Ingredients for green beans poriyal
Green beans need to be diced into 1/4 inch pieces Credit: google images
- Green beans need to be diced into 1/4 inch pieces
- Fresh Ghee - healthier for you and tastes amazing.
- Urad daal for tempering has to be split and skinless.
- Break the dried red chilies and discard the seeds
- Available at your local Indian store, Asafoetida (hing) is an important tempering spice.
- Mustard seeds are available in black, brown and yellow varieties. Traditional Indian recipes call for the use of black or brown. Yellow is rarely used.
- Peel and finely dice the onions. Red onions work really well with this recipe, giving the dish a piquant and slightly sweet finish.
- While freshly grated coconut is the best, it is rather difficult to process at home. Frozen grated coconut is available at your local Indian store, and is an excellent substitute.
- Lime juice is always used at the end of the cooking process, as it tends to turn bitter if cooked. Lime juice brightens up the flavors of the dish, and reduces the necessity of adding salt to the dish.
- Cornerstone spice powder of Indian cooking. Has great medicinal value, and is used extensively in Ayurvedic and Indian cooking. Is also used as a dye, and can stain your counter tops very easily.
- Curry leaves have a rich flavor, and are used extensively in South Indian cooking. Curry leaves are extremely hardy, and can be used for tempering. It is also an essential ingredient in certain spice powders and chutneys
- Cilantro, finely chopped is perhaps the most popular garnish in Indian cuisine. It combines with Indian flavors beautifully, and adds a rich splash of color to the dish
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