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 Seppankizhangu fry | Cheppankizhangu varuval has become a super hit in my family and everyone loved it even my small one. Many people will not try this Seppankizhangu fry | cheppankizhangu varuval as they feel it is time consuming and the sticky nature of this Vegetable keeps them away from trying this wonderful veggie.

I can bet you that, if you prepare in this method then you are going to fall in love with this veggie. This is made by frying the vegetable first and then roasting them in medium heat. It turns to be very crispy and tasty and becomes a great accompaniment for any kind rice like sambar rice or curd rice etc.

My kids loved this veggie and told me to do this Seppankizhangu fry | cheppankizhangu varuval once in a week. Do try this method and let me know how it has turned to you. Also I request you to visit some more side dishes for rice like below

• Vaazhaikkai varuval
• Baby Corn pepper fry
• Soya chunks crispy fry
• Paavakkai chips in Ananda Bhavan style
• Crispy okra fry
• Avarakkai poriyal 
• Carrot and beans poriyal

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Seppankizhangu fry | Cheppankizhangu varuval

This Seppankizhangu fry | Cheppankizhangu varuval is made by frying the vegetable first and then roasting them in medium heat. It turns to be very crispy and tasty and becomes a great accompaniment for any kind rice like sambar rice or curd rice etc.

Course Side Dish

Cuisine South Indian, tamil nadu

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akila

Ingredients

• Arbi / Seppankizhangu - 300gms 13 to 15 pieces
• Turmeric- 1/4 tsp
• Chilli powder- 1 tsp or more
• Coriander powder -1/2 tsp
• Cumin powder - 1/4 tsp
• Salt - as per taste
• Oil - for frying + 3tbsp + 3 tbsp

To make paste

• Ginger - 2 inch chopped finely
• Garlic - 6 to 8 cloves
• Fennel seeds - 2 tsp

To prepare seasoning (optional)

• Oil - 1tsp
• Mustard seeds- less than 1/4 tsp
• Urud dal - 1/2 tsp
• Curry leaves - few

Instructions

• Pressure cook the Seppankizhangu for 1 whistle or boil them for 15 minutes normally. Do not over boil them as they become over cooked.
• Now cool them down completely for around 15 to 30 min. Remove the skin now.
• Cut them to desired shape with equal sizes. Not too thick or too thin.
• Add enough oil for frying and start frying the Arbi one by one until they become light brown in colour. No need to fry them for long time as they tend to absorb more oil. If they turn light brown, remove from oil. Do this in batches. Do not fry all the Arbi at once, as they may stick together and would not fry properly.
• Fry all of them and keep it separate.

To Make paste

• Add ginger, garlic and fennel seeds in a movie or a good processor and grind to a smooth paste. Keep it separate.

Frying in pan

• In a pan, add the 3 tbsp of oil ( You can use the same oil which you used for frying ).
• Add the ground paste.
• Add in the spices - turmeric, chilli powder, coriander powder, cumin powder. Keeping the flame low, start frying them till the raw smell goes off.
• Do not fry till they become very dry. There should be some watery content left. If it has become dry, then do add little water.
• Now add the fried Arbi and mix them so that masala coats them well. Add in the salt.
• start frying them again well until they be one very crispy.
• Add little oil now and then to roast them well.
• Once the Arbi turned to reddish brown, switch off the stove and serve it.
• Yummy and crispy Seppankizhangu fry | cheppankizhangu varuval is ready.

Optional - to prepare tadka

• In a pan, heat a tsp of oil and add mustard seeds and when it splutters add the urud dal and curry leaves. Fry for a minute and add in to the fried Arbi.

Notes

Check the below notes 

Step by step instructions of Seppankizhangu fry | Cheppankizhangu varuval

Ingredients

• Arbi / Seppankizhangu – 300gms (13 to 15 pieces)
• Turmeric- 1/4 tsp
• Chilli powder- 1 tsp ( or more )
• Coriander powder -1/2 tsp
• Cumin powder – 1/4 tsp
• Salt – as per taste
• Oil – for frying + 3tbsp + 3 tbsp

To make paste

• Ginger – 2 inch, chopped finely
• Garlic – 6 to 8 cloves
• Fennel seeds – 2 tsp

To prepare seasoning (optional)

• Oil – 1tsp
• Mustard seeds- less than 1/4 tsp
• Urud dal – 1/2 tsp
• Curry leaves – few

Method to prepare Seppankizhangu fry | Cheppankizhangu varuval

Pressure cook the Seppankizhangu for 1 whistle or boil them for 15 minutes normally. Do not over boil them as they become over cooked.

Now cool them down completely for around 15 to 30 min. Remove the skin now.

Cut them to desired shape with equal sizes. Not too thick or too thin.

Add enough oil for frying and start frying the Arbi one by one until they become light brown in colour. No need to fry them for long time as they tend to absorb more oil. If they turn light brown, remove from oil. Do this in batches. Do not fry all the Arbi at once, as they may stick together and would not fry properly.

Fry all of them and keep it separate.

Make paste

Add ginger, garlic and fennel seeds in a mixie jar or on a food processor and grind to a smooth paste. Keep it separate.

Frying in pan

In a pan, add the 3 tbsp of oil ( You can use the same oil which you used for frying ). Add in the ground paste.

Add in the spices – turmeric, chilli powder, coriander powder, cumin powder. Keeping the flame low, start frying them till the raw smell goes off.

Fry till the raw smell goes off. But Do not fry till they become very dry. There should be some watery content left. If it has become dry, then do add little water.

Now add the fried Arbi and mix them so that masala coats them well. Add in the salt.

Start frying them again well until they be one very crispy. Add little oil now and then to roast them well.

Once the Arbi turned to reddish brown, switch off the stove and serve it.

Yummy and crispy Seppankizhangu fry | cheppankizhangu varuval is ready.

Optional – to prepare tadka

In a pan, heat a tsp of oil and add mustard seeds and when it splutters add the urud dal and curry leaves. Fry for a minute and add in to the fried Arbi.

Notes

1. So not pressure cook for more whistles, as they become over cooked and sticky and you can not able to cut them.

2. Always fry the Arbi in batches. Stop over frying them as they absorb more oil. Also fry them in medium heat.

3. While dropping the Arbi, take care not to get burnt by the oil.

4. If you want you can prepare the thalippu ( tadka, seasoning) and add to the Arbi after they are done.

The post Seppankizhangu fry | Cheppankizhangu varuval | Arbi Fry appeared first on Learning-to-cook.

I love deep fried food very much and I want something to munch on when I watch tv or working in my laptop. This crispy okra fry or vendakkai fry, I got from raks and it came perfectly crunchy. I stored this for 2 days in airtight container and it is good still. All our family members loved this very much and they had this as side dish for all rice varieties. Let’s see how to make this crispy okra fry. 

You can view other snack recipes as below

Cauliflower Fry

Pavakkai Varuval / Bittergourd fry

Oven Roasted Chickpeas

Baby corn golden fry

Baby corn 65

Crisy Okra Fry (Crispy Vendakkai Fry)

Preparation time: 15 min | Cook Time: 20 min | Serves: 3

Recipe Category: Snacks / Side dish | Recipe Cuisine: South Indian

Ingredients 

Okra / Ladies finger / Bhindi /Vendakkai – 250 gms

Rice flour – 3 tbsp

Corn flour – 1 tbsp

Red chilli powder – 1 tsp

Coriander powder – 1/2 tsp

Turmeric powder – 2 pinch

Salt – as per taste

Oil for frying

Water or curd / yogurt – 1 to 2 tbsp for mixing (see notes)

Method 

1. Wash the okra nicely and pat dry fully. Remove the edges. Cut into small pieces with 1/2 inch or less than that in size. 

2. Mix the mentioned ingredients other than water and oil. Sprinkle the water 1/2 tbsp at a time, just to make sure the powders gets combined with the okra. (see notes)

3. Heat the oil in medium flame and sprinkle the okra and fry them. Turn them or rotate for even cooking. 

4. When the sshhhh… sound ceases or when the okra becomes golden, remove from oil and filter with excess oil with kitchen tissue.

5. Serve this as the side dish for sambar rice or rasam rice or even eat as a evening snack.

Yummy and crispy okra fry is ready

Notes:

1. As suggested by raks, I added 1 tbsp curd and 1 tsp water instead of adding the water. It turned our more crispier.

2. Do not add more water, as the ladies finger may get soggy.

3. Cut the okra, into thin slices as possible for crispier okra fries.

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The post Crispy Okra fry | Crispy vendakkai fry | How to make crispy ladies finger fry | Crispy Bhindi Fry | Ladies finger recipes | Crispy vendakkai varuval | Side dish for rice appeared first on Learning-to-cook.