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Ariso is a food transparency and personalized recommendation platform. We pride ourselves in helping people make the right food choices.

Why should I trust Ariso?

Ariso’s recommendations are curated and vetted by a team of nutrition experts so, they are completely unbiased and credible.

How should I find what’s good for me and what isn’t?

Simply search for a food item/scan its barcode, and you’ll know whether it is clean. If you want to know what’s good for your well-being, download our app, create a profile with us, and then search or scan for food items.

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Recipe

Coconut Spiced Cluster Beans

Recipe By:

Ariso Recipes

Coconut Spiced Cluster Beans

Name: Coconut Spiced Cluster Beans
Prep time: 10
Cook time: 15
Total time: 25
Cuisine: South Indian
Ingredients: Salt,Sunflower Oil,Curry Leaves,Cluster beans (Cyamopsis tetragonobola),Chillies, green - all varieties (Capsicum annum),Onion, small (Allium cepa),Asafoetida (Ferula assa-foetida),Chillies, red (Capsicum annum),Coconut, kernel, fresh (Cocos nucifera),Mustard seeds (Brassica juncea)

Last update date: February 24, 2012

Indulge in the delightful flavors of Coconut Spiced Cluster Beans, a dish that combines tender cluster beans with the richness of fresh coconut and aromatic spices.

Total Time:

25 minutes.

Cuisine:

South Indian

Ariso Intelligence

Looks Clean

All Ingredients used are safe and clean.

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Ingredients

Serving:

4

1

2

3

4

5

6

7

8

9

10

Cluster Beans

500.0 g

Onion

1.0 piece

Mustard Seeds

1.0 teaspoon

Dried Red Chilli

1.0 piece

Curry Leaves

1.0 sprig

Asafoetida (Hing)

As required

Fresh Coconut

4.0 tablespoon

How To Cook?

1

To prepare coconut spiced cluster beans, start by washing and finely chopping the cluster beans, discarding the ends, and set them aside.

2

Grind the grated coconut along with a green chili to a coarse mixture using a mixer grinder, and keep it aside.

3

Heat oil in a heavy-bottomed pan over medium flame, add the mustard seeds, and let them crackle.

4

Add the asafoetida, dried red chili, and curry leaves, and let them splutter.

5

Once they splutter, add the finely chopped onion and saute until it turns translucent.

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