Unlike French beans, cluster beans have an underlying bitter taste. However they are rich in vitamins and dietary fiber. Tender vegetable tastes better, and can be made into several traditional curries such as thengai potta poriyal (தேங்காய் போட்ட பொரியல்), paruppu usili (பருப்பு உசிலி) and paruppu thengai poriyal (பருப்பு தேங்காய் பொரியல்) as well as kootu. Today I wish to share my grandmother's spicy cluster beans poriyal recipe. This is tangy, spicy and tasty. Give it a try!
Tender cluster beans – cut into 1” pieces, 2 cups
Turmeric powder – ½ teaspoon
Salt – to taste
Oil – 2 teaspoons
Mustard seeds – 1 teaspoon
Broken urad dhal – 1 teaspoon
Curry leaves – a few
For masala powder:
Bengal gram dhal – 1 tablespoon
Coriander seeds – 2 tablespoons
Asafoetida – ⅛ teaspoon
Red chilli – 2 or 3 no
Grated coconut – 2 tablespoons
Tamarind – a small piece
Method: Heat 1 teaspoon oil in a kadai and fry red chilies till the color turns darker; add Bengal gram dhal and coriander seeds. Saute till the dhal turns golden brown. Add asafoetida, toss once and switch off the stove. Once the fried ingredients cool down, grind them along with coconut and tamarind into a coarse powder. DO NOT ADD WATER. Keep aside.
Heat the remaining oil in the kadai, add mustard seeds and when they crackle add broken urad dhal. Fry till the dhal turns golder brown. Add the washed vegetable, required salt and turmeric powder. Cover and cook on low flame till the vegetable is cooked. Finally add the masala powder and mix well. Garnish with curry leaves. Serve hot with rice and samabar or rasam.
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