BEANS PORIYAL 
South Indian styles of cooking is completely different from the North Indian style and varies from state to state. In the North, cumin, asafoetida, turmeric,coriander and chilli powder are the main spices used. This dish has gentle flavours You can make it mild or hot, as per your taste.
Ingredients
Green beans of any type
: 250 gm
Oil
: 1 1/2 tsp
Black mustard seeds
: 1/2 tsp
A pich of asafetida powder (optional)
:
Curry leaves (not bay leaves)
: 8-10
Black gram/ skinless urad dal)
: 1-2 tsp
Bengal gram/skinless chana dal
: 1-2 tsp
Red chilli
: 1 dry
Tamarind pulp or concentrate
: 1 tsp
Salt
: To taste
Fresh or desiccated coconut
: 2 tbsp
Pure tamarind puree
Method
- Top and tail and then thinly slice the beans thinkly, either across the beans or as thin strips.
- Steam in a microwave for 3-4 minutes or boil lightly, they should retain their crispness.
- Microwave strengths vary, so check that they are cooked but not soggy. Drain and keep aside.
- Heat oil in a wok and add mustard seeds. Cover, otherwise they will splutter and jump all over your stove.
- When they splutter, add curry leaves, urad and chana dal and red chilli.
- Fry on medium until dals begin to brown.
- Add beans and salt and cook on low medium heat for 3-4 minutes, stirring a few times. Remember, they are already steamed and too much cooking will loose the crispness.
- Add coconut and tamarind. Stir it in.
- Adjust seasoning and turn off heat
- Serve with Sambhar Dal.