Green beans, grated coconut and the tiniest amount of oil makes this common Tamil dish, fansi poriyal, simple, light and healthy.
Poriyal is a generic term used to refer to dry vegetable curries and is an indispensable part of a Tamil thali. Poriyal can be served as a light meal, with rice or bread, it could be a side dish or a course on its own.
The flavouring of the oil with spices, tempering, is a common South Indian technique. This flavoured oil is either used to cook the dish, or added after it is cooked, as in tarka dal.
You could substitute different vegetables; I have found peas work well and carrots do not. I recommend not mixing vegetables, as this dish features the simple taste of one vegetable. We have other recipes for mixed vegetables, such as avial, and dishes for other vegetables.
Do not over-cook this. You want the beans to still have a crisp texture. Also, do not overdo the chilli. It is meant to have some bite but go too far and you will lose the balance of flavour.
We cook this often, both for family meals and when entertaining. It really cannot be cooked in advance and tastes best straight from the stove.
the recipe
about
equipment
- wide pan with lid
ingredients
- 250 g green beans - trimmed and diced
- 2 tsp split black lentils - urad dal
for tempering
- 1 tbsp gingelly oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- ½ tsp asafoetida powder
- 6 curry leaves
- 1 red chilli - halved lengthwise
- ½ tsp salt
for serving
- 2 tbsp coconut - grated
instructions
- Place the split black lentils in some warm water and allow to soak for ten minutes to soften. Drain and set aside.2 tsp split black lentils – urad dal
- Heat the oil in a wide pan. on a medium heat. Add the mustard seeds, cumin seeds, turmeric, asafoetida powder, curry leaves. and the drained urad dal. Stir well.1 tbsp gingelly oil, 1 tsp black mustard seeds, 1 tsp cumin seeds, ½ tsp ground turmeric, ½ tsp asafoetida powder, 6 curry leaves
- When the mustard seeds splutter, add the beans and chilli, then stir together for three minutes.250 g green beans – trimmed and diced, 1 red chilli – halved lengthwise
- Add two tablespoons of water and the salt. Turn heat to low, and cover pan. Cook gently for five minutes or until the beans have just cooked, but still retain crunch.½ tsp salt
to serve
- Remove from heat, add the coconut, stir gently, and serve.2 tbsp coconut – grated
notes
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I didn’t realise how good this was until I tried it last weekend.