Kothavarangai Poriyal

Method

1. 1

   Prepare cluster beans: Wash 250g kothavarangai (cluster beans). Trim both ends and cut into 1-inch pieces. These beans have a slightly bitter taste.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

4. 4

   Add beans: Add cut cluster beans. Season with half tsp turmeric and salt.

5. 5

   Cover and cook: Cover and cook on low heat 10-12 minutes, stirring once midway. The beans take a little longer than regular beans.

6. 6

   Check doneness: Beans should be tender but retain a slight crunch — not mushy.

7. 7

   Open and dry: Cook uncovered on high heat 2 minutes to dry out any moisture.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Adjust seasoning: Taste and add more salt if needed.

10. 10

    Serve: Kothavarangai poriyal pairs especially well with sambar rice and makes an excellent high-fibre side dish.