Artificial Food Coloring Free Vegan Beans Poriyal
This South Indian stir-fry is vibrant, aromatic, and packed with texture — tender-crisp green beans coated in a fragrant spiced oil and finished with freshly grated coconut. Every ingredient here is exactly what it sounds like: whole spices, fresh vegetables, and coconut oil, with zero synthetic dyes or artificial additives hiding anywhere in the list. For anyone navigating artificial food coloring concerns, that kind of ingredient transparency is genuinely refreshing, especially in a dish this flavorful. The technique is straightforward — blooming mustard seeds and cumin in hot oil, building layers with curry leaves and dried chilies, then letting the beans steam just enough to stay bright and slightly crisp. That final stir-fry step drives off any extra moisture so the spice mixture clings beautifully to every piece. The freshly grated coconut stirred in at the end adds a subtle sweetness and a little richness that ties the whole dish together. Serve it as a side alongside rice or flatbread and watch it disappear fast.
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Learn more →Ingredients
4 servings
- 1 lb green beans, trimmed and cut into 1-inch pieces
- 2 tbsp coconut oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies, broken in half
- 10 fresh curry leaves
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp turmeric
- ½ tsp salt, or to taste
- 2 tbsp water
- ⅓ cup freshly grated coconut
Instructions
- 1
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the mustard seeds and cook until they begin to pop, about 30 seconds.
- 2
Add the cumin seeds, dried red chilies, and curry leaves to the pan and cook, stirring, until fragrant, about 30 seconds. Watch closely, as the curry leaves will sputter and the seeds can brown quickly.
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