Name: Beans Poriyal
Yield: Serves 4
Cuisine: Indian
Ingredients: 9 ounces (250 grams) haricots verts, cut into ¼-inch (½-cm) pieces; 2 dried red chiles, stemmed and broken; ½ teaspoon table salt; 8 to 10 fresh curry leaves; ¼ cup (30 grams) grated fresh coconut (or frozen unsweetened coconut); 2 tablespoons vegetable oil; ½ teaspoon black mustard seeds; 1 teaspoon dhuli urad dal (split skinless black gram)

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This beautiful Kerala-style preparation brings out the best in green beans and coconut.

Ingredients

2 tablespoons vegetable oil
½ teaspoon black mustard seeds
1

Asia
India
Side dish
Gluten-free
Kerala
Vegan

Method

Place a medium nonstick sauté pan over medium heat and add the oil. Add the mustard seeds and dal, and sauté until the mustard sputters and the dal is lightly browned.
Add the asafetida and chiles, and sauté for 30 seconds. Add the haricots verts, curry leaves, and salt. Add half of the coconut and stir well.
Add

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Beans Poriyal

Haricots verts with coconut

Ingredients

Method

Become a Premium Member to access this recipe

Part of