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South Indian Green Beans Poriyal Recipe – This dish will add a splash of colour to any table! It take so less time to make and takes the humble green beans to a whole new level.
As a kid, there were very few veggies that I liked or ate. Apart from my all time favorite Potato, there were only a handful of veggies that I relished. Cauliflower, Cabbage, Ladies Finger were among the few that I liked. And the green french beans were the only beans that I ate. The other kinds of beans were off the chart for me like the Cluster Beans or the Sem ki Phalli. But then I started eating most of the food items later on, and now there are very few things that I don’t eat. But still the green beans happen to be one of my favorites. Some childhood habits never die and some childhood taste buds never change. Even now I get all twinkling and happen while making this South Indian Green Beans Poriyal Recipe. It is almost like a festival for me.
The South Indian Green Beans Poriyal Recipe is so easy to make that you will be making this again and again. It is a very, very South Indian dish with the touch of fresh grated coconut to it. Once you get to learn the technique, which is pretty simple enough, you can experiment the poriyal variety with a wide range of veggies. Tweak the spices according to your preference and the world is your oyster.
All you will have to do is trim the edges of the beans and cook it with minimal spices and finish it off with fresh grated coconut to make this yummy south indian green beans poriyal recipe. You can even add the dried coconut if you do not find the fresh one easily in your locality. But it tastes best with fresh coconut. I am truly lucky that I get fresh grated coconut here in the supermarkets so easily. So I never have shortage for the fresh coconut ever, alhamduLILLAH.
Let’s get started with the South Indian Green Beans Poriyal Recipe
South Indian Green Beans Poriyal Recipe
- 250 gms french beans
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 onion finely chopped
- 6-7 curry leaves
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/4 cup fresh grated coconut
- salt to taste
- Trim the edges of the beans and cut them into small pieces
- Heat oil in a non stick pan and add the mustard seeds till they begin to splutter.
- Now throw in the curry leaves and onion. Lightly fry till couple of minutes.
- Toss in the cut beans and cook on low flame covered with the lid. (You can sprinkle some water here if you wish. I like to cook without the water on simmer. The steam helps with the cooking on itself and I feel the taste is much better this way)
- Cook till the beans have changed their color and cooked through.
- Add in the turmeric powder, red chili powder, salt and grated coconut. Stir well and cook for about 2-3 minutes more. Do not overcook after the coconut is added. It is just enough to dry up the water from the fresh coconut, which gives a nice crunchy taste to it. Switch off the flame.
- Serve hot with some hot rice and dal.
Signing off until next time,
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