Kothavarangai also known as Guar Beans and Cluster Beans is widely used in Indian cooking. In Southern India, the kothavarangai paruppu usili is a very common dish. In my house, I also make this simple poriyal/ curry with it, the chana dal and fresh coconut added to the curry gives it a nice taste and it goes well with rice and dal or sambar..
Need To Have
- Kothavarangai - 2 cups, chopped
- Dried Red Chilly - 1
- Mustard Seeds - 1/2 teaspoon
- Chana Dal/ Bengal Gram - 21/2 tablespoons
- Asafoetida - 1/4 teaspoon
- Grated Coconut - 1 tablespoon
- Curry Leaves - 5 to 10
- Salt - to taste
Heat some oil, add the mustard seeds and chana dal, when the mustard seeds starts spluttering, add the asafoetida, dried red chilly and curry leaves. Mix once and add the chopped cluster beans, salt and about 1/4 cup water. Mix, cover and cook on reduced heat till the vegetable is done, soft to the bite. Remove the lid, mix in the grated coconut and switch off.
You can do the same curry with regular french beans, but cluster beans has a unique taste.
You'll find cluster beans in Indian and some Chinese or Korean grocery stores.
If the cluster beans is really tender, then the water that I have given is enough, if you feel that the vegetable is not cooked, sprinkle some more water and cook a little longer.