Kothavarangai Poriyal

Ingredients

• - 250g cluster beans (gawar)
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

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. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
4. Add beans: Add cut cluster beans. Season with half tsp turmeric and salt.
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. Check doneness: Beans should be tender but retain a slight crunch — not mushy.
7. Open and dry: Cook uncovered on high heat 2 minutes to dry out any moisture.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Adjust seasoning: Taste and add more salt if needed.
10. Serve: Kothavarangai poriyal pairs especially well with sambar rice and makes an excellent high-fibre side dish.