Citric Acid Free Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

5.0

(15)

This South Indian dry stir-fry is a vibrant, aromatic side dish that brings serious flavor through a beautifully simple technique. Green beans get coated in a fragrant base of mustard seeds, cumin, dried red chilies, and curry leaves bloomed in coconut oil — a classic tempering method that builds incredible depth without any acidic additives. For anyone navigating a citric acid sensitivity, this kind of recipe is a genuine find, since so many spice blends, canned goods, and packaged sauces sneak it in as a preservative. Here, every ingredient is whole and straightforward, so there's nothing hidden to worry about. The finishing touch of freshly grated coconut adds a subtle sweetness and texture that makes the dish feel complete and satisfying. It comes together in a single skillet, making cleanup easy and the whole process surprisingly quick. Serve it alongside rice or flatbread and it's the kind of side that quietly steals the show.

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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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