An easy way to make your family and kids get their daily intake of vegetables in a tasty and simple way. This can also be a new take on green beans casserole during Thanksgiving.
Green Beans Poriyal
Green Beans Poriyal
An easy way to make your family and kids get their daily intake of vegetables in a tasty and simple way. This can also be a new take on green beans casserole during Thanksgiving.
Ingredients
- 4 Cups fresh green beans, stringed and chopped
- 1 Cup Water
- 1 Tablespoon Red Chilli Powder
- Salt to taste
- 1/2 Cup Grated Coconut (Optional)
For Flavour Infusion (Tempering)
- 2 Tablespoons Oil, (coconut/vegetable/ olive oil)
- 2 Tablespoons Mustard Seeds
- 1 Tablespoon Cumin Seeds
- 1 1/2 Tablespoons Split Black Gram Dal (Urad Dal)
- 1 Teaspoon Asafoetida
- 1 1/2 Teaspoon Turmeric Powder
- 6 to 8 Curry Leaves
Method
- 1)
Wash and string the green beans, chop and keep ready.
- 2)
Heat oil in a pan and add the tempering ingredients. Sauté until the urad dal becomes golden brown (toasted) and the mustard seeds start to crackle and splutter.
- 3)
Add the chopped green beans, salt, turmeric power, red chili powder and water.
- 4)
Cover it and let it cook for about 6 to 8 minutes on medium heat, until they are bright green color and tender. Take care to not overcook the green beans. Stir at about 5 minutes so the spices mix well.
- 5)
Switch off the stove and garnish with the grated coconut.
- 6)
The green beans poriyal is ready to be served and can be had with rice, quinoa, Indian bread (chapati/ naan) or as a side dish.
(Please see my Dal and Mor Kozhambu recipes as well for a complete meal)
Tips
If you are using frozen green beans, make sure you don’t add too much water, it will become mushy.