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)
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 oil
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