Home > Poriyal/Dry Vegetable Curries > Beans Poriyal/Beans Dry Vegetable Curry

Beans Poriyal/Beans Dry Vegetable Curry

Sorry for the long break … After the adorable snow attack on us, the next attack came on my computer, making it lifeless for a couple of weeks. Then… for now it is the glowing sun attack! Born in Thoothukudi – the coastal town of Tamilnadu where the sun is brighter than the coastal metropolitan Chennai, where I grew – I love the sun and the mildly cold breeze. Here in Holland, winter or summer – both seem to be in its extreme splash – literally unbearable sometimes. Slowly getting used to the confusion of summer looking spring kind of climate… Originally, it should have been a summer drink to help tackle the heavy and bright sun! But, now it is a simple light poriyal/thuvaran or the dry vegetable curry, to start after this break. As usual, not to mention that this can be made with one teaspoon of oil, just for the seasoning.

 

 

Beans Poriyal/Thuvaran/Beans Dry Vegetable Curry

 Ingredients (serves 2)

  • finely chopped beans – 250 gms
  • finely chopped onion – 1 no. (optional)
  • split green chillies – 2 no.s
  • turmeric powder – 1/2 tsp
  • salt – as per taste
  • asafoetida powder – 1/4 tsp
  • grated coconut – 3 tbsp
  • oil – 1 tsp
  • mustard seeds – 1/2 tsp
  • urad dal – 1/2 tsp
  • curry leaves – a few

 

finely chopped beans

 

 Method of Preparation

  1. Steam the finely chopped beans until tender; I steam it in the micro-wave for about 6-7 minutes
  2. Heat oil in an iruppu chatti/Pan
  3. Add mustard seeds and when they splutter,  add urad dal
  4. When urad dal turns brown, add curry leaves and the split green chillies
  5. Add chopped onion and fry a bit
  6. Now add the steamed beans,  turmeric powder and salt
  7. Saute till raw smell of turmeric powder goes away and all the ingredients are blended well
  8. Sprinkle asafoetida powder and switch off the stove
  9. Sprinkle grated coconut and transfer into a serving bowl
  10. Beans Thuvaran is ready.

 

Note:

  1. Onions give a distinctive flavour to all thuvarans. But after the exhausting work of chopping beans so fine, chopping onions sometimes become a burden… then I omit onions.
  2. Grated coconut compensates for every adjustment.
  3. Generally, I add asafoetida in most of my dishes to aid digestion. Those who do not prefer the flavour can omit that too.
  4. This is a quick dish as no time is wasted in frying or sauteing too much.
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