BEANS PEAS PORIYAL | BEANS PEAS CURRY–PORIYAL RECIPES

Beans green peas poriyal is one of my favourite poriyal recipes. My mom makes this as side dish for keerai sambar and more kuzhambu. Its a very simple and tasty recipe without onion and garlic. Addition of ground coconut and cumin seeds makes this side dish tastier. Do try it !

Beans peas poriyal

 Beans peas poriyal recipe for rice

Cuisine: Indian

Category: Poriyal recipe

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Beans - 1.5 cups Fresh Green Peas - 1/2 cup Red chilli powder - 1 tsp Turmeric powder - 1/8 tsp Salt & water - as needed To grind Grated coconut - 1/4 cup Jeera - 1/2 tsp To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - Few

METHOD

Wash and chop the beans finely. Take the chopped beans and fresh peas in a pressure cooker. Add salt, turmeric powder and red chilli powder. Add 1/2 cup of water. (If you are using dried peas, soak it overnight and then pressure cook it.) Pressure cook in high flame for 2 whistles. After the steam is released,open the cooker. Veggies would be perfectly cooked. Do not cook in low flame else it will turn mushy. Make sure peas is not over cooked. Dry grind the coconut, cumin seeds / jeera and set aside. In a kadai, heat oil and temper the mustard, urad dal and curry leaves. Add the cooked peas, beans mixture. Keep the flame high and allow the excess water to drain if any. Now add the ground coconut and saute in medium flame for two minutes. Swicth off the flame.  Yummy beans peas poriyal is ready to be served with rice ! NOTE For variations, you can also add chopped carrots. U can skip peas if you don’t have them. Use only beans. If using dried peas, soak overnight adding  a pinch of  cooking soda. The next day, drain the soaked water and pressure cook it along with beans. It will get cooked nicely. U can also add 2 small onions while grinding coconut. It adds a nice flavor to this poriyal.

Serve as a side dish for MORKUZHAMBU or KEERAI SAMBAR

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