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–+ servings

Kothavarakkai poriyal

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Prep Time 20 minutes
Cook Time 20 minutes
Course Side Dish, Traditional
Cuisine gluten free, South indian
Servings 4 peopl

Equipment

  • chopping board
  • Knife
  • Kadai
  • ladle

Ingredients
  

  • 2 cups cluster beans chopped

For tempering

  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1/2 tsp Channa Dal
  • 1 small dry red chilli
  • curry leaves we did not have any.

seasonings

  • 1 pinch turmeric powder
  • salt to taste

To cook

  • 1/4 cup drinking water

Garnish

  • 1/4 cup grated coconut

Instructions
 

  • Wash and trim the cluster beans.
  • Chop the cluster beans into small bits. Set it aside till needed.
  • Into the khadai add coconut oil and set on medium high heat.
  • As the oil heats up add the mustard seeds, urad dal, channa dal and red chillies. Add curry laves and stir fry till mustard seeds splutter.
  • Add the chopped cluster beans and stir fry for a minute.
  • Now add the turmeric powder, salt and mix well.
  • Add 1/4 cup of water and cover and cook for 5-7 minutes.
  • Once cooked, add the grated coconut and stir fry for another minute or two till water is completely absorbed.
  • The kothavarakkai poriyal is now ready.
    Cluster beans stirfry
Keyword bean salad, Indian vegetarian dinner, Lunch recipes, warm salad
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