Nitrate & Nitrite Free Vegan Beans Poriyal
This South Indian stir-fry is a vibrant, aromatic side dish that transforms humble green beans into something genuinely exciting. Mustard seeds pop in hot coconut oil, curry leaves sputter and perfume the pan, and a handful of freshly grated coconut finishes everything off with a subtle sweetness that ties the whole dish together. Every single ingredient here is naturally free from added preservatives — no cured meats, no processed shortcuts, just whole vegetables, whole spices, and coconut oil doing all the heavy lifting. That matters more than it might seem, because a lot of convenient pantry sauces and spice blends quietly sneak in additives you'd rather avoid. Here, you control everything from the first mustard seed to the last pinch of salt. The technique is quick and high-heat, so the beans stay tender with just enough bite, and the spiced oil clings to every piece without turning soggy. It's the kind of weeknight side that looks and tastes far more impressive than the effort involved.
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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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