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Guar Fry (Cluster Beans Fry)

- Submitted by Dahlia on 24th Aug 2015

(Guar Pahli Fry, Kothavarangai Varuval, Cheeni Avarakkai Mezhukkupuratti, Guar ki Sabzi)

Cluster beans is also known as Guar Phali or Gawar in Hindi and cheeni avarakkai in Malayalam. It is used in a variety of dishes. Most people who love guar enjoy its unique earthy texture. In Tamilnadu it is called Kothavarangai and is used to make poriyal. Another common usage is in sun-dried form as vattals. Today’s recipe is one of the basic stir-fry with these beans. The procedure is very simple yet the final product is very tasty and crunchy.

Guar Fry


  • Cluster Beans – ¼ kgs (1/2 lb)
  • Oil – 2 tbsp
  • Mustard seeds – ½ tsp
  • Fennel seeds – ½ tsp
  • Red chilli powder – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Curry leaves – 1 sprig (optional)


  1. Wash the beans, trim the tips and cut into 1.5” pieces.
  2. Heat oil in a frying pan or kadai. Splutter the mustard seeds followed by the fennel seeds.
  3. Add the curry leaves and chopped cluster beans.
  4. Add 2 tbsp of water and required salt. Cover and cook it on medium low flame for about 10 minutes.
  5. Remove the lid. Add the turmeric powder and red chilli powder. 
  6. Fry for another 5 minutes till all the moisture evaporates and it gets crispy.
  7. Switch off the stove. Guar fry is ready to be served.


  • You can make it spicy by adding 1 tsp of coriander powder, ½ tsp of cumin powder and ½ tsp of amchur powder.

Serving Suggestion

  • Serve hot with rice or chapatti.
  • This cluster beans fry (kothavarangai varuval) goes well with white rice and some dal or sambhar or mor kuzhambu or rasam.
  • It also tastes great with some soft rotis.

Guar Fry

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