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beans paruppu curry

beans poriyal with moong dal
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Ingredients

To soak

  • 2 tablespoon moong dal

to steam

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

to crush

  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon pepper
  • 2 garlic
  • 10 small onion
  • 2 tablespoon coconut

To temper

  • 1/2 tablespoon coconut oil
  • 3 red chilli
  • 1/2 teaspoon mustard seeds

Poriyal

  • required salt
  • Pinch of turmeric powder

Instructions

  • first, wash and soak dal for 20 minutes
  • Add water to an idiyappam pan and heat
  • place the idiyappam plate
  • add beans and spread around
  • furthermore, add moong dal at the center and spread
  • add turmeric powder on top
  • sprinkle salt around beans
  • steam cook for 10 minutes
  • Crush small onion, fennel seeds, pepper, and garlic
  • furthermore, add coconut; crush again
  • add oil to a wide heavy bottomed pan and heat on medium flame
  • furthermore, add mustard seeds and red chilli; let them splutter
  • add crushed ingredient; mix well and sauté till raw smell goes off
  • turn down to low flame
  • furthermore add turmeric powder, and the required salt; give a quick mix
  • Add steamed cooked beans + dal; cook for 3 minutes

Video

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Notes

TIPS FOR STEAMING BEANS

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

FEW VARIATIONS FOR BEANS COCONUT STIR FRY 

You can use,
  1. Green chilli instead of red chilli
  2. Chana dal and urad dal for tempering
  3. Skip onion and garlic; prepare poriyal
  4. Temper ginger or add  ginger powder while adding the coconut mixture
  5. Almond flour instead of coconut
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