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Beans curry

15 mins green beans curry with coconut
5 from 1 vote
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Ingredients

to steam

  • 270 grams of beans washed and finely chopped
  • 1/4 teaspoon turmeric powder
  • required salt

To temper

  • 1/2 tablespoon coconut oil
  • 1 tablespoon urad dal
  • 1/2 teaspoon mustard seeds
  • curry leaves few
  • 2 green chilli
  • 1/2 teaspoon asafoetida

Poriyal

  • required salt
  • coconut 1/4 cup

Instructions

  • First, add enough water to an idli pan
  • Turn on the stove to medium flame
  • Place idiyappam plate on top
  • add beans, turmeric powder, and salt; mix well and spread
  • steam cook for 12-14 minutes until the beans turn soft press; turn off the stove and Transfer cooked beans to a colander
  • add oil to a wide heavy bottomed pan and turn on the stove on medium flame
  • when the oil turns hot add mustard seeds, urad dal, and curry leaves
  • furthermore, add green chillies and asafoetida; mix well and roast
  • Add cooked beans, salt and give a quick mix
  • furthermore, add coconut and cook for 2-3 minutes; turn off the stove

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Notes

  1. If you cook beans with excess water, might lose nutrients while discarding the beans' cooking water. You can cook beans in a pressure cooker with very less water and prepare beans for thengai curry.  if you are not comfortable releasing the pressure this steaming is perfect
  2. to make it kids friendly texture I cook it for 12-14 minutes. Adjust time according to your preferred texture. Cooking time might slightly vary based on the way you chop beans and also the beans variety.
  3. I would recommend coconut oil for vegan coconut-based Indian poriyal. You can add any oil of your choice.

tips for steaming beans

  1. Trim and fine-chop beans
  2. idiyappam plate with pores works best
  3. If you are using an idli plate avoid crowding the beans
  4. Always make sure you add enough water
  5. spread and cook the beans
  6. if you are doubling the quantity cook in batches to avoid crowding the beans

FEW VARIATIONS FOR beans coconut stir fry 

  1. red chilli instead of green chilli
  2. Chana dal for tempering
  3. Saute onion and garlic; prepare poriyal
  4. Temper ginger or add  ginger powder while adding coconut
  5. Almond flour instead of coconut
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