This Kothavarangai Poriyal | cluster beans stir fry recipe is different from normal stir fry recipes and I can say that your kids definitely love this stir fry. but if you’re allergic to peanuts then please avoid them and go with adding coconut alone. If you add only coconut then also this cluster bean stir fry recipe tastes equally good. But the crunchiness of the peanuts absent.

This Kothavarangai Poriyal | cluster beans stir fry recipe becomes a good accompaniment for any kind of main dish like Sambar rice, rasam rice or even with chappathi or dosa. My kids who doesn’t eat the peanuts normally also loved this recipe because of the peanut powder and they enjoyed the recipe well.

If you love this kind of stir fry recipes then please do check my other stir-fry recipes below

• Keerai poriyal

• Vaazhaikkai varuval

• Carrot and beans poriyal

• Bitter gourd poriyal

• Cheppankizhangu fry

• Baby corn pepper fry

• Pudalangai poriyal

• Avarakkai poriyal

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Kothavarangai Poriyal | Cluster beans stir fry recipe

Kothavarangai Poriyal | cluster beans stir fry recipe is different from normal stir fry recipes and I can say that your kids definitely love this stir fry. but if you’re allergic to peanuts then please avoid them and go with adding coconut alone. This Kothavarangai Poriyal | cluster beans stir fry recipe becomes a good accompaniment for any kind of main dish like Sambar rice, rasam rice or even with chappathi or dosa.

Course Side Dish

Cuisine South Indian

Keyword cluster beans stir fry, kothavarangai poriyal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 300kcal

Author Akila

Ingredients

• Kothavarangai / cluster beans – 150 gms
• Peanuts – 1/4 to 3/4 cups
• grated coconut – 1/2 cup
• Dry red chilli – 2
• garlic cloves – 10 to 12
• chili powder – 1/2 tsp
• coriander powder – 1/2 tsp
• turmeric powder – 1/4 tsp
• salt as required
• Water to cook beans

To temper

• mustard seeds – little
• Urur dal – little
• Curry leaves – little

Instructions

• Dry fry the peanuts in a pan until it turns light brown colors. Do not over fry it.
• Once it turns to Brown allow it to cool down for about 5 minutes.
• transfer it to your food processor.
• grind to a coarse powder. Do not over grind it as it may start to leave out oil.
• Using a mortar and pestle crush the red chili and the garlic.
• Now in a kadai, add oil.
• Once it is hot, add the items under tempering one-by-one and fry for a minute.
• Add the crushed garlic and the red chili and again fry for about 2 minutes.
• Onions are now added and saute them really well until it turns translucent.
• Now add the chopped cluster beans and saute for a while.
• Add the chili powder, coriander powder, turmeric powder and the required amount of salt
• add the required amount of water
• cover and cook for about 10 to 12 minutes or until the beans are fully cooked.
• Cook the beans in medium flame
• Once the beans are well cooked, remove the lid and let all the water dry out completely before adding the peanut powder.
• Now add the peanut powder and the grated coconut and give a nice mix for another five minutes of time and switch off the flame.

Step by step instructions of Kothavarangai Poriyal | cluster beans stir fry recipe

Ingredients

• Kothavarangai / cluster beans – 150 gms
• Peanuts – 1/4 to 3/4 cups
• grated coconut – 1/2 cup
• Dry red chilli – 2
• garlic cloves – 10 to 12
• chili powder – 1/2 tsp
• coriander powder – 1/2 tsp
• turmeric powder – 1/4 tsp
• salt as required
• Water to cook beans

To temper

• mustard seeds – little
• Urur dal – little
• Curry leaves – little

Methods to prepare the Kothavarangai Poriyal | cluster beans stir fry recipe

Dry fry the peanuts in a pan until it turns light brown colors. Do not over fry it.

Once it turns to Brown allow it to cool down for about 5 minutes. transfer it to your food processor.

grind to a coarse powder. Do not over grind it as it may start to leave out oil.

Using a mortar and pestle crush the red chili and the garlic. If you do not have the mortar and pestle, grind in the food processor just for about 5 Seconds. The garlic and the chili should be of very coarse one so that it tastes good in the recipe.

Now in a kadai, add oil. Once it is hot, add the items under tempering one-by-one and fry for a minute.

Add the crushed garlic and the red chili and again fry for about 2 minutes.

Onions are now added and saute them really well until it turns translucent.

Now add the chopped cluster beans and saute for a while.

Add the chili powder, coriander powder, turmeric powder and the required amount of salt and give a nice mix so that they are coated well.

The cluster beans need to be well cooked now and so add the required amount of water

cover and cook for about 10 to 12 minutes or until the beans are fully cooked.

Cook the beans in medium flame and open the lid and mix it now and then so that it doesn’t stick to the bottom. Once the beans are well cooked, remove the lid and let all the water dry out completely before adding the peanut powder. This is done because once the peanut powder is added then it becomes like a paste and mushy. In order to avoid that the water need to be completely dryout.

Now add the peanut powder and the grated coconut and give a nice mix for another five minutes of time and switch off the flame.

Tasty and delicious cluster beans stir fry recipe is ready to be served.

Notes

Once the peanut powder is added, keep the flame to low and mix, as it may stick to bottom.

You can increase or decrease the amount of chilli powder as per your spice level.

Try to use gingelly oil or coconut oil for this recipe, as it gives rich taste.

If you are allergic to peanuts, you can skip and add coconut alone.

The post Kothavarangai Poriyal | Cluster beans stir fry recipe appeared first on Learning-to-cook.

This Avarakkai Poriyal or Broad beans stir fry is an easy and healthy recipe, which can be prepared in a jiffy and tastes always good. This is one of the recipe which I learnt easily after marriage. My mother used to prepare this Avarakkai poriyal, in two different ways. We will see the most easy one first and later will see the other recipe too in coming posts. Lets see the recipe now.

If you like, you can view the other Poriyal or Stir fry recipes. Some are below.

Carrot and Beans Poriyal

Pavakkai Poriyal / Bitter gourd stir fry
Pudalangai Poriyal / Snake gourd stir fry
Uruali Kizhangu Poriyal / Potato fry

How to make Avarakkai Poriyal

Preparation time: 10 min | Cook Time: 15 min 
 Total Time: 20 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients
Avarakkai / Broad beans – 200 gms
Oil – 1 tbsp
Mustard seeds – 2 pinch
Urud dal – 1/4 tsp
Bengal gram – 1/2 tsp (optional)
Onion – 1/2 cup (chopped finely)
Red chillies – 1 (can be adjusted with your spice level)
Curry leaves – few
Grated coconut – 4 tbsp (optional)
Water – 1/4 cup (or less)
Asafoetida – a pinch
Salt – as per taste

Method

1. Wash the beans. Remove one tip and start pulling the strip to the other tip and Remove the other tip also. Now chop it into fine pieces as shown below.

2. In a pan, add oil and when it is hot, add the mustard seeds, urud dal and bengal gram. When the bengal gram starts turning to light brown colour, add the red chillies and the curry leaves. When the curry leaves, spluttering sound reduces, add the onions.

3. Fry the onions till light colour. Add the avarakkai / broad beans now. Add the asafoetida and salt and add little water (or sprinkle water little by little till the beans gets cooked). 

4. When the beans got cooked, add the grated coconut and mix it.

5. Allow to cook for another 3 to 4 min and switch off the stove.

6. Serve with hot rice.

Notes:
1. Do not wash the beans after cutting them. The nutrients gets washed away.
2. Red chillies can be replaced by green chillies also.
3. Do not add more water while cooking the beans, as they may becomes mushy. So always add little water, till they get cooked.

Healthy, tasty and easy Avarakkai Poriyal / Broad beans stir fry is ready

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The post Avarakkai Poriyal | Broad Beans Stir fry | Poriyal Recipes | Side dishes for Rice | How to make easy avarakkai poriyal appeared first on Learning-to-cook.

Ingredients

• Bittergourd – 4
• Onion – 1
• Mustard seeds – a pinch
• Urud dal – 1/2 tsp
• Dry Red Chillies – 2
• Turmeric powder – a pinch
• Curry leaves – few
• Oil – 2 tsp
• Salt as per taste
• Little water (optional)

Method

• Wash and cut bitter gourd and onion in to small pieces.
• In a kadai, add 1 tsp oil, and when hot add mustard seeds, urud dal and fry till urud dal becoms light brown.

• Add onion, red chillies and curry leaves.

• When onion becomes translucent, add the bitter gourd and start frying it.

• After 5min, sprinkle little water. (Do not add more). Add required salt to taste.
• Add another 1 tsp oil, fry and add turmeric powder and close the kadai with a lid.

• Stir the bitter gourd, in 2 minutes interval and take care not to over fry it.
• Check whether the bitter gourd are cooked, by smashing one piece in hand.

• When cooked, switch off, and serve it as a side dish for Rasam Rice or Sambar rice.

This goes to my event
Dish Name Starts with P

The post Pavakkai Poriyal / Bitter gourd Stir fry appeared first on Learning-to-cook.

Ingredients

• Beetroot – 1 
• Mustard seeds – a pinch 
• Urud dhall – ½ tsp 
• Curry leaves – few 
• Turmeric powder – ¼ tsp 
• Chilli powder – 1 tsp 
• Coriander powder – ½ tsp 
• Salt – as per taste 
• Oil – 3 tsp 
• Water – as required 
• Coriander leaves – for ganishing

 Method

• In a kadai, add oil, and when it is hot add the mustard seeds, urud dhall and curry leaves. 
• When it starts spluttering, wash the beetroot and put it adding required water to cook and close with a lid. 
• When it is half cooked, add the turmeric powder, chilli powder, coriander powder and salt. 
• When it is done, remove from heat, garnish with coriander leaves and serve this as side dish.

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