Beans poriyal

Poriyal (stir fry), is a tamil word which is used in Chennai for fried vegetables which is shredded or chopped finely. It is a very important part of south meal. It is served as a side dish in 3 course meal which is served with plain rice, sambar, rasam and curd. When you go to any restaurant in Chennai, and order for meals during lunchtime, you will see that rice, puri and side dishes with curd and pickle is served. With that side dish poriyal is served. Grated or shredded coconut is added at the end as a dressing and for a special taste.

Ingredients

  • Beans – 220 gms
  • Carrots – 2
  • Green chillies – 2
  • Oil – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Hing (asafoetida) – a pinch
  • Curry leaves – 12
  • Dry chillies - 3
  • Chana dal (Bengal gram) – 1 tsp
  • Fresh coconut (grated) – 4 tbsp
  • Salt - as per taste

Method

  • Chop the beans and carrot into small pieces and keep it aside.
  • Slice the green chillies and keep it aside.
  • Take a kadai or any vessel, add oil, when it gets warm add mustard seeds, cumin seeds, hing, chana dal, dry chillies stir well, when it sputters add green chillies and curry leaves and fry it, for 30sec.
  • Now add beans and carrot mix well, then simmer the flame and add water less than 1/3rd cup of water or 4tbsp water, salt and mix well.
  • Close the lid and cook till the beans are cooked well, it will take 12 to 15min, when it is almost cooked and no water remains add grated coconut, mix it well.
  • Switch it off, as soon as grated coconut is added.
  • Serve this poriyal with plain rice and sambar or rasam.

Notes

  • If you want can add the boiled or steamed vegetables after the thadka, mix it well, then add the grated coconut and switch it off. It is for quick version.
  • With the same ingredients you can make cabbage poriyal, beetroot poriyal, carrot poriyal or mixed vegetables poriyal.

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