Saturday, May 13, 2006

bean poriyal



poriyal is a tamilian word for dry curry. these vegetable based dishes have no sauce and are the perfect accompaniment to spicy foods like rasam and sambhar. some of the vegetables used to make poriyal are cabbage, yam, beans, potatoes, eggplant and plantain stem. from the cookbook dakshin (by chandra padmanabhan), i learn that poriyals can be steamed, boiled lightly in their natural juices or stir-fried over low heat. this is very healthy way to ensure that the freshness and wholesome goodness of the vegetables are retained.

my favourite is bean poriyal with freshly made rotis, a light daal and lots of raw onion. to make bean poriyal, you need about 500 g (a pound) of fresh green beans finely chooped, grated coconut (it's ok to use frozen though obviously fresher the better!), a teaspoon of mustard seeds, a teaspoon of urud dal, a teaspoon of chana dal, a few red chillies, a pinch of asafoetida and a handful of curry leaves or chopped coriander.

temper all the ingredients (except the beans and the grated coconut) in a few tablespoons of oil. when the mustard begins to crackle, add the beans. season with salt and then add a few tablespoons of water. cover and cook the beans till they are tender. right before you are ready to serve, add the grated coconut (and coriander in case you didn't use curry leaves in the tempering), mixing thoroughly before serving.

4 Comments:

Blogger Amy Sherman said...

Will you make lunch for me?

10:31 am  
Blogger Lulu said...

hi amy,
i'm really looking forward to your visit. it's been ages since i saw you and lee. wish i could go with you to spain as well but work is going to be very hectic until the end of the year. i'll definitely whip up a few good meals for you guys when you are here.
see you soon!

5:12 pm  
Blogger gs said...

that is one of my favourites.softer and fresher the beans,the taste is better.some do not prefer coconut shavings as a topper.this particular vegetable goes well with rasam.

7:53 am  
Blogger rums said...

wow! i make this pretty often, but never knew what it was called!!
now i do :) i love eating this with light masur dal.

6:10 pm  

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