Monday, August 11, 2014

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 :-
 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 :-
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.
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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 :-
# 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 :-

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

Click here for more :- Cluster-Beans Recipes 


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