Hazelnut Free Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

5.0

(15)

This South Indian stir-fry is a vibrant, aromatic side dish that brings serious flavor to the table with nothing more than fresh green beans, warm spices, and a handful of pantry staples. Coconut oil carries mustard seeds and cumin until they pop and bloom, then dried red chilies and curry leaves hit the pan and fill your kitchen with an incredible fragrance that signals something special is coming. The beans cook down until just tender with a satisfying bite, then get tossed with freshly grated coconut at the end for a subtle sweetness and texture that ties the whole dish together. Every ingredient here is straightforward and naturally free from tree nut concerns — no swaps, no substitutions, no label-reading stress. It's a great reminder that plant-based cooking rooted in traditional technique is already doing everything right. Serve it alongside rice and dal for a complete meal, or let it shine as a bold, colorful side that 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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