I’ve posted a new video, this time for a South Indian dish known as a poriyal. This simple means a dish that is started with mustard seeds and urad dal that is toasted, or classically fried in oil, then cooked with chiles, turmeric, asafoetida, and curry leaves and finished with coconut. While it can be made with nearly any kind of vegetable, we tried it first with green beans, and so have duplicated it with green beans.
You can watch the video at: https://youtu.be/T6SwQxrN0pk
Ingredients
1/2 lb (or 250 g) French beans
1 Tbsp oil / water
3/4 tsp mustard seeds
2/3 tsp urad dal
2 dry chiles
1/4 tsp turmeric
1 pinch asofoetida (hing)
1 sprig curry leaves
2-3 Tbsp finely grated coconut
1/2 c water
Salt to taste
Method
Begin by cleaning your green beans. I like to try snapping the ends off a few of them first, and then if I don’t get strings, I’ll just use a knife and cut the tips off. Once I’ve cut all of the tips off, line a few of them up and begin cutting them into 1/4″ pieces. The small size lend a nice mouth-feel when eating the dish.
In a small skillet, add your urad dal and dry-roast for a moment. You ultimately want it to have a maroon-ish sort of color. Add the mustard seeds. You will want to dry-roast them until you can hear them begin to sizzle and pop. It’s important to do this, or you just won’t get the same flavor from these spices.
Next, add you curry leaves and chiles. I moved it around the pan to heat them up a touch. Then add the asafoetida and turmeric. Then add a bit of water to make a paste. A note about the asafoetida. I keep it in a closed spice jar in a closed mason jar because the smell really gets out and will take over everything it comes in contact with. It mellows considerably when cooked.
Once you’ve got a nice paste, you can add your green beans. Toss them to coat, and then add water to cook the beans for about 10-12 minutes or until they reach your preferred, desired tenderness.
Once your beans are at your desired tenderness you can stir the coconut into the dish.
This dish can be served immediately hot, or is just as good served at room temperature. It makes a great side dish. I’ve also been in the habit of doubling this recipe and I still sit there and eat it all.