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Green Bean and Coconut Poriyal (Hyderabadi Vaishnava Style) – vegetarian recipe
Stav Kogan

Green Bean and Coconut Poriyal (Hyderabadi Vaishnava Style)

Step into the vibrant world of Hyderabadi Vaishnava cuisine with this stunning Green Bean and Coconut Poriyal! This simple yet elegant South Indian side dish contrasts crisp green beans with snowy-white coconut, speckled with popping mustard seeds and nutty urad dal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • For the Spice Paste
  • 1 tbsp (15 ml) Chana dal
  • 1 tbsp (15 ml) Raw rice
  • 2 Hot green chilies, minced and seeded
  • 3 tbsp (45 ml) Water
  • For the Tempering (Tadka)
  • 5 tbsp (75 ml) Ghee or sesame oil
  • 1 tbsp (15 ml) Split urad dal (or 3 tbsp / 45 ml chopped peanuts)
  • 1 tsp (5 ml) Black mustard seeds
  • 8-10 fresh Curry leaves
  • 1/4 tsp (20 ml) Yellow asafetida powder (hing)
For the Stir-Fry
  • 16 oz (455 g) Green beans, trimmed and cut into 1/4-inch pieces, steamed until nearly tender
  • 1 tsp (5 ml) Salt, or to taste
  • 1/8 tsp (40 ml) Freshly ground black pepper
  • 3 oz (85 g) Grated fresh or defrosted frozen coconut
  • 3 tbsp (45 ml) Chopped fresh dill, fennel, or coriander
  • Steam the green beans ahead of time and store them in the fridge for a super-fast assembly just before serving.
  • For extra protein and a nutty crunch, substitute the urad dal with 3 tablespoons (45 ml / 1.5 fl oz) of chopped peanuts or almonds.
  • Ensure your mustard seeds fully pop before adding other ; this releases their pungent flavor and prevents bitterness.
  • For a brighter flavor, squeeze a wedge of fresh lime over the finished dish just before serving.

Method
 

  1. Make the Spice Paste: In a spice mill or coffee grinder, grind the chana dal and raw rice to a fine powder.
  2. Transfer to a small bowl and stir in the minced green chilies and 3 tbsp (45 ml) of water to form a paste.
  3. Set aside.
  4. Temper the Spices: Heat the ghee or sesame oil in a large, heavy-bottomed pan over medium heat.
  5. Add the urad dal and fry for about 15 seconds until it begins to turn light brown.
  6. Pop the Seeds: Add the black mustard seeds.
  7. Once they begin to pop, immediately add the curry leaves and asafetida powder.
  8. Cook the Paste: A few seconds later, pour in the dal-rice paste.
  9. Cook, stirring, until the mixture dries out and becomes fragrant.
  10. Sauté the Beans: Add the pre-steamed green beans, salt, and black pepper to the pan.
  11. Sauté, tossing frequently, until the beans are heated through and coated in the spices.
  12. Finish and Serve: Turn off the heat.
  13. Stir in the grated coconut and your choice of fresh herbs.
  14. Toss gently to combine and serve immediately.

Nutrition

Calories: 185kcalCarbohydrates: 12gProtein: 4gFat: 14g

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