regions, making either a delightful sambar or a simple poriyal recipe.
Ingredients:
- 250 grams Cluster beans
- 1 tablespoon Coconut oil
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- Few Curry leaves
- 5 cloves Crushed garlic
- 1/4 teaspoon Turmeric powder
- 1 small piece Tamarind
- 1/2 teaspoon Sugar
- Salt & water (as needed)
- Coriander leaves (to garnish)
To Grind:
- 1/4 cup Grated coconut
- 5 Small onions or 1 Big onion
- 1/2 teaspoon Cumin seeds
- 1 teaspoon Red chilli powder or sambar powder
Instructions:
- Wash and chop the Cluster beans into 1-inch pieces.
- Pressure cook the chopped Cluster beans with the required amount of water, salt, turmeric powder, sugar, and a small piece of tamarind. Cook in low flame for one whistle.
- Drain the excess cooked water and set aside the cooked cluster beans.
- Grind coconut, small onion, cumin seeds, and red chili powder or sambar powder to a coarse paste without adding water.
- Heat coconut oil in a kadai and splutter mustard seeds, urad dal, curry leaves, and crushed garlic.
- Add the cooked cluster beans to the kadai and sauté for a minute.
- Mix in the ground coconut paste, ensuring the cluster beans are coated evenly.
- Cook on low flame until the raw smell of the coconut paste dissipates.
- Switch off the flame and garnish with coriander leaves.
- Serve this delectable Cluster beans curry / Kothavarangai poriyal with sambar, rasam, kara kuzhambu, or curd rice.
Enjoy this easy and healthy Cluster beans curry recipe! Feel free to adjust the quantity of chili powder or sambar powder according to your taste. Adding turmeric powder and sugar helps retain the green color, and the tamarind helps balance any mild bitterness in the cluster beans. Alternatively, you can use lemon juice instead of tamarind after turning off the flame.
Give this recipe a try; I’m sure you’ll love it too!