Kothavarangai Poriyal

Kothavarangai in Tamil or Cluster Beans in English or Gawaar in Hindi is one vegetable that is made at least once in a week at our home. I either make Kothavarangi Paruppu Usli (puttu) or Kothavarangai Poriyal or a simple stir fry with onions added.

Kothavarangai Poriyal

Today’s recipe is Kothavarangai Poriyal where kothavarangai is cooked with salt and turmeric powder. Once tender, coarsely powdered ground nut and red chillies is added. Kothavarangai Poriyal as an accompaniment goes very well with Rice or Chapathis. It is very easy to prepare and quite tasty too.


Kothavarangai or Cluster Beans – 200 gms
Turmeric powder – ¼ tsp
Salt to taste
Water – around ¼ to ½ a cup
To temper
Oil – 2 tsps
Mustard seeds – ½ tsp
To coarsely powder
Red chilli – 2 or 3
Roasted peanuts – two handfuls

Kothavarangai Poriyal


Prep time – 10 mins
Cook time – 20 mins
Total time – 30 mins
Serves 3

  1. Wash, cut and discard the top and tail of the cluster beans. Chop the beans into 1 cm length pieces.
  2. Powder the roasted peanuts and red chillies coarsely and set it aside.
  3. Heat oil in a pan; add mustard seeds and let them splutter. Reduce flame to low-medium.
  4. Add the chopped cluster beans along with turmeric powder and salt to taste.
  5. Sprinkle little water for the beans to cook. Cover and cook until the beans are soft.
  6. Add the coarsely powdered groundnut and red chillies and mix well. Cook for another 4-5 mins. Switch off the flame.

Serve this tasty Kothavarangai Poriyal with Rice and Sambar or Rasam or Curd or with Chapathis.

Kothavarangai Poriyal


  1. I used roasted and skinned peanuts. Refer to Peanut Chutney post’s notes section on how to roast and powder peanuts or groundnuts for various dishes.
  2. I used a little over ¼ cup of water to cook the beans till tender. You can adjust the water added as per your discretion.
  3. Instead of cooking the beans in a pan, you can also pressure cook the cluster beans. Take the chopped beans in a bowl that can fit inside your cooker. Add salt, turmeric powder and 2 or 3 tbsps of water. Place the bowl inside the cooker filled with water. Pressure cook for 2 whistles. Once pressure releases, proceed with the tempering and rest of the steps.

2 comments for “Kothavarangai Poriyal

  1. Feb 11, 2017 at 5:44 pm

    Healthy and delicious

    • Deepa
      Feb 12, 2017 at 5:02 am

      Hi Ruxana. Thanks for your comments.

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