Walnut 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 exciting. Coconut oil carries a bloom of mustard seeds, cumin, dried red chilies, and curry leaves that crackle and sputter in the pan, building a deeply fragrant base before the beans even hit the heat. Turmeric gives everything a warm golden hue, and a final toss with freshly grated coconut adds a subtle sweetness and texture that ties the whole dish together. The technique is straightforward — a quick covered steam to tenderize the beans, then a high-heat finish to drive off moisture and lock in that spiced coating. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out; the recipe works exactly as written. It's the kind of dish that pairs beautifully with rice and dal, but honestly holds its own as a snack straight from the pan.

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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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