Protein-rich beans curry is a tasty South Indian style poriyal variety. it takes around 10 minutes to prepare this flavorful curry. Tips & tricks to make Indian vegan style.
Chopping beans?
Chop them small so they get cooked soon and the beans absorb all the flavors
Can I steam-cook veggies
Yes, but the flavor might vary. Beans cooked this way give the best flavor
Can I use garlic
Yes, you can saute garlic or grind it with coconut and prepare the poriyal.
Can I use regular onion?
Yes, you can use regular onion but small onion gives the best flavor.
Serving suggestion
It goes well as a side for kuzhambu, rasam, kootu, and a variety rice
Can I skip coconut
I would recommend coconut as it makes the bland pottuladala flavorful.
Is it spicy curry
Considering my kids’ spice I used Kashmiri chilli powder. adjust according to your spice level.
Can I increase peanuts and reduce pottukadalai
Peanuts tend to turn oil when ground so if you use the ratio I mentioned the poriyal tends on the perfect texture.
Can I skip fennel seeds?
It gives a nice flavor but you can skip
Ingredients
To Pulse: 1/2 teaspoon fennel seeds 2 tablespoon heaped coconut 1/2 teaspoon cumin seeds 1 tablespoon roasted peanuts 2 tablespoon roasted gram 1 teaspoon Kashmiri chilli powder To Temper: 1 tablespoon coconut oil 1/2 teaspoon mustard seeds 1 tablespoon urad dal Curry leaves Beans Masala Curry: 250 grams of green beans 8 small onion 1/4 teaspoon turmeric powder Required salt 3 tablespoon water
How to make beans masala curry with step-by-step pictures
Pulse the ingredients listed under “To Pulse” and keep them aside.
Temper the ingredients mentioned under “To Temper.”
Add small onions and saute for a minute
Furthermore add turmeric powder; mix well
Add beans and sauté over medium-high flame for 2 minutes.
Add salt and water, cover, and cook for 4 minutes until soft
Add the ground mixture and cook for 2-3 minutes until aromatic and well roasted
