Kothavarangai Poriyal Recipe
How to make Kothavarangai Poriyal
- Cut the top and bottom ends of the cluster beans and then chop them into roughly 1 cm pieces.
- Heat oil in a pan over a medium-high Add mustard seeds to the oil. When the seeds start to crackle, add the dal along with red chillies, hing, and the slit green chilies. Depending on how spicy you want your dish to be, you can add 1-3 slit green chillies. Sauté the spices till the dal becomes golden brown.
- Add in the beans with turmeric and a pinch of salt when the dal has been fried and stir well. Sprinkle some water over the beans and stir them well. Cook covered on a medium flame. Occasionally check the beans and stir them. If the water has evaporated completely, you can add some more.
- Introduce the coconut after the beans have tenderized. Stir well, turn off the flame, and serve as a side dish with sambar rice or curd rice.
‘Kothavarangai’ is extremely popular in Tamil households. Cluster beans are one of the staple foods in the southern part of India, especially around the regions of Tamil Nadu and Kanyakumari.