Fructose Free Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

5.0

(15)

This South Indian-style stir-fry is a vibrant, aromatic side dish that brings serious flavor through a beautifully simple technique. Green beans get tossed in coconut oil with popping mustard seeds, cumin, dried red chilies, and fresh curry leaves — a classic tempering method that layers heat and fragrance into every bite. The turmeric gives the beans a gorgeous golden hue, and a finishing toss with freshly grated coconut adds a subtle sweetness and texture that makes the whole dish feel complete. Managing fructose intake often means scrutinizing sauces, sweeteners, and high-fructose vegetables, but this recipe keeps things clean and straightforward. The ingredient list leans on low-fructose vegetables and whole spices, with no added sugars, honey, or high-fructose produce sneaking in. Garlic and onion are used in modest amounts to build savory depth without overwhelming the dish, and every element is whole and unprocessed. The technique is just as satisfying as the result — you build the spice base in stages, steam the beans briefly to get them tender, then crank the heat to drive off any moisture and let the flavors concentrate. It's a quick, confident cook that rewards attention. Serve it straight from the pan while the coconut is still fragrant and the beans still have that satisfying little bite.

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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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