Clusterbeans,an annul legume which grows better under conditions with frequent rainfall and its 80%of world production is in India..young, fresh clusterbeans have narrow and long body with tiny pods,this cluster beans poriyal is very much famous in rural areas of Tamilnadu..young cluster beans are used in indian cooking, while the mature clusterbean pods are used for their guar gum which is used as thickenig agent in commerical food preparations, cluster beans are very much low in calories and also good for loweing the blood sugar and cholesterol levels..here we get clusterbeans quite easily in Indian groceries, this clusterbeans and channadal stirfry is one of the best side dish my grandma used to do for us, whenever we go to our village, fresh clusterbeans cooked with channadal and sambhar powder this stirfry tastes damn good with hot steaming rice and pappads, i prefer to have this stirfry with rice and boiled egg..such a delicious combination u know..This stirfry goes to Shama's
Grammathu Kaimannam..
2cups Clusterbeans (chopped)
1/2cup Channadal
5nos Curry leaves
1/4tsp Mustard seeds
1/4tsp Urad dal
1tsp Sambhar powder or Redchilly powder+coriander powder
1/4cup Grated coconut
Salt
Oil
Soak channadal for half an hour..meanwhile heat the oil, add the mustard seeds and urad dal, let them splutters, add the chopped clusterbean pieces, soaked channadal, curry leaves and stir everything for a while, add the sambhar powder r else both redchilly and coriander powder to the clusterbeans and sitr for few minutes, add enough water and cook in medium high flame, stir occasionally.Once the water get evaporated, add the grated coconut to the stirfry and put off the stove..Serve hot!
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