Green Beans Poriyal

Poriyal is the Tamil word for a dry stir-fry, and green beans poriyal is the version that shows up on home tables more than any other. It is the kind of dish that proves vegetables need very little when cooked with the right tempering. A handful of spices and coconut turns the humble bean into something worth seconds, and it pairs with everything from sambar to curd rice.

Crunchy, coconut-dusted, and wonderfully simple

The beans stay bright green and slightly crisp, coated in a light sheen of oil and spice, while the grated coconut adds a touch of sweetness. Mustard seeds pop and curry leaves perfume the whole pan as it cooks. It is the perfect side to rice, sambar, and curries, and it comes together in under half an hour with barely any cleanup. The same method works for carrots, cabbage, or cauliflower, so once you have the tempering down, the recipe becomes a template for every vegetable.

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