Sunday, December 7, 2014


#KothavarangaiPoriyal  #KothavarangaiStirFry : I have already posted Kothavarangai poriyal where the chopped #Kothavarangai is cooked in a pressure cooker and then stir fried. It saves the time taken by the vegetable to cook, the color remains intact and we don't have to keep a close watch on the vegetable always. But the #poriyal is mildly spicy and some people consider it as a boiled vegetable.

So here I am going to present another way of making this poriyal by which a more spicier poriyal can be prepared. Now to the recipe.

Kothavarangai Poriyal [ Cluster beans stir fry ]

Ingredients :
1 cupKothavarangai chopped
3 TspCoconut scrapings
3/4 TspSambar powder
a pinchTurmeric powder
1/2 TspSalt
To Temper :
1/2 TspMustard seeds
1 TspBlack gram split [ Urad dal ]
1 or 2Red chilly
1/2 TspOil

Method :
  • Keep a kadai on a stove over a medium flame.
  • Add oil and wait until it becomes hot.
  • Crackle mustard seeds and then add red chilly pieces & black gram.
  • Add chopped kothavarangai after the dal becomes golden brown.
  • Saute for half a minute.
  • Now add turmeric powder, sambar powder and salt.
  • Saute for a half a minute.
  • Sprinkle little water and close with a lid.
  • Reduce the flame to SIM and cook until kothavarangai becomes soft.
  • Finally add coconut scraping and adjust salt.
  • Stir well for a few seconds on high flame or until it becomes dry.
  • Transfer into a serving bowl.
  • An excellent side dish for sambar and rasam rice. 
Kothavarangai Poriyal [ Cluster beans stir fry ]

You may also like to try

Kothavarangai Poriyal [ Cluster beans Stir fry Kothavarangai Paruppu Usili [ Cluster Beans Lentil Masala Curry ] Muttaikos Poriyal [ Cabbage stir fry ] Cauliflower Poriyal Pudalangkai Thuvatal [ Snake gourd stir fry ]