MSG 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 proves simple ingredients can deliver serious depth of flavor. Green beans get coated in a fragrant base of popping mustard seeds, cumin, dried red chilies, and fresh curry leaves — a classic tempering technique that builds layers of warmth from the very first step. Coconut oil keeps everything plant-based and adds a subtle richness that ties the whole dish together, while a finish of freshly grated coconut gives it a slightly sweet, nutty contrast to all that savory spice. Because every ingredient here is whole and unprocessed, there's no need to scan labels for hidden additives or flavor enhancers — what you see in the pan is exactly what you get. The beans stay tender with just a little bite, thanks to a short covered steam followed by a quick high-heat dry-out that keeps the texture from going mushy. It comes together in one skillet and moves fast, so it's a great weeknight option when you want something genuinely flavorful without a lot of fuss. Serve it straight from the pan while it's still hot for the best texture and aroma.

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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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