This simple stir-fry is a staple side dish in Surekha’s home, where it’s often served alongside curry, rasam, sambar, or any kind of gravy. These beans are sliced into small pieces for speedy cooking, and are fried in a simple combination of spices. The coconut, while optional, adds an addictive textural component as its thread-like flakes become browned and coat the beans.
Green beans poriyal
by Surekha Ragavan
This simple stir-fry is a staple side dish in Surekha’s home, where it’s often served alongside curry, rasam, sambar, or any kind of gravy. These beans are sliced into small pieces for speedy cooking, and are fried in a simple combination of spices. The coconut, while optional, adds an addictive textural component as its thread-like flakes become browned and coat the beans.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
1 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp urad dal aka ulundu paruppu or black gram (optional)
1 dried chilli, broken in half
½ sprig or 6 curry leaves
1 pinch hing or asafoetida (optional)
300g green beans or haricot verts, cleaned and trimmed into ½-inch slices
30g grated coconut, fresh or freshly frozen (optional)
Salt to taste
1 pinch sugar (optional)
Directions
- Heat up your wok or pan on medium-high heat.
- Once hot, add oil, cumin seeds, mustard seeds and urad dal and leave the spices to sizzle for a few seconds or until the mustard seeds just begin to pop.
- Add dried chilli, curry leaves, and hing. Stir to combine.
- Add the green beans and coconut and stir, lowering the heat to medium to prevent the spices burning. Continue to cook for about five minutes—stirring often—until the green beans are fully cooked but still retain a crunch.
- Add salt to taste, and if necessary, a pinch of sugar. Do a final stir and dish out.
Tips
- Asparagus or long beans can be used in place of green beans.
- Any neutral oil can be used in this recipe, but try it with coconut oil for a more complex flavour.
Ingredients
1 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp urad dal aka ulundu paruppu or black gram (optional)
1 dried chilli, broken in half
½ sprig or 6 curry leaves
1 pinch hing or asafoetida (optional)
300g green beans or haricot verts, cleaned and trimmed into ½-inch slices
30g grated coconut, fresh or freshly frozen (optional)
Salt to taste
1 pinch sugar (optional)
Directions
- Heat up your wok or pan on medium-high heat.
- Once hot, add oil, cumin seeds, mustard seeds and urad dal and leave the spices to sizzle for a few seconds or until the mustard seeds just begin to pop.
- Add dried chilli, curry leaves, and hing. Stir to combine.
- Add the green beans and coconut and stir, lowering the heat to medium to prevent the spices burning. Continue to cook for about five minutes—stirring often—until the green beans are fully cooked but still retain a crunch.
- Add salt to taste, and if necessary, a pinch of sugar. Do a final stir and dish out.
Tips
- Asparagus or long beans can be used in place of green beans.
- Any neutral oil can be used in this recipe, but try it with coconut oil for a more complex flavour.
