Indian cuisine · Vegetable Dishes

Beans Poriyal

Finely cut green beans with grated coconut, mustard seed and urad dal, briefly stir-fried — a South Indian everyday side dish.

Ingredients · for 4 servings

• 600 g green beans
• 100 g grated coconut
• 1 tsp mustard seeds
• 1 tbsp urad dal (split black lentils)
• 2 dried chilies
• 1 sprig curry leaves
• 1 pinch asafoetida (hing)
• 1 onion
• 1/2 tsp turmeric
• 3 tbsp coconut oil
• Salt

Instructions

1. Trim the beans and cut into very fine pieces of about 5 mm — the finer, the more evenly they cook in the poriyal; finely dice the onion.
2. Heat coconut oil in a wide pan, let the mustard seeds pop for 30 sec., then add the urad dal and dried chilies and toast for 1 min. until the dal is golden brown.
3. Sprinkle in the curry leaves and asafoetida, let them sizzle briefly, then sauté the onion for 2 min. until translucent.
4. Add the beans and turmeric, season with salt, pour in 3 tbsp water and cook covered for 6–8 min. over medium heat until the beans are tender but still green.
5. Remove the lid and let the remaining liquid evaporate uncovered for 2 min. so the poriyal stays dry.
6. Fold in the grated coconut, warm through for just 1 min., and serve immediately with rice and sambar.