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Crunchy Spicy Green Beans Poriyal
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RECIPE
INGREDIENTS
225 grams green beans, chopped into 1/4 inch rounds
1 teaspoon salt
2 1⁄2 tablespoons vegetable oil
2 teaspoons black mustard seeds
3 dried red chillies, mild, preferably goondu milagai
2 teaspoons urad dal (black gram), hulled, spilt
1 green chilli, fresh, sliced
10 curry leaves
25 grams onions, about 1/4 medium, chopped
1⁄4 cup coconut, grated
1⁄4 teaspoon salt, or to taste
COOKING METHOD
- Pour 4 cups water into a medium saucepan and bring to a boil over high heat; add salt. Blanch the beans in the salted water. Drain in a colander and set aside.
- For the tempering, add oil to a large kadhai or wok over high heat. When the oil is hot but not yet smoking, slide in the mustard seeds and the red chillies. Once the mustard seeds start to crackle, add the urad dal and stir. Add the green chillies, curry leaves and onions, and give the mixture another quick stir. Add the coconut and salt if required. Sauté for a minute.
- Reduce heat to medium high and add the drained beans; sauté for about a minute. Take off the heat and serve.
- Pour 4 cups water into a medium saucepan and bring to a boil over high heat; add salt. Blanch the beans in the salted water. Drain in a colander and set aside.
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