Kothavarakkai Thenga Poriyal

shwetha's picture

Jul. 15, 2013

This stir fried dish is simple to make with equally simple and easy to find ingredients. The cluster beans are not pressured cooked here, but is cooked in an open pan. The coconut is added in the final stage, so as to retain the subtle and fresh taste of it and should not be cooked along with the cluster beans. As soon as the coconut is added and mixed make sure to turn the heat off in order to preserve it's original taste.


Cluster beans 2 Cup (32 tbs) , cut into medium size pieces
Onion 1 Medium , chopped finely
Coconut 2 Teaspoon , grated
Black gram 1 Teaspoon
Mustard seeds 1/2 Teaspoon
Cumin seeds 1/2 Teaspoon
Turmeric powder 1/4 Teaspoon
Green chili 2
Oil 1 Tablespoon
Water 1 Cup (16 tbs)
Coriander leaves 2 Teaspoon
Salt To Taste



1. Grind green chili and coriander leaves into a fine paste and keep aside.


2.Heat oil in a thick bottomed pan(kadai), and add mustard seeds, cumin seeds, black gram and sauté until golden brown.

3.Add onion, green chili paste and sauté for a minute.

4.Add the cluster beans, turmeric powder, salt and stir fry for a minute, until it is mixed well.

5.Pour the water and cook it with a closed lid till the beans are done.

6.Add the grated coconut, mix it and immediately turn off the stove.


7.Garnish with coriander and serve it hot with rice or roti.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 95Calories from Fat 44

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 106 mg4.42%

Total Carbohydrates 11 g3.7%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet