BEANS PORIYAL

Serves 6

Vegetables are prepared in a good variety of ways in Indian cooking and one of the styles employed by the Tamils is poriyal. A poriyal is where the vegetables are chopped into very small pieces, then stir-fried slowly over medium heat with spices and usually a handful of freshly grated coconut.

Cooking oil or coconut oil 2 Tbsp
Urad dhal 1 tsp
Channa dhal 1 tsp
Mustard seeds 1 tsp
Dried chillies 3, cut into 2.5-cm (1-in) lengths

Shallots or onions 90 g (3¼ oz), peeled and
sliced

Green chillies 3, sliced
Curry leaves 2 sprigs

Cluster beans or French beans 400 g (14⅓ oz),
thinly sliced

Ground turmeric 1 tsp
Ground cumin 1 tsp
Chilli powder 1 tsp
Grated skinned coconut 120 g (4 oz)
Salt 1¼ tsp
Water 90 ml (3 fl oz / 6 Tbsp)

1.   Heat oil and fry urad dhal and channa dhal until golden brown.

2.   Add mustard seeds and dried chillies and fry until mustard seeds stop spluttering
Add shallots or onions, green chillies and curry leaves and stir-fry until shallots or
onions turn golden brown.

3.   Add beans, ground turmeric, ground cumin, chilli powder, grated coconut, salt and
water and cook, stirring occasionally, until beans are tender and dry.

4.   Serve hot with rice.

64

INDIAN HERITAGE

Cooking