Garden to Table ~ Green Beans and Green Peas Poriyal
Green beans and green peas combination is a south-Indian marriage made in garden heaven. The gentle sweetness of plump peas pairs well with herbal flavor of vibrant green beans. Traditional fresh coconut – chilli seasoning at the end ties up everything beautifully, and beckons us to bless the lovely bean-pea poriyal couple. So common at home and in restaurant buffets, yet surprisingly delightful when prepared with fresh ingredients. It’s no wonder, green beans-green peas combination remains a beloved classic in Indian cookery.
Green Beans with Green Peas
(for two to four, for four to two meals)Ingredients:
Fresh and young green beans, about a pound
Freshly shelled green peas, about 2 cups
Red onion or shallot, 1 medium-sized one
Freshly grated coconut, about 2 tablespoons
Indian or Thai variety green chillies – 5
Turmeric and salt, about 1/2 teaspoon each or to taste
For curry leaf tadka: 1 sprig fresh curry leaves, pinch each cumin and mustard seeds
1 tablespoon peanut oilMethod:
1. Trim the ends and cut green beans to half-inch length pieces. Finely chop onion.2. Take coconut and green chilli in a mixer. Add a pinch of salt and blend the ingredients to fine without adding water.
3. In a wide skillet, heat peanut oil. When oil is hot, add and toast curry leaves, cumin and mustard seeds to fragrance. Add onion and saute to soft brown. Add green beans and green peas. Mix. Cover the skillet and cook the beans, until they are soft but still have some crunch left. Just before turning off the heat, sprinkle coconut-green chilli paste, turmeric and salt. Combine well. Saute five more minutes and remove the skillet from heat.
4. Serve green beans-green peas poriyal warm with rice and dal or with chapati. Makes a tasty topping on dosas, pesarattus and pasta.
From Garden to Table ~ Green Beans and Green Peas Poriyal
Poriyal is a must on most days in our home, grated coconut is added instead.
As usual a verz simple recipe and I am sure thats the reason of Mahanandhi’s fame :). You forgot to mention that it tastes awesome in sandwiches 🙂
the perfect dish for spring veggies.
also, i am wondering why we don’t use ghee here? for taste?
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I have never heard of “Poriyal” but this I surely need to try. The before looked great. The cooked dish looked amazing!
Simple and healthy poriyal.. as usual nice photos.
Do drop in at my blog sometime..
Website is working fine, Indira. No more redirects and popups.
I’ve seen cabbage with peas or the trio (cabbage, beans and greenpeas) together, this is the first time I see green beans and peas together! will give it a try soon. there’s a candidate who can eat peas in any form, at home. I think it will impress her. 🙂
Mouthwatering…..Simple yet delish…
Hi Indira,
Lovely combination.The pics look really great.How long will this take?Do we need to add any water for the beans and peas to get ooked?Is one tbsp oil enough?Many of ur dishes,i have not yet tried,but longing to.Just the same question for all the recipes.One spoon oil,so healthy cooking.And in those recipes where you have not mentioned of any water to be added,is there no need to?Usually i pressure cook the beans whenever i prepare curry.Ur dish looks amaing and no pressure cooking.Please clarify my questions.
Hi Indira,
Lovely combination.The pics look really great.How long will this take?Do we need to add any water for the beans and peas to get cooked?Is one tbsp oil enough?Many of ur dishes,i have not yet tried,but longing to.Just the same question for all the recipes.One spoon oil,so healthy cooking.And in those recipes where you have not mentioned of any water to be added,is there no need to?Usually i pressure cook the beans whenever i prepare curry.Ur dish looks amazing and no pressure cooking.Please clarify my questions.I have been waiting for long for your omments