KOTHAVARANGAI/CLUSTER BEANS

    Kothavarangai or the Cluster Beans is an annual legume. Young, fresh cluster beans have got a narrow, slender, long body together with tiny pods with a slightly bitter taste. It is a popular vegetable widely used in Indian Cuisine. The tender vegetable is used in cooking whereas the mature pods (seeds) are collected to be dried, then powdered to flour which is colloquially called Guar Gum. Guar Gum is commercially used as a thickening agent in industrial food preparations like ice creams, bakery products, as a stabilizer in cheese, cold meat processing etc.

    Cluster Beans are widely used in Indian cooking. It is called as Kothavarangai in Tamil, Kothavarakka in Malayalam, Goruchikkudu Kaya in Telugu, Gori Kayi in Kannada, Guar ki Phalli in Hindi, Govari in Marathi & Govar in Gujarati. Cluster Beans/Kothavarangai can be used in curries, stir-fries or sometimes dried and used as Vathal/Kondattams. This vegetable can also be cooked as Kootu along with Dhal and is one vegetable commonly used while preparing Paruppu Usuli. It is also one vegetable added while cooking Avial. It is also used while making Sambar.    

   Kothavarangai or the Cluster Beans contains a wide variety of Nutrients, Vitamins & Minerals with high levels of dietary Fiber & Protein. It is rich in Minerals like Calcium & Phosphorus. This vegetable is loaded with health benefits and also aids in weight loss as it is low in calories.

• Aids in Weight Loss 
• Improves & Strengthens the bones & hair.
• Good for a healthy Heart
• Helps to reduce Blood Cholesterol
• Improves Digestion
• Relieves Constipation
• Strengthens the Immune System
• Relieves Osteoarthritis
• Helps to reduce the risk of Diabetics   

    Cluster Beans/Kothavarangai Poriyal is a simple Tamilnadu Style stir fry prepared with finely chopped Cluster Beans usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Poriyal is one common side dish in a daily lunch menu and also one of the side dishes served in a Virundhu/Sadhya. It can also be cooked in a Kerala Style by using Coconut Oil. Though there is not much of a difference when it comes to Poriyal/Thoran, the Oil used and the usage of Seasonings makes a stir fry unique to the region.

Cuisine - South Indian

 Course - Side Dish

 Spice Level - Low - Moderate

 Difficulty - Easy

 Serves - 4

 Author - SM

 Preparation Time - 5 -10 Minutes

 Cooking Time - 5 - 7 Minutes

HOW TO MAKE KOTHAVARANGAI/CLUSTER BEANS PORIYAL

KOTHAVARANGAI/CLUSTER BEANS PORIYAL

INGREDIENTS:

Cluster Beans/Kothavarangai - 2 Cups

Shallots - 4-5 Nos.

Garlic - 1-2 Cloves

Green Chillies - 2 Nos.

Coconut - 2-3 Tbspn

Salt - To Taste

Sugar - a Pinch

For Tempering:

Mustard Seeds - 1 Tspn

Bengal Gram/Urad Dhal - 1 Tspn(Optional)

Curry Leaves - 1 Sprig

Vegetable Oil - 1 Tbspn.

METHOD:

• Clean, wash & cut the ends of the Cluster Beans/Kothavarangai.
• Chop the Cluster Beans/Kothavarangai finely and keep it aside.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add chopped Cluster Beans/Kothavarangai along with a dash of salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in the grated coconut and mix well.
• Cook for a while on a low flame.
• Cluster Beans/Kothavarangai Poriyal can be served along with Rice & Curry or as one of the side dishes in a Virundhu/Sadhya.

KOTHAVARANGAI/CLUSTER BEANS PORIYAL

NOTES:

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Virundhu/Sadhya.
• Adding Garlic is optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 
• Adding grated coconut is optional.