Kothavarangai Curry Recipe

Cooking Directions

• STEP 1.Wash and trim the ends of the cluster beans. Cut them into small pieces.
• STEP 2.Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and chopped onions.
• STEP 3.Saute until the onions turn golden brown. Then add the cluster beans, turmeric powder, red chili powder, and salt.
• STEP 4.Mix well and cook covered on low heat until the beans are tender.
• STEP 5.Meanwhile, grind coconut, cumin seeds, and green chilies into a smooth paste.
• STEP 6.Add the coconut paste to the cooked beans and mix well. Cook for another 5 minutes.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to cook the cluster beans until they are tender but still retain their crunchiness.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can also add a pinch of asafoetida (hing) for extra flavor.
• For a variation, you can add grated coconut as a garnish before serving.

Storage and Serving

• Leftover Kothavarangai Curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and add a little water if needed to adjust the consistency.
• Serve the curry as a side dish with steamed rice, sambar, and papad for a complete South Indian meal.