Cluster beans /
Kothavarangai is a very healthy and easily available vegetable. But it is used
less because we have only a few recipes like Kothavarai Usuli. In this recipe I
have prepared a masala with cluster beans which goes well with all types of
Rice dishes. If you add little bit water you have a gravy which goes well with
chapathi.
Recipe Cuisine : South Indian | Recipe Category: Stir Fry /
Poriyal
Preparation Time: 10 mins | Cooking Time: 10 mins |
Yields: 1 cup
Ingredients:
Cluster Beans
|
½ kg
|
Sambar Powder
|
1 tsp
|
Turmeric Powder
|
¼ tsp
|
Salt
|
As Required
|
To Grind:
|
|
Grated Coconut
|
2 tbsp
|
Garlic Pods
|
3
|
Aniseeds / Sombu
|
1 tsp
|
To Temper:
|
|
Oil
|
2 tsp
|
Mustard Seeds
|
¼ tsp
|
Curry Leaves
|
½ spring
|
Finely Chopped
Onion
|
2 tbsp
|
Procedure:
1. Cut the head
and tail of the cluster beans. Wash them well and drain the water completely. Cut
them into small pieces.
2. Pressure cook
them with turmeric powder and little water for 1 whistle in medium flame.
3. Meanwhile,
grind the coconut, garlic pods and aniseeds into a fine paste with little water
using the mixie.
4. Heat the oil in
a pan, add mustard seeds and wait for popping. Then add the curry leaves and
fry for few seconds.
5. Add chopped
onion and sauté till they become translucent.
6. Now add the
cooked cluster beans with cooked water ( from 2), sambar powder and salt. Mix
them well and cook for 2 mins.
7. Then add the
ground paste (from 3) and mix them well. Close the lid of the pan and cook till
the masala becomes dry.
Tasty and aromatic cluter beans /
kothavarai masala is ready to serve. Serve with rice or roti.
Note:
You can also add
red chilli powder instead of sambar powder.
Click here for more poriyal recipes.
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