Kothavarangai Poriyal made with cluster beans or gavar is one of those less than 30 minute dishes for a busy day. It can be prepared with very few ingredients. Idli powder or gun powder in this dish can be substituted with garam masala. Just decrease the amount of garam masala as it has a strong taste compared to idli powder. It goes well with Roti and Rice.
To Boil Kothavarangai:
Kothavarangai – 250 Gms (cut into lengthy pieces)
Oil – 1 tsp
Salt – ½ tsp
Water – ½ cup
For the Poriyal:
Oil – 2 tbsp
Mustard Seeds – ¾ tsp
Urad Dal – 1 tsp
Dry Red Chillies (Broken) – 3
Channa Dal – 2tbsp (soaked in water)
Onion – 1 (sliced)
Curry Leaves – from 1 twig
Asafoetida – 1 pinch
Turmeric Powder – 1 pinch
Salt – to suit taste
Red Chilli Powder – ½ tsp
Gun Powder (Idli Milagai Podi)/garam masala – 2 tbsp
Heat the Oil in a pressure cooker. Add the chopped Cluster Beans and Salt. Stir cook for 2 to 3 minutes in low flame. Add a cup of water. Pressure cook the Beans for a whistle. Cut off the flame. Release the steam slowly and carefully by lifting the weight with a spoon or a ladle. Once the steam is released fully, open the lid to avoid the Beans becoming too soft. Strain the water and keep the Beans aside.
Heat 2 tbsp of Oil in a pan. Add Mustard Seeds. When they crackle, add Urad Dal and broken Red chilli. Stir fry till the Dal turns pink. Add the soaked Channa Dal and stir cook for 2 to 3 minutes.
Add the sliced Onion, Asafoetida and Curry Leaves. Cook till the Onion turn translucent.
Add the boiled Cluster Beans. Sauté them for 2 to 3 minutes.
Add Turmeric Powder, Salt, Chilli Powder, and the Gun Powder. Stir well for 3 to 4 minutes. The tasty dish is ready.
Note: The Cluster Beans should not be over cooked else it will spoil the dish.