Cluster Beans Poriyal



Tender Green Cluster bean pods seasoned with fresh coconut cumin masala, a delectable curry which can be served with Roti or Rice. As a rich source of protein and fiber, cluster beans offer several health benefits. Cluster beans is very useful in controlling diabetes, curing constipation and also reduces the cholesterol level.
Gawaar Subji / Goruchikkudu Kaya Kora / Mattikayala / Gorikayie Curry / Kothavarai Poriyal / Kothavarangai Poriyal / Cluster Beans Stir-Fry / Palya / Guar Phalli

Ingredients -1
2 cups Cluster Beans (Chopped)
1 no Onion
1/2 tsp Mustard seeds
1/2 tsp Split black gram
5 nos Curry leaves
1/4 tsp Turmeric powder
1/4 tsp Asafoetida powder
3 tsp Oil
1 tsp Salt (or to taste)
1/2 tsp Sambar powder (optional)
3 cups Water (for blanching)
3 pinches Salt (for blanching)


Ingredients – 2
1/2 cup Fresh grated coconut
1 tsp Cumin seeds
2 nos Green chili


Pick fresh Cluster beans, give them a nice rinse and chop the head and tail. Pile a few together and start chopping them into small pieces as shown.

Bring about 3 cups of water to a perfect boil, add few pinches of salt and chopped cluster beans. Let it boil for 3-4 minutes (we are just blanching, do not over cook) or until it becomes tender but firm. Switch off and drain all the water. Keep the cooked beans aside.

Meanwhile combine ingredients in table-2 (coconut, cumin and green chilli), grind them to fine powder and keep aside.

Heat oil in a pan, splutter mustard, split black gram and curry leaves. Sprinkle asafoetida and add the chopped onions. Fry them until the onion starts to brown. Now add the cooked cluster beans along with turmeric, salt and sambar powder. Saute for few minutes.

Now add the ground coconut masala powder and give a quick toss.  Again saute for few minutes and switch off.

These are great side for sambar/ rasam / curd rice.



Yield – 2-3 adult servings approx.

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January 2015
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