Photograph of the finished Poriyal

India · Đậu đũa xào dừa lạc Poriyal

Poriyal

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Long beans Long beans 600 g
  • Photograph of Shredded coconut Shredded coconut 120 g
  • Photograph of Roasted peanuts Roasted peanuts 80 g
  • Photograph of Mustard seeds Mustard seeds 8 g
  • Photograph of Hulled urad beans Hulled urad beans 20 g
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Curry leaves Curry leaves 32 leaves
  • Photograph of Oil Oil 80 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the long beans into evenly sized 5 mm pieces; poriyal beans are cut into smaller pieces than thoran beans so they cook faster and adhere better to the coconut.
  2. 2 Roast the peanuts for 5 minutes, then peel and coarsely crush them.
  3. 3 Sauté mustard seeds in oil until they pop, then add urad beans, dried chilies, and curry leaves.
  4. 4 Add the green beans and stir-fry for 3 minutes, then pour in 30 ml of water and cover for 6 minutes until just cooked.
  5. 5 Open the lid, mix in the grated coconut and crushed peanuts, stir over high heat for 1 minute, then season with salt.
Start cooking