Beans curry with coconut | Beans poriyal
Beans curry with coconut is a simple stir fry of french beans with coconut. A day to day subzi that happens in most of the south-indian homes. This beans poriyal makes a great accompaniment with rice.
Servings 4
Calories
Ingredients
- 3 cups chopped french beans
- ¼ cup moong dal soaked in water for 10 minutes
- ⅓ cup fresh coconut
- ¼ teaspoon turmeric powder
- ¾ teaspoon salt or to taste
Tempering
- 2 teaspoon oil any cooking oil
- ½ teaspoon mustard seeds/kadugu
- ½ teaspoon cumin seeds optional
- 4 nos round red chilies
- ⅛ teaspoon hing/asafoetida
- a sprig of curry leaf
Instructions
- Before we start, wash and chop the beans, if making for lunchbox in the morning, i suggest you wash and chop the vegetable a day ahead, so it is easy to cook in the morning rush. Soak the moong dal in plain water for 10 minutes.
- Heat a pan/kadai, with oil given under "Tempering", splutter mustard seeds, crackle cumin, add hing and curry leaves and crushed red chilies and saute for 30 seconds
- Add the washed and chopped french beans to this and saute. Drain the excess water from the moong dal and add it to the beans,
- To the beans add turmeric powder and salt and mix. Sprinkle water ⅔ times on the beans. Do not dump water, just sprinkle. Cover and cook for 8-10 minutes for the beans to cook
- After 8 minutes, open the lid, add fresh coconut to the beans, mix well. Sprinkle little water if needed, cover and cook for another 5 minutes.
- By this time the beans would be tender, check by crushing some cooked beans to see if they are tender, if not, cover and cook for 2 more minutes. Take it off the stove, serve it along with rice.
Video
Notes
- Do not add water while cooking the beans, it will turn soggy and lose the vibrant green color, sprinkle water and cook.
- Adding moong dal is optinal.
- I prefer red chilies for my vegetable stir-fry/poriyals, you can also use green chilies.
