Cluster beans fry is a nutritious and comforting dry dish made with cluster beans and a few spices. This is a simple south Indian style dish that goes well as an accompaniment with chapati or a side dish with rice and curry.
Jump to:
This is a vegan and nut free cluster beans recipe that's prepared with basic pantry ingredients. It is perfect to add to in weekly meal plan. Wash and chop the beans ahead of time and keep it in the fridge. On the day you plan to cook, it takes just a few minutes to steam and cook.
The option of preparing it ahead makes it convenient on busy weekdays to put hearty and wholesome meals on the table in minimal time. The best part is that it is so versatile you can pair it with chapati or rice and curry.
Ingredients
- Spices and Lentils: Mustard, cumin, asafoetida, urad dal, chana dal, turmeric and salt.
- Vegetables and Pantry Ingredients: Cluster beans (goru chikkudu kaya), green chillies, curry leaves and desiccated coconut.
- Oil: I have used olive oil but feel free to use any cooking oil that you use regularly.
See the recipe card for quantities.
Step by Step Instructions
Wash and chop cluster beans.
Add water to the idli pot/steamer.
Place trivet and steamer basket on top of it.
Now put the chopped cluster beans in the steamer basket.
Sprinkle a pinch of salt on the beans and close the pot with the lid.
Steam it for 10-15 minutes until cluster beans are tender.
Once done, switch the heat off, remove the steamer basket from the idli pot/steamer and set it aside.
Add green chillies to a blender and pulse it to get a coarse paste.
Set it aside to use later.
In a pan, heat the oil over medium heat.
Add mustard, cumin, urad dal and chana dal. Sauté until the dals turn golden brown.
Now add curry leaves, asafoetida and coarse green chilli paste. Mix well and cook for a minute.
Add steamed cluster beans, turmeric, salt and mix well. Stir well so the spices coat beans.
Cook for 2-3 minutes until the raw aroma of chillies and spices vanishes.
Finally, add desiccated coconut and mix well.
Switch the heat off.
Substitutions and Variations
Coconut: You can use fresh grated coconut instead of desiccated.
Vegetables: Feel free to use onion and garlic if you desire.
Storage
Store leftover goru chikkudu fry for up to 3-4 days in the fridge in an airtight container.
Tips and Tricks
Fresh Beans: Use fresh tender beans for the best texture and flavour.
Remove Strings: Break the top and pull the fibrous strings on the sides towards the bottom to remove them.
Related
Looking for other side dish recipes? Try these:
Pairing
These are my favorite dishes to serve with rice and cluster beans fry:
KEEP IN TOUCH
Do let me know if you try this cluster beans fry recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Cluster Beans Fry (Goru Chikkudu Kaya Recipe)
Equipment
- 1 Skillet/Steel Pan
- 1 Spoon
- 1 Idli Pot/Steamer
- 1 Trivet
- 1 Steamer Basket
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 300 gms Cluster Beans/Goru Chikkudukaya/Gawar
- ½ Tablespoon Oil
- ½ Teaspoon Mustard
- ½ Teaspoon Cumin
- 1 Teaspoon Urad Dal
- 1 Teaspoon Chana Dal
- 1 sprig Curry Leaves remove leaves from stem and wash
- big pinch Asafoetida
- 4 Green Chillies wash and remove the tops
- ½ Teaspoon Turmeric
- Salt as required
- ¼ Cup Desiccated Coconut
Instructions
- Wash and chop cluster beans.300 gms Cluster Beans/Goru Chikkudukaya/Gawar
- Add water to the idli pot/steamer.
- Place trivet and steamer basket on top of it.
- Now put the chopped cluster beans in the steamer basket.
- Sprinkle a pinch of salt on the beans and close the pot with the lid.Salt
- Steam it for 10-15 minutes until cluster beans are tender.
- Once done, switch the heat off, remove the steamer basket from the idli pot/steamer and set it aside.
- Add green chillies to a blender and pulse it to get a coarse paste.4 Green Chillies
- Set it aside to use later.
- In a pan, heat the oil over medium heat.½ Tablespoon Oil
- Add mustard, cumin, urad dal and chana dal. Sauté until the dals turn golden brown.½ Teaspoon Mustard, ½ Teaspoon Cumin, 1 Teaspoon Urad Dal, 1 Teaspoon Chana Dal
- Now add curry leaves, asafoetida and coarse green chilli paste. Mix well and cook for a minute.1 sprig Curry Leaves, big pinch Asafoetida
- Add steamed cluster beans, turmeric, salt and mix well. Stir well so the spices coat beans.½ Teaspoon Turmeric, Salt, 300 gms Cluster Beans/Goru Chikkudukaya/Gawar
- Cook for 2-3 minutes until the raw aroma of chillies and spices vanishes.
- Finally, add desiccated coconut and mix well.¼ Cup Desiccated Coconut
- Switch the heat off.
- Serve delicious hot cluster beans fry as a side with chapati or with rice and pappu.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
Leave a Reply