Aug 27, 2010

Bean Poriyal

Yet another South Indian dish i've cooked it more than once. This is a quick one & very delicious eaten with sambhar or even just like a salad. A poriyal is a sauceless vegetable dish, also known as a dry curry.

1 lb green or string beans, finely chopped into cubes
2 tbsp grated coconut (frozen or fresh)
1tsp salt or to taste
2 tbsp water

For Tempering:
2 tbsp oil
1 tsp mustard seeds
11/2 tsp black gram dal (urad dal)
1 dry red chili halved
pinch of asafetida/ hing
¼ tsp turmeric powder
a few curry leaves.

• Trim the ends of the beans & chop them finely in small cubes & set aside.
• Tempering: Heat oil in a heavy saucepan. Add the mustard seeds, black gram dal or urad dal, halved dry red chili, asafetida/ hing powder, and fresh yummy curry leaves. Let them pop!
• When the mustard seeds start to sputter, add the chopped beans, salt, turmeric powder and 2 tbsp water. Cover the saucepan with a lid and simmer over a low heat until the beans are tender.
• Let it cool down. Add the grated coconut & mix thoroughly and serve!

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