Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

5.0

(15)

This South Indian dry stir-fry is a vibrant, aromatic side dish that transforms humble green beans into something genuinely crave-worthy. Coconut oil carries a bloom of black mustard seeds, cumin, dried red chilies, and fresh curry leaves — that sizzling, sputtering tempering step is where all the magic happens, filling your kitchen with an incredible fragrance. Turmeric gives the beans a warm golden hue, and a finish of freshly grated coconut adds subtle sweetness and texture that ties the whole dish together. Every ingredient here is naturally plant-based, so there's no swapping or substituting needed — it's just clean, whole-food cooking from the ground up. The technique of covering the pan to steam the beans and then uncovering to drive off moisture means you get perfectly tender-crisp results without any mushiness. It comes together in well under 30 minutes and serves four as a side, making it an easy weeknight addition alongside rice or flatbread.

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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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