Snap Peas Poriyal

(October 10, 2021)Masala Plate

Prep time:

Cook time:

Serves:

This is very similar to beans poriyal. You can use the same recipe with any veggies and have it with rice and kozhambu.

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Green Beans Poriyal

      This is very similar to beans poriyal. You can use the same recipe with any veggies and have it with rice and kozhambu. 

      Ingredients

      Ingredients

      • 4 Cups Fresh snap peas, stringed and chopped
      • 1 Cup Water
      • 1 Tablespoon Red Chilli Powder
      • Salt to taste
      • 1/2 Cup Grated Coconut

      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)
      • 1/2 Teaspoon Asafetida
      • 1 1/2 Teaspoon Turmeric Powder
      • 6 to 8 Curry Leaves

      Method

      • 1)

        Wash and string the snap peas, 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 snap peas, 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 snap peas 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, poricha kozhambu recipes as well for a complete meal)

      Nutrition

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