South Indian Green Beans - vegan. Coconut: this, along with the ginger, give it a South Indian flavor. My mom was the brains behind this recipe, but I have adopted it to make the beans softer, less spicy, and a bit more kid-friendly. She keeps the beans relatively crispy (by not cooking them in water and using a bit more oil) and going heavier on the green chili. South Indian Green Beans - vegan

You can cook South Indian Green Beans - vegan using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of South Indian Green Beans - vegan
  1. It’s 1 cup of / 150g green bean, chopped into 2-3cm long pieces.
  2. You need 1 tbsp of coconut oil.
  3. You need 1 tsp of mustard seeds.
  4. You need 1 tsp of ground ginger.
  5. It’s 1/2 tsp of turmeric.
  6. Prepare 2 tsp of ground cumin.
  7. It’s 2 tsp of ground coriander.
  8. Prepare 1/2 can of coconut milk, light.
  9. It’s 1-2 tbsp of creamed coconut, grated - optional.
  10. Prepare pinch of salt.
  11. You need 2 of curry leaves.

Cooking green beans in the south is a VERY personalized country tradition, so mom….please don't shoot me for making these VEGAN Green Beans. I still did it the old-fashioned way, I promise. You see, in the country, EVERYBODY snapped green beans. For the uninitiated, Poriyal is a delicious, mildly flavored veggie sauté that is tempered with curry leaves, urad dal, mustard and cumin seeds and topped off with fresh grated coconut.

South Indian Green Beans - vegan step by step

  1. Heat the oil in a large saucepan on medium heat..

  2. Add mustard seeds..

  3. When they begin to pop, add all the spices. Saute for 1-2 minutes..

  4. Add coconut milk and grated coconut if using. Add the salt. Simmer for a couple of minutes til the sauce thickens..

  5. Add the beans. Cover and cook for 5-7 minutes until the beans are cooked but still have a bit of crunch..

  6. Serve as a side dish or with basmati rice for a simple meal. Enjoy!.

This South Indian recipe, referred to as Palya in Kannada language or Kura in Telugu language, is invariably part of a meal served lentils, rasam, chutney, raita, plantain chips and other delicacies. Add coconut milk and green beans. Mix well and bring to a boil. Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro.