A simple vegetable that is a great side. Ready in under 15 minutes if you have frozen green beans. Eaten with rice and sambar or rasam, this falls under the generic category called "poriyal" in Tamil, and "palya" in Kannada.
1packetFrozen french cut green beansIf you use fresh, dice them into small 1/2 inch pieces
1tspwhite urad dhal/skinned black gram dhal
1-2numbersdry red chilies, brokenoptional if you want no heat with this
1/4 - 1/2cupfrozen coconuttake it out and thaw when you start
1tspSaltincrease/reduce to taste
1/4 - 1/2cupWaterto steam cook the vegetable
Heat the oil a vaanali/karahi/saute pan
When oil is hot but not smoking hot, add the seasoning ingredients one by one:
mustard seeds first, when they start to pop, add the urad dhal, hing, and red chilies if using. Stir for a couple of minutes, until urad dhal turns reddish brown;
Add the green beans and the salt
Sprinkle about 1/4 cup of water and cover with a lid.
Cook roughly 5 minutes with the lid on. Check midway to make sure there is still some moisture, so it doesn't start to burn. If the water is all dried up, sprinkle another couple of tablespoons of water. The moisture from the frozen beans and the 1/4 cup water should be enough to cook. This is just to check in case the heat is high - make sure the heat is on medium.
Uncover, and cook for roughly 3 to 4 minutes. At this point, all the water would be dried up, the beans would be completely cooked but not mushy, and get a lovely sheen of oil
Add the coconut and give it a good stir
Eat as a side with rice and rasam
Rice, rasam or sambar, and green beans on the side.
This is a nutritious, simple and quick dish to make when you're in a hurry or hangry!
If using fresh beans, increase the cooking time to a couple of more minutes, and the water to the cooking. Otherwise, the steps are the exact same. Variations:
This curry can also be made similarly with cabbage, carrots, green peas individually, or all together. A cabbage curry or poriyal with peas and carrots is fabulous with rasam.