Green Bean Poriyal
Green Bean Poriyal takes about 45 minutes from beginning to end. One portion of this dish contains around 1g of protein, 5g of fat, and a total of 70 calories. This recipe serves 6 and costs 30 cents per serving. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. 24 people have made this recipe and would make it again. It works well as a side dish. Head to the store and pick up curry leaves, unsweetened shredded coconut, sea salt, and a few other things to make it today. It is brought to you by foodandspice.blogspot.com. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is not so outstanding. Similar recipes include beetroot carrot poriyal , how to make beetroot carrot poriyal, french beans poriyal , how to make french beans poriyal, and Green Bean, Goat Cheese and Green Olives Salad.
Servings: 6
Ingredients:
1/2 teaspoon asafetida
1 teaspoon brown mustard seeds
2 teaspoons coconut oil
1 teaspoon cumin seeds
small handful of dried curry leaves, crushed
1 teaspoon toor dal or chana dal, rinsed
1 fresh red chili, finely chopped (don't remove the seeds)
1/2 teaspoon sea salt, or to taste
2 tablespoons tamarind pulp
4 tablespoons dried unsweetened shredded coconut
1 teaspoon split skinned urad dal, rinsed
Equipment:
frying pan
bowl
wok
Cooking instruction summary:
Soak the tamarind pulp in 2/3 cup boiling water for 40 minutes. Strain the tamarind into a small bowl, pressing down on the pulp to squeeze as much liquid as you can. Set the drained tamarind liquid aside.In a large frying pan or wok, heat the oil over medium heat until hot. Add the mustard seeds and cumin seeds to the pan and cook for a few minutes. Now add the urad and toor or chana dals, chilli, asafetida and curry leaves. Fry for another few minutes until the mustard seeds turn grey and begin to splutter and pop.Now add the green beans, about 3 tablespoons of the tamarind water, and salt. Reduce the heat to medium-low and cover. Cook until the beans are tender, about 5 to 7 minutes. Stir in the coconut and cook for another few minutes.Remove from heat and taste for seasoning. Serve warm alongside some fresh cooked white rice and your favorite dal dishes.
Step by step:
1. Soak the tamarind pulp in 2/3 cup boiling water for 40 minutes. Strain the tamarind into a small bowl, pressing down on the pulp to squeeze as much liquid as you can. Set the drained tamarind liquid aside.In a large frying pan or wok, heat the oil over medium heat until hot.
2. Add the mustard seeds and cumin seeds to the pan and cook for a few minutes. Now add the urad and toor or chana dals, chilli, asafetida and curry leaves. Fry for another few minutes until the mustard seeds turn grey and begin to splutter and pop.Now add the green beans, about 3 tablespoons of the tamarind water, and salt. Reduce the heat to medium-low and cover. Cook until the beans are tender, about 5 to 7 minutes. Stir in the coconut and cook for another few minutes.
3. Remove from heat and taste for seasoning.
4. Serve warm alongside some fresh cooked white rice and your favorite dal dishes.
Nutrition Information:
covered percent of daily need
