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kothavarangai poriyal
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5 from 1 vote

kothavarangai poriyal, cluster beans poriyal recipe

Cluster beans is known as kothavarangai in tamil and is widely used in south Indian cooking in tamil Nadu. We make poriyal, curry, sambar, vathal, paruppu usili with kothavarangai.
Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 4 people


  • 1.5 cup Cluster Beans Chopped
  • 2 tablespoon Moong dal Paasi paruppu
  • 1 teaspoon Sambar powder
  • teaspoon Turmeric powder
  • ¼ cup Grated coconut
  • 1 Onion
  • Salt as needed

To Temper

  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 1 sprig Curry leaves
  • 1 teaspoon Oil


  • Remove the head and tail of cluster beans, wash them and chop them finely as shown in the picture.
  • Boil the chopped cluster beans in water, along with moong dhal, turmeric, salt, sambar/ red chilli powder.
  • Cook till done, moong dal should be just done, not too soft....by that time moong dhal gets cooked, cluster beans too should have got cooked just right.
  • Drain the water and keep aside. You can also steam the cluster beans if you are worried about nutrients.
  • Heat kadai and temper with the items under respective title, followed by onion and fry till onion turns transparent.
  • Add the cooked cluster beans,moong dal and fry for two minutes in medium flame till moisture gets absorbed.
  • Add the grated coconut and stir well for a minute.


  • After final step, my mom adds 2 tablespoon sugar to the poriyal and mix with ghee+ rice. It tastes really good. You can do the same after reserving some and try this way!