Cluster beans sambar recipe – How to make clusterbeans sambar recipe – sambar recipes

Cluster beans sambar is a simple and easy sambar recipe made with cluster beans.  It is also called as gorikaayi huli in Karnataka and  kothavarangai sambar in Tamil nadu and it goes well with steamed rice.  This sambar recipe can be prepared quickly by using sambar powder.  Clusterbeans has its own unique taste and flavor and has got lot of health benefits. Only ensure that the clusterbeans used are not hard but soft and tender.  Do try this delicious and spicy South Indian sambar made with cluster beans and enjoy!!

Prep Time : 20 mins

Cook Time :  20 mins

Servings :  4 persons

South Indian cuisine


Clusterbeans –  15 nos (chopped into medium or small pieces)

Small onions – 15 nos

Tomatoes – 1 (medium sized) (chopped into small pieces)

Tur dal – 1/2 cup

Tamarind or imli –  one lemon sized

Turmeric powder – 1/4 teaspoon

Sambar powder – 2 teaspoons

Cooking oil or ghee – 2 tablespoons

A pinch of asafetida or hing

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Methi seeds – 1/4 teaspoon

Whole red chillies – 2 nos

Few curry leaves

Coriander leaves for garnishing

Salt to taste


Soak the turdal with sufficient water for half an hour to 45 minutes. (Soaking helps the dal to cook faster).  Add turmeric powder and few drops of oil to the soaked dal.  Pressure cook the dal for upto 4 whistles or till done.  Once cooled down, mash the dal and keep it aside.

Boil the cluster beans with 2 cups of water till they become little soft.  Once done, drain the water and keep the boiled clusterbeans aside.  Soak the tamarind in 1 cup of hot water.  Extract the juice and set aside.

Heat oil in a pan on medium flame.  Once the oil becomes hot, add mustard seeds, cumin seeds and methi seeds and allow them to splutter.  Then add a pinch of asafetida and red chillies and saute for few seconds.

Add small onions and chopped tomatoes and saute till the onions turn slightly brown and tomatoes become little soft.

Then add tamarind juice  and mix well.   Once the tamarind water comes to a nice boil and the raw smell of the tamarind goes away, add sambar powder and salt and give a good mix.

Add the boiled clusterbeans and mix again.  Cook on a low flame for 2 minutes.


Add the boiled and mashed dal and mix well.  Add water and adjust the consistency and cook with the pan covered  with its lid, for 3-4 minutes on a low flame.  Once the sambar reaches a thick or a desired consistency, switch off the flame.  Add the curry leaves.

Garnish with coriander leaves and serve hot with steamed rice and any vegetable of your choice.


You can use regular onions instead of small onions.

Tomatoes gives a nice tangy taste to the sambar.  So do not skip tomatoes.

You can use french beans if you do not have clusterbeans.

Ghee instead of oil gives a good flavor to the sambar.

Ensure to mash the dal before making the sambar.

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