Indian · Tamil Nadu · side

Beans Poriyal (Dry Green Beans with Coconut)

Beans Poriyal (Dry Green Beans with Coconut) reads nutty 5.0, richness 4.0 and sweetness 4.0 on Palate's 0–10 flavor X-ray — a Indian · Tamil Nadu side, about 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.9 / 10
• Sweet & Fruity — 4.9 / 10
• Sour & Bright — 0.8 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Nutty 5.0 · Richness 4.0 · Sweetness 4.0 · Allium 3.7 · Salinity 3.6 · Fruity 3.0 · Earthy 2.3 · Umami 2.0 · Heat 1.9 · Herbaceous 1.7 · Bitterness 1.4 · Floral 1.2 · Funk & Ferment 0.9 · Warm Spice 0.7 · Sourness 0.6 · Citrus 0.6

What's in it (13)

• green beans — 400 g
• sesame oil — 27 g
• brown mustard seeds — 5 g
• urad dal — 5 g
• chana dal — 5 g
• dried red chillies — 10 g
• curry leaves — 2 g
• asafoetida — 1 g
• onion — 80 g
• turmeric — 1 g
• salt — 5 g
• water — 60 g
• coconut — 60 g

Time & effort: about 15 min (13 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 102.6 kcal, 2.4 g protein, 7.8 g fat, 7.4 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

1. Heat the gingelly oil in a wide pan over medium heat and add the mustard seeds. When they pop, about 40 seconds, add the urad dal and chana dal and fry until both go the colour of light straw, 30 to 40 seconds more.
2. Add the dried chillies, curry leaves and asafoetida and stand back; the leaves will crackle sharply for 10 seconds.
3. Stir in the onion and cook 3 minutes until it turns translucent at the edges.
4. Add the chopped beans, turmeric and salt and toss for 2 minutes so every piece is coated in the tempered oil.
5. Sprinkle over the water, cover and steam on low for 6 to 8 minutes, until the beans are just tender and still bright green. Uncover and let any remaining moisture go, 1 minute.
6. Take the pan off the heat and fold through the grated coconut. A poriyal is dry and the coconut is stirred in raw at the very end; cooking it dulls the perfume.

Dishes with a similar flavor shape

• Misal Pav (Sprouted Moth Beans with Goda Masala and Kat) — Indian · Maharashtra
• Mchicha (Amaranth Greens in Coconut Milk) — Tanzanian
• Makdous (Baby Aubergines Cured with Walnut and Chilli) — Syrian
• Vegetable Korma with Coconut Rice — Indian
• Ifisashi — Zambian

Keep reading: what nutty, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.