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:

Quickview
67k Calories
1g Protein
4g Total Fat
6g Carbs
3% Health Score
Limit These
Calories
67k
3%

Fat
4g
7%

  Saturated Fat
4g
25%

Carbohydrates
6g
2%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
198mg
9%

Get Enough Of These
Protein
1g
2%

Vitamin C
17mg
22%

Vitamin B3
4mg
20%

Folate
42µg
11%

Manganese
0.19mg
10%

Fiber
1g
7%

Iron
0.75mg
4%

Magnesium
12mg
3%

Vitamin B6
0.06mg
3%

Copper
0.06mg
3%

Potassium
92mg
3%

Vitamin B1
0.03mg
2%

Phosphorus
21mg
2%

Vitamin A
90IU
2%

Selenium
1µg
2%

Calcium
14mg
1%

Vitamin B2
0.02mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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