Green Bean Poriyal

November 27, 2024

45

medium

6

  1. Prepare the Tamarind Water:
    • Soak tamarind pulp in 2/3 cup boiling water for 40 minutes.
    • Strain the mixture into a small bowl, pressing the pulp to extract as much liquid as possible. Set the tamarind water aside.
  2. Temper the Spices:
    • Heat oil in a large frying pan or wok over medium heat until hot.
    • Add mustard seeds and cumin seeds, cooking until the mustard seeds splutter and turn gray.
    • Stir in urad dal, toor or chana dal, chili, asafetida, and curry leaves. Sauté for a few minutes until fragrant.
  3. Cook the Green Beans:
    • Add the chopped green beans, about 3 tablespoons of the tamarind water, and a pinch of salt.
    • Lower the heat to medium-low, cover, and cook for 5–7 minutes or until the beans are tender.
  4. Finish with Coconut:
    • Stir in the grated coconut and cook for another 2–3 minutes to combine flavors.
  5. Serve:
    • Remove from heat and adjust seasoning if needed.
    • Serve warm with freshly cooked white rice and your favorite dal dishes.
Reviews

Ingredients:

Adjust Servings
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.
Mark as complete
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.
Mark as complete
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.
Mark as complete
4.
Finish with Coconut
Stir in the grated coconut and cook for another 2–3 minutes to combine flavors.
Mark as complete
5.
Serve
1. Remove from heat and adjust seasoning if needed. | 2. Serve warm with freshly cooked white rice and your favorite dal dishes.
Mark as complete
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