This is yet another South Indian dish i feel comfortable posting, which means i've cooked it more than once. This is a quick one, as long as you have
all your spices. A poriyal is a sauceless vegetable dish, also known as a dry curry.. This simple dish is also from Chandra Padmanabhan's book Dakshin.
So, here we go!
prep time: 15 min, 45 if you're talking to your guests a lot cook time: 10 min
1 lb green or string beans, finely chopped into wee cubes!
2 tablespoons grated coconut
salt to taste
2 tbs water
2 tbs oil
1 teaspoon cumin seeds
1 tsp black gram dal (urad dal)
1 tsp bengal gram dal (yellow split peas aka chana dal)
1 red chili (chili pepper) halved
1/2 tsp asafoetida powder
a few curry leaves.
SO folks who just glanced at the potato masala may have noticed, the list of ingredients is quite similar. The hot-oil-with spices mix, also called a tarka, is often the same in a lot of south indian dishes. If you don't have urad and chana dal handy, don't fret. fret about the mustard seeds and asafoetida, though! they're cool!
Trim the ends of the beans if necessary. chope the beans finely and set aside. If using fresh ccoconut, grate and set aside. but you already have it grated, don't you?
Tempering: Heat 2 tblspoons oil in a heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, bengal gram dal, halved red chili, asafoetida powder, and those fresh yummy curry leaves. pop! when the mustard seeds start to sputter, add the chopped beans, salt, and 2 tbs water. Cover saucepan with a lid and simmer over a low heat until the beans are tender. Add the grated cocnut. mix thoroughly and serve hot!
for all those ingredients, there's not much to it, huh!Posted by tapeworm on July 22, 2003 | TrackBack