This masala green beans poriyal is a nice spicy twist on the plain beans poriyal that we usually make. It goes splendidly well with rice and dal or curd rice. It is simple, quick and tasty. You could use this masala mix to jazz up a variety of other vegetables – kovakkai (dondakkai/ivy gourd), ladies finger (okra) or even brinjals (eggplants or aubergines). You can store the powdered masala in an air-tight box for 2 to 3 weeks. If you’re going to store the masala this way, it would be a better idea to dry-roast the masala ingredients. I like the classic beans poriyal just as much, tender green beans specked with freshly grated coconut. This masala beans poriyal is however a nice change from the usual routine and nobody can call you repetitive. If they do, show them what repetitive is. Make cabbage kootu every saturday, idli every morning, dosai every night and sambar every friday and ask them to choose between drumstick sambar or brinjal sambar.
Prep time: 15 mins Cooking time: 20 – 25 mins Serves: 4
Green Beans – 1/4 kilo chopped fine Mustard seeds – 1/2 tsp Split Urad dal/black gram dal – 1 tsp Oil – 2 tbsp + 1 tsp Salt to taste
1.In a kadai/skillet add 1 tbsp oil and when hot, add dry red chillies and fry for about half a minute. On low flame, drop the rest of the masala ingredients – dhania, channa dal and urad dal and fry till the dals colour. Lastly add the grated coconut and switch off when the coconut starts colouring. Grind the fried masala ingredients to a coarse powder.
2.In the same kadai, heat 1 tbsp oil, add when hot add mustard seeds and let splutter. Add the urad dal and sauté till the dal starts browning. Tip in the chopped green beans and stir around for 1-2 minutes. Then add salt and sprinkle some water and cook covered for 10-15 minutes till the beans are cooked through and tender.
3.Open and add the powdered masala along with 1 tsp oil and mix well till the beans are well coated in the masala. Cook on low for about 5 minutes till the masala is incorporated and the beans are well fried. Serve hot with rice and dal.