Cluster Beans / Kothavarai Masala

     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.

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Fresh Field Beans / Pacha Mochai Masala

     

This is the season for fresh field beans / pacha mochai and available widely in the market. This mochai masala is a good side dish which goes with rice recipes.

Recipe Cuisine : South Indian | Recipe Category: Fry / Poriyal

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 1 1/4 cup

Ingredients:

Fresh Field Beans / Pacha Mochai	1 cup
Salt	As required
To Temper:
Oil	1 tsp
Mustard Seeds	¼ tsp
Curry Leaves	½ spring
Chopped Onion	2 tbsp
To Grind into a paste:
Coconut	2 tbsp
Fennel Seeds /Sombu	1 tsp
Garlic Pods	2
Ginger	¼ inch
Pepper Corns	5
Dry Powder:
Red Chilli Powder (click here for the homemade powder recipe)	1 tsp

Procedure:

1. Wash and pressure cook the beans with ¼ cup of water for 2 whistles in high flame. After pressure has gone, open the lid of the cooker and keep it aside.

2. Meanwhile, grind the coconut, fennel seeds, garlic pods, ginger and pepper corns together with little water. Grind them into a fine paste.

3. Heat the oil in a pan, add mustard seeds and wait for popping.

4. Then add the curry leaves and then add chopped onion. Saute till the onion becomes translucent.

5. Now add the cooked beans (with cooked water), ground paste, red chilli powder and salt. Mix them well and allow them to cook till the beans mixture becomes dry.

    Mouthwatering field beans masala is ready to serve. Serve with green gram masiyal or any other masiyal varieties.

Note:

1. You can use dry field beans also for this recipe. But soak the dry beans and pressure cook for more whistles and then use.

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