regina's guest: poriyal

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* Exported from MasterCook *

 

Green Beans Poriyal (Alamelu Vairavan)

 

Recipe By :Alamelu Vairavan

Serving Size : 4 Preparation Time :0:00

Categories : 2send Season 5

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup yellow split peas

2 cups water

3/4 teaspoon turmeric powder (divided)

3 tablespoons corn oil

4 curry leaves (optional) -- (4-6)

1 teaspoon black mustard seeds

2 teaspoons urad dal

1 medium onion -- chopped

1 teaspoon fresh ginger -- minced

1 green chili pepper -- finely chopped

1 pound green beans -- stems removed and diced

1 teaspoon salt

1 1/2 teaspoon chutney powder

1/4 cup fresh or unsweetened powdered coconut

 

1. Boil 2 cups of water. Add the split peas and 1/4 teaspoon of turmeric powder.

Cook the peas over medium heat for about 15 minutes. Drain and set aside.

 

2. Heat the oil in a large cast iron skillet over medium heat. Place the curry

leaves in the oil. When the oil is very hot, but not smoking, add the mustard

seeds and urad dal. Cover and heat until the mustard seeds burst (listen for

popping sound) and the urad dal is golden.

 

3. Add the onion, ginger and green chilies. Stir fry for about 30 seconds.

 

4. Add the beans and stir well. Cook over medium heat for about 1 minute.

 

5. Add the salt and the remaining 1/2 teaspoon of turmeric powder. Mix well.

 

6. Cover the skillet and cook over low heat without water for about 7-8 minutes.

(Note: a sprinkle or two of water may, however, be added on top of the beans to

facilitate the cooking process.)

 

7. Stir in the chutney powder.

 

8. When the beans are tender but still crisp, add the cooked split peas and

coconut. Stir well and serve immediately.

 

Description:

" Serves 4 to 6 "

Cuisine:

" India "

Source:

" Regina's Vegetarian Kitchen 503 "

S(VegRecipes):

" Hanneman (kitpath) on 05-Sep-2001 "

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Per Serving (excluding unknown items): 137 Calories; 10g Fat (64.3% calories

from fat); 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

544mg Sodium. Exchanges: 2 Vegetable; 2 Fat.

 

NOTES : Poriyals, also known as dry curries, have no sauce and make a perfect

accompaniment to any course. Recipe from Art of South Indian Cooking by Alamelu

Vairavan and Patricia Marquardt published by Hippocrene Books, Inc.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0