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Beans Poriyal (Indian Green Beans Stir Fry)
South Indian Green Beans stir-fry with curry leaves, dried red chilies, and coconut.
Servings: 4
Calories: 149kcal
Equipment
Recipe Video
Ingredients
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon asafetida hing
- 2 teaspoons urad dal
- 8 curry leaves
- 1 dried red chili pepper ¼ teaspoon crushed red chili pepper
- 1 pound green beans trimmed and chopped crosswise into ¼" pieces
- 1 teaspoon kosher salt
- ¼ cup unsweetened coconut frozen fresh or dry unsweetened desiccated
Optional Garnish Paruppa Podi
- 1 tablespoon coriander seeds
- ½ tablespoon chana daal
- 1 dry red chili pepper
Instructions
- Heat oil in a medium skillet over medium-high heat. When shimmering hot, add mustard seeds and allow them to pop. Then add asafetida, urad dal, curry leaves & red chilies. Cook, stirring frequently, until fragrant and dal turns light golden brown, about a minute.
- Add green beans, salt; cover and cook, stirring occasionally until beans are crisp-tender, about 3 to 5 minutes. Stir in coconut.
Paruppa Podi (optional topping)
- Roast Chana dal in a small stainless steel pan for 1 to 2 minutes on medium heat. Add coriander seeds and roast for another minute. Allow it to cool down completely.
- Add to a spice grinder along with dried red chili. Grind to make a coarse powder. Spinkle on Green Bean Poriyal for a nutty and spicy flavor boost!
Notes
- Equal amount of roasted peanuts or chana dal can be substituted for Urad Daal
- You can also use frozen green beans instead of fresh in this recipe. Simply stir fry a few minutes longer.
Nutrition
Calories: 149kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 591mg | Potassium: 295mg | Fiber: 5g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 39mg | Calcium: 62mg | Iron: 2mg
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