Pistachio Free Vegan Beans Poriyal
This South Indian stir-fry is a vibrant, aromatic side dish that transforms humble green beans into something genuinely exciting. Coconut oil carries a bloom of mustard seeds, cumin, dried red chilies, and curry leaves — that sputtering, fragrant moment in the pan is the heart of the whole dish. The beans cook down until just tender, then get tossed with freshly grated coconut for a subtly sweet, nutty finish that ties everything together beautifully. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden additives or worry about cross-contact with tree nuts like pistachios. The technique is simple but the payoff is huge — bold spice, a little heat, and that toasted coconut coating clinging to every piece of bean. It works beautifully alongside rice or as part of a larger spread, and the whole process comes together in one skillet with minimal cleanup.
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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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