Paraben 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 transforms humble green beans into something genuinely crave-worthy. Coconut oil carries a bloom of mustard seeds, cumin, dried red chilies, and curry leaves into the pan, building a fragrant spiced base before the beans even hit the heat. A pinch of turmeric gives everything a warm golden hue, and the finish of freshly grated coconut adds a subtle sweetness and texture that ties the whole dish together beautifully. Keeping a dish like this clean and free from synthetic additives is surprisingly straightforward when every ingredient is a whole, recognizable food — and this recipe leans entirely on that philosophy. There are no packaged spice blends, no shelf-stable sauces, and no preservative-laden shortcuts, just real produce and pantry staples you can trust. The technique is simple but intentional: covering the pan to steam the beans tender, then uncovering to drive off moisture and let the spices cling properly. Serve it straight from the pan while it's hot and the coconut is still fragrant — it's the kind of side dish 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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