Beans Poriyal
Poriyal is a Tamil word for shallow frying a vegetable dish along with a few spices. A dish made using the same technique is called palya or sukka in Karnataka, porutu in Andhra Pradesh and thoran in Kerala. Beans poriyal is best served with rice and sambar, but you could pair it with chapatis as well for breakfast.
Servings: 1 People
Calories: 80kcal
Equipment
- Pan
- Grater
- Chopping board
- Knife
Ingredients
- 250 gms Beans Finely Chopped
- 3 tbsp Coconut Grated
- ½ tbsp Mustard seeds and split black gram
- 1 Nos Green Chilli Chopped
- 1 Stalk Curry Leaves Fresh
- 1 tbsp Oil Use cold press Groundnut oil
- 1 Pinch Asafoetida
- 50 ml Water
- 1 tbsp Salt Table salt
Instructions
- Heat oil in a pan.
- Season with mustard seeds, Black gram, Asafoetida and curry leaves.
- Add chopped green chilli, followed by finely chopped beans.
- Add required salt and water.
- Close with a lid and cook.
- Garnish with coconut and serve.
Notes
Note:
Beans can be steam cooked for poriyal preparation.
Dried red chilli Can be used instead of Green chilli for Variation.