Poriyal

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.