Green Bean Poriyal
A classic South Indian vegetable stir-fry with toasted coconut and curry leaves
Why This Recipe Works
This classic South Indian preparation relies on a quick tempering of spices and the nutty crunch of split urad dal. Slicing the beans small ensures they cook through quickly while absorbing the aromatic oils from the mustard seeds and curry leaves.
Instructions
Heat the oil in a wide pan or wok over medium-high heat. Add the urad dal and toast until it is just starting to turn very light brown, about 1 minute.
Add the asafetida and mustard seeds, heating until the seeds begin to spatter. Immediately remove the pan from the heat, add the curry leaves, and cover with a lid to contain the popping oil.
Return the pan to medium heat once the spattering stops. Stir in the green beans and salt, stir-frying for 1 minute until well coated in the spices. Pour in a splash of water, cover, and steam until the beans are fully tender, about 8 minutes.
Remove the lid and stir in the coconut. Cook for 1 to 2 minutes more to allow the flavors to blend, then remove from the heat. Stir in the citrus juice to taste and serve warm or at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
