Green Bean Poriyal
eatoplan
November 27, 2024
This Green Bean Poriyal is a flavorful South Indian stir-fry made with tender green beans, aromatic tempered spices, and a touch of tamarind for a hint of tanginess. The combination of mustard seeds, curry leaves, and dal creates a fragrant, crunchy base, while freshly grated coconut adds a subtle sweetness to balance the flavors.
Perfect as a side dish, this poriyal pairs beautifully with steamed rice and dal, making it a delicious and wholesome addition to any South Indian meal!
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Ingredients:
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| 0.5teaspoon asafetida | |
| 1teaspoon brown mustard seeds | |
| 1teaspoon chana dal rinsed | |
| 2teaspoons coconut oil | |
| 1teaspoon cumin seeds | |
| 1small handful curry leaves dried, crushed | |
| 1 chili fresh, red, finely chopped, (don't remove the seeds) | |
| 0.5teaspoon sea salt to taste | |
| 2tablespoons tamarind pulp | |
| 4tablespoons coconut dried, shredded, unsweetened | |
| 1teaspoon skinned urad dal split, rinsed |
Directions
1.
Prepare the Tamarind Water
1. Soak tamarind pulp in 2/3 cup boiling water for 40 minutes. | 2. Strain the mixture into a small bowl, pressing the pulp to extract as much liquid as possible. Set the tamarind water aside.
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2.
Temper the Spices
1. Heat oil in a large frying pan or wok over medium heat until hot. | 2. Add mustard seeds and cumin seeds, cooking until the mustard seeds splutter and turn gray. | 3. Stir in urad dal, toor or chana dal, chili, asafetida, and curry leaves. Sauté for a few minutes until fragrant.
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3.
Cook the Green Beans
1. Add the chopped green beans, about 3 tablespoons of the tamarind water, and a pinch of salt. | 2. Lower the heat to medium-low, cover, and cook for 5–7 minutes or until the beans are tender.
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4.
Finish with Coconut
Stir in the grated coconut and cook for another 2–3 minutes to combine flavors.
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5.
Serve
1. Remove from heat and adjust seasoning if needed. | 2. Serve warm with freshly cooked white rice and your favorite dal dishes.
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