Beans Poriyal | Beans Stir-fry
Beans poriyal is a common and simple South Indian dry curry recipe usually served as an accompaniment with lunch.
Equipment
- Pan / Kadai
Ingredients
- 200 g long beans
- ½ medium sized onion
- 1 tsp oil
- 1 red chili
- A sprig of curry leaves
- 2 tbsp grated coconut
- Salt to taste
- To temper
- ½ tsp mustard seeds
- ½ tsp chana dal
- ½ tsp split urad dal
Instructions
- Wash thoroughly and finely chop onions and beans.
- Heat oil in a pan and add mustard seeds. Once the mustard seeds crackle, add chana dal and split urad dal.
- Once the dals are browned, add chopped onions and red chillies. Adjust the number of red chillies according to your heart preference. Saute till the onions turn translucent.
- Now add the chopped beans, required salt and around 1/3rd cup of water.
- Once the water comes to boil, cover and cook in low flame for around 10 to 12 minutes. Stir once in between.
- After 10 to 12 minutes check whether the beans are cooked. If it's not cooked, add a tbsp of water and cook for another 3 to 4 minutes. If cooked, keep the stove on high flame till all the remaining water has evaporated.
- Now add grated coconut and simmer for just 30 seconds
- Switch off the stove.
- Serve with sambar, rasam or curd rice!!
Notes
- You can make this recipe with either beans or along with carrot and beans together.
- Skip the onions to make it a no onion no garlic recipe.
- Chop the veggies in the same size for even cooking.
- You can skip the coconut if you are going to forward the leftovers.
- Do not overcook the vegetables and make it mushy.