Tuesday, July 26, 2011

Kothavarangai Poriyal

1 cup Kothavarangai/Cluster Beans (washed and torn into 1 inch long)
1 Onion (Chopped)
3 Green chillies (Slit)
2 strands of Curry leaves
1/2 tsp Mustard seeds
1/4 tsp Urad dhal
Oil for seasoning
salt to taste

For Grinding masala:
2 shallot (sliced)
1/4 tsp cumin seeds
1/8 tsp fenugreek seeds
1/4 tsp Turmeric Powder
3 tbsp freshly grated coconut

  • Bring about 2 cups of water to a boil, add few pinches of salt, turmeric powder and Kothavarangai. Boil till the Kothavarangai is about 3/4 done. Strain and keep aside.
  • Grind the ingredients given under masala with a few tbsp of water into a coarse paste.
  • Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chillies and curry leaves. Fry for 2 mins.
  • Then add the Kothavarangai and salt. Stir fry, cover and cook till it is almost done .
  • Then add the grinded masala and stir fry for few more mins to mix everything together. Switch off the stove.
  • Serve it hot with rice and thatta payaru kulambu.

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