Poriyal is a Tamilian (South Indian) stir fry dish cooked using finely chopped vegetables. This dish is simple to cook and packed with flavours from the nutty lentils & spices. Also, tastes great when served with lemon rice and plain yogurt.
Serves: 4 people | Prep : 20 mins | Cooking : 15 mins

Health Hack: Health Hack: Beans provide a good boost of plant protein. Curry leaves are of high medicinal value and asafoetida has antispasmodic, anti-inflammatory and antioxidant properties.
Fresh Ingredients
  • Fine Green Beans - 500gms
  • Curry Leaves - 15
  • Coconut (fresh or desiccated) – 2 tbsp, grated for garnishing
  • Fresh Coriander – 2 tbsp, finely chopped
  • Whole Dry Red Chillies – 1 or 2
  • Mustard Seeds - 1 tsp
  • Asafoetida (Hing) - ¼ tsp
  • Urad dal (split black gram) - ½ tbsp
  • Vegetable Oil - 4 tbsp
  • Salt – to taste

Step 1

Trim the green beans at both ends and chop them finely so that they will cook quickly.

Step 2

Heat oil in a wide bottom pan over a medium heat. When the oil is hot but not smoking, add mustard seeds and lower the heat immediately. Once the mustard seeds have spluttered for 3-5 seconds, increase the heat and add the dry red chillies and urad dal.

Step 3

When the chillies turn crisp and the urad dal starts turning pinkish-brown, add the curry leaves. Stir again. Finally, when the curry leaves become crisp then add asafoetida. Let everything sizzle for just a few seconds.

Step 4

Now add the green beans and stir them well to coat evenly in the spice mixture.

Step 5

Check seasoning and let the beans cook with the lid on until they are tender but retain their bright green colour.

Step 6

Garnish the cooked beans with grated coconut and coriander.

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