Why recepie famous for?
Poriyal is a generic term used to refer to dry curries in tamilnadu, and is an indispensable part of the tamilian thali meal. Such curries can be made plain, with a simple seasoning of mustard and urad dal, or with a more elaborate flavouring of powdered spices.
Ingredients
1 tbsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1 whole dry kashmiri red chilli, broken into pieces
1/4 tsp asafoetida (hing)
5 to 6 curry leaves (kadi patta)
2 1/2 cups chopped french beans
salt to taste
1/4 cup freshly grated coconut
Instructions
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the cumin seeds, urad dal, chana dal, red chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds, while stirring continuously.
Add the french beans, ½ cup of water and salt, mix well and cook on a medium flame for 8 to 10 minutes till they are cooked, while stirring once in between.
Add the coconut, mix gently and cook for another 2 minutes. Serve hot.
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