beans Poriyal recipe |beans curry is a tasty protein-rich South Indian style poriyal variety. With soaked dal it takes around 15 minutes to prepare this healthy poriyal. Tips & tricks to make Indian vegan curry.
BEANS paruppu CURRY
Lightly spiced hotel-style beans poriyal with dal and coconuts are so flavorful. Tastes best with rice and chappati.
STEAM COOKING BEANs - BEST HEALTHY CURRY
If you cook beans with excess water, might lose nutrients while discarding the beans’ cooking water. You can cook beans in a pressure cooker with very less water and prepare beans thengai curry. if you are not comfortable releasing the pressure this steaming is perfect.
HOW LONG SHOULD I STEAM-COOK BEANS?
to make it kids friendly soft press texture you can cook it for 12-14 minutes. Adjust time according to your preferred texture. I prefer a slightly crunchy texture so I cooked for 10 minutes. Cooking time might slightly vary based on the way you chop beans and also the variety of the bean.
CAN I SKIP SOAKING moong DAL?
Always cook dal in cold or hot water till they turn to the soft press stage. You can also cook moon dal in an open pot. Avoid pressure cooking as dal might turn mushy.
Add salt for beans alone
For best dal cooking add salt only on beans
SHOULD I USE MORTAR & PESTLE?
It is optional but it gives the best taste and texture to the Tamil Nadu style poriyal.
TIPS FOR STEAMING BEANS
Trim and fine-chop beans idiyappam plate with pores works best Always make sure you add enough water spread and cook if you are doubling the quantity cook in batches to avoid crowding the beans
COOKING OIL FOR PORIYAL?
I would recommend coconut oil for vegan coconut-based Indian poriyal. You can add any oil of your choice.
FEW VARIATIONS FOR BEANS COCONUT STIR FRY
You can use,
Green chilli instead of red chilli Chana dal and urad dal for tempering Skip onion and garlic; prepare poriyal Temper ginger or add ginger powder while adding the coconut mixture Almond flour instead of coconut
PORIYAL RECIPE COLLECTION IN TMF
Ingredients
To soak
2 tablespoon moong dal
to steam
200 grams of beans washed and finely chopped 1/4 teaspoon turmeric powder required salt
to crush
1/2 teaspoon fennel seeds 1/4 teaspoon pepper 2 garlic 10 small onion 2 tablespoon coconut
To temper
1/2 tablespoon coconut oil 3 red chilli 1/2 teaspoon mustard seeds
Poriyal
required salt Pinch of turmeric powder
How to make pasi paruppu beans poriyal
first, wash and soak the dal for 20 minutes
Add water to an idiyappam pan and heat
place the idiyappam plate
add beans and spread around
furthermore, add moong dal at the center and spread
add turmeric powder on top
sprinkle salt around beans
steam cook for 10 minutes
Crush small onion, fennel seeds, pepper, and garlic
furthermore, add coconut; crush again
add oil to a wide heavy bottomed pan and heat on medium flame
furthermore, add mustard seeds and red chilli; let them splutter
add crushed ingredient; mix well and sauté till raw smell goes off
turn down to low flame furthermore add turmeric powder, and the required salt; give a quick mix
Add steamed cooked beans + dal; cook for 3 minutes
