Steamed cluster beans is seasoned with mustard seeds, split black gram and curry leaves and finally garnished with fresh coconut in this classic south Indian stir fry.
Perfect Vegan healthy dry curry recipe using cluster beans! n Tamil Nadu in South India, it is known as “Kothavarangai” and usually used in everyday cooking for “sambhar” or “kootu”. It is mostly handled like green beans and generally cooked to retain the crisp flavor. I usually make kothavrangai kootu, sambhar, usili and this time I made dry curry and tasted perfect! Healthy and tasty! Less oil, vegan and perfect for Saturday afternoon lunch. Today I wanted to post a comfort food from my home. You can make this in few minutes. This stir fry is healthy and goes well with plain rice or any gravy. I always prefer individual veggies stir fry than the combination of few veggies. I am not a great fan of cluster beans, I used to feel it is bitter. But my boyfriend loves this veggie and I used to get this from store for him most times. And that way I started to like this veggies. It is so healthy. I have started to eat lots of veggies only because of my boyfriend I should say 😉
When I prepare cluster beans, aviyal and this stir-fry is my favorite, I even like to eat this with plain rice or sometimes add plain rice to it and enjoy as beans rice. You can very well combine with carrots, peas and make it as carrot cluster beans stir fry. I do that when I have only few portions of each veggie in the refrigerator. I mix all the veggies like cluster beans, carrot and peas and make a stir fry using everything. Poriyal is a preparation where the chopped or grated vegetables are sautéed in spices and topped with grated coconut sometimes. You can make poriyal/stir fry with almost all veggies like beans,carrot, cabbage, chow chow/chayote, bitter gourd/pavakkai, bottle gourd, beetroot, okra,
I have been thinking of posting this recipe for a long time, then thought it’s too simple to post. But now I thought it can surely help beginners or bachelors. You can substitute this with any veggie you fancy and make this same stir-fry. You can even use frozen veggies, then you have to just 1 tbsp. of water, add the coconut and switch off. There is no need of boiling and the whole recipe just takes 5 minutes to do. It tastes best with rasam, dal,Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar. You can also have this with roti or just with plain rice.
Other favourite stir fry recipes are here: STIR FRY/ DRY CURRY Recipes.
- • • Mustard seeds – ½ tsp.
- • • Urad dal/split black gram – 1 tsp
- • • Asafetida – ¼ tsp
- • Onion – ½ cup, chopped (1 small)
- • • Green chilli – 1, chopped
- • • Curry leaves – 1 spring
- • •cluster Beans – 2 cups, chopped, around 1 inch
- • • Turmeric powder – ¼ tsp
- • • Sambhar powder – ½ tbsp
- • • Salt – to taste
- • • Red chillies -2 , broken
- • • Fresh coconut – 1 tbsp
- • • Oil - ½ tbsp
- • • Coconut oil – 1 tsp
- Heat oil in a pan, add mustard seeds, urad dal, asafoetida, red chilli and let it splutter. Add curry leaves and fry for a min. Now add chopped onions and green chillies and salt and sauté well till onions gets slightly browned.
- Now add the chopped cluster beans, sauté for a minute. Add the turmeric powder and sambhar powder. Mix it well. Add water till it is almost covered. Close the lid and let it turn soft and raw smell leaves.
- Once all the water gets evaporated, add dry coconut and give a quick stir fry. Finish off by adding 1 tsp of coconut oil and switch off.
2. You can substitute this with any veggie you fancy and make this same stir-fry.
3. You can use 1 tsp of coconut oil to garnish. It gives extra flavor.
4. You can use frozen veggies also, then you have to just 1 tbsp of water, add the coconut and switch off.
It tastes best with rice and rasam, dal,Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar.
thanks for the idea…had added coconut with Shallot, never added to beans…i gave the idea to my mother in law and she tired with coconut and we all loved it…
thanks dear:)
thank you sindiya :)!!!