Poriyal means sautéed or sometimes fried vegetables. Poriyal serves as a side dish to a three course meal of rice with sambar, rasam and curd. This poriyal is made by shallow frying thinly sliced valor beans along with spices.
1 cup Valor Beans (thinly sliced)
1/4 cup Onion (finely chopped) I used red onions. Use whatever is available except for sweet ones.
1 Dry Red chilli (If you have fresh red or green chillies, use them)
1/4 teaspoon Black Mustard seeds
1/4 teaspoon Cumin seeds
1/2 teaspoon Urad dal (broken)
1/2 teaspoon Curry leaves (fresh or dry)
2 teaspoons Oil
Salt to taste
- Heat oil in a medium sized pan. Add mustard seeds and let it splutter.
- Add cumin seeds, urad dal, red chilli and curry leaves. Sauté until red chilli turns brownish black and the dal turns golden brown.
- Add the onions and sauté until it turn translucent. Now add the valor beans. Sprinkle salt, stir well and cook covered for 5-10 mins.
- Serve hot with Rice and dal.
- Use a splatter screen to protect yourself and the surface when the mustard splutters.
- Adding salt before the beans is cooked retains the green colour.