Green Beans Poriyal is an Indian style dry curry made in the style of a stir-fry with peppers and curry leaves.

Green Beans Poriyal

By Sue Lau | Palatable Pastime

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Green Beans Poriyal is my recipe of the day with bloggers sharing recipes for Herb Week. This is an annual event perfect for finding uses for your garden herbs. Glad you could join us.

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I am sharing my recipe for stir-fried green beans. These include curry leaves, which are fragrant and flavorful, that grown  on a plant that can become very large.

You can get these at Indian groceries in the produce section and they will come in little flat cello packages, There are maybe 24 leaves per stem and these are flat. Pull off the leaves for cooking as you can eat those but not the woody stem, obviously.

I have frozen these and dried them to preserve before.

But if you love the aroma as I do you might try to get a plant and grow your own. I bought one last  year and it is on its second year. I bring it inside over winter and in warm months, grow it in a large planter pot. Check your local nurseries or even the Indian market might get some in early in the year.

You will also add split  urad dal to this as well. Don’t worry about it being raw when you add it. It will cook to where it is done but still have texture similar to peanuts.

I also add peanuts. Not everyone does this but I like them. The whole flavor profile reminds me a bit of lemon rice. Peanuts, curry leaves, peppers. Yum!

Since it is not big on protein I don’t consider it a main but you could if you are eating light. As part of another meal I might serve it with something like saag paneer.

Herb Week

Welcome to Herb Week where we let the herbs be the star of the recipe and not just a garnish. Mint, dill, sage, and cilantro are just a few of the herbs we are celebrating this week.

Friday’s Recipes

• Green Beans Poriyal from Palatable Pastime
• Gruyere and Thyme Shortbread from A Kitchen Hoor’s Adventures
• Herb Oil Focaccia from Karen’s Kitchen Stories
• Herb Salad with Optional Edible Flowers from Art of Natural Living
• Methi Lachha Paratha from Magical Ingredients
• Mint Julep from Hezzi-D’s Books and Cooks

Green Beans Poriyal

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Green Beans Poriyal

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Green Beans Poriyal

Sue Lau

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5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Calories 399 kcal

Equipment

• 1 wok or large skillet

Ingredients

  

1x2x3x

• 1 pound fresh green beans trimmed
• 2 tablespoons coconut oil
• 5 dried hot red peppers
• 2 stems curry leaves leaves removed
• 1 tablespoon mustard seeds
• 1 cup chopped onion
• 3 tablespoons shredded unsweetened coconut
• 2 tablespoons split urad dal
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon asafoetida
• 2 cups water
• 1 cup chopped roasted peanuts

Instructions

 

• Trim beans and set aside for cooking.
• Heat oil in wok or skillet and add red peppers, curry leaves, and mustard seeds, heating until they sizzle.
• Add the onions, coconut, urad dal, turmeric, salt and black pepper, cooking until onions soften.
• Stir in the water along with the asafoetida and green beans and cook until beans are tender, about 15 minutes.
• Mix in peanuts last to preserve crunch.
• Serve with rice if desired.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 399kcalCarbohydrates: 25gProtein: 16gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gSodium: 757mgPotassium: 660mgFiber: 10gSugar: 6gVitamin A: 970IUVitamin C: 28mgCalcium: 110mgIron: 3mg

Keyword Herb Recipes

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