Green Bean Poriyal

Strain the tamarind mixture through a sieve into a clean bowl, pressing firmly on the pulp with a spoon to extract as much concentrated liquid as possible. Discard the remaining solids and set the liquid aside.

Ingredients

240 mL of Tamarind Pulp

Equipment

Sieve

Bowl

Wooden Spoon

Heat the cooking oil in a large frying pan or wok over medium heat. Once hot, add the mustard seeds and cumin seeds, allowing them to sizzle for a minute.

Ingredients

15 mL of Cooking Oil

2½ mL of Mustard Seeds

2½ mL of Cumin Seeds

Equipment

Frying Pan

Wok

Add the urad dal, toor dal, chili pepper, asafoetida, and curry leaves to the pan. Sauté for 2 to 3 minutes until the mustard seeds begin to pop and the lentils turn golden brown.

Ingredients

15 mL of Mustard Seeds

30 mL of Cumin Seeds

5 mL of Urad Dal

5 mL of Toor Dal

2 pieces of Chili Pepper

½ mL of Asafoetida

10 pieces of Curry Leaves

Equipment

Frying Pan

Wok

Add the green beans, 3 tablespoons of the prepared tamarind liquid, and salt. Reduce the heat to medium-low, cover the pan, and steam for 5 to 7 minutes until the beans are tender.

Ingredients

45 mL of Tamarind Pulp

450 g of Green Beans

2½ mL of Salt

Equipment

Frying Pan

Wok

Stir in the shredded coconut and cook for an additional 2 minutes. Remove from heat, adjust seasoning to taste, and serve warm with cooked white rice.

Ingredients

60 mL of Shredded Coconut

475 mL of Cooked Rice

Equipment

Frying Pan

Wok

Wooden Spoon