Simple Beans Poriyal.

Ahhh yes, beans has always been an all time favourite. Somehow in the varying order of planning my week`s vegetables, beans would figure more than once.  A very versatile vegetables although low in calories are packed with enough nutrients . Green beans are an excellent source of vitamin C, vitamin K and manganese. Plus green beans are very good source of vitamin A (notably through their concentration of carotenoids including beta-carotene), dietary fiber, potassium, folate, and iron. And, green beans are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.Well, that was a pretty exhaustive list courtesy the World`s Healthiest Foods Foundation.

Here is a simple Beans Poriyal simplified from the Upperi that we make sloshed with redolent coconut oil. The aroma of clean coconut oil to any cooked food is simply irresistable to me.

INGREDIENTS:

1 pound green beans cut in to small pieces.

Salt to taste.

2 spoons of dried coconut flakes.

Turmeric.

One spoon of coconut oil.  (Canola could be used instead.)

Seasoning:

Mustard, Curry Leaves, Broken Urad Dhal, Hing, 3-4 dried red chillies.

PREPARATION:

  • Take a kadai and add a spoon of coconut oil.
  • When the oil is hot, add mustard, broken urad dhal, red chillies, curry leaves then hing. When the mustard splutters, add the finely  chopped beans.
  • Add salt, turmeric and sprinkle water and allow to cook.
  • When done, simply add the 2 spoons of coconut flakes and mix well to serve.

Simple Beans Poriyal could be prepared in a jiffy to have as a side for fragrant Tomato Rasam or Yennai Kathirikkai Kozhambu.

Make sure that the beans are really fresh as this would only render it tasty and easy to cook.  Enjoy Beans Poriyal with Milagu Kuzhambu and spicy Jeera Pepper Rasam.

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16 thoughts on “Simple Beans Poriyal.

  1. Pingback: Yennai Kathirikkai Kara Kuzhambu.(Baby Brinjals filled with spices fried in oil soaked in spicy tamarind gravy) « Anubhavati -Tastes from my kitchen

  2. I use dried flakes as it takes out the effort involved in thawing frozen coconut or grinding it even. Dried coconut flakes add a lot of character and its effort-free.

  3. Pingback: GUEST POST – Tangy Tomato Porichcha Rasam.( Tomato broth with roasted spices simmered to perfection) | Anubhavati -Tastes from my kitchen

  4. Pingback: Karivepalai Kuzhambu. ( Curry Leaves roasted , ground and simmered in a tamarind gravy) | Anubhavati -Tastes from my kitchen

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