Coorgi Beans Palya
Veg
Vegan
French beans or flat beans stir-fry — the most common Coorgi palya, made from the beans grown abundantly in the temperate Kodagu climate. Cooked in coconut oil with mustard seeds, curry leaves, and dried red chilli until tender-crisp, finished with grated coconut. The beans from Coorg are known for their freshness and sweetness.
Cuisines
Coorgi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 250 grams | fresh green beans |
| 2 tablespoons | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 1 teaspoon | chana dal |
| 2 | dried red chilies |
| 1 pinch | asafoetida |
| 5-6 | curry leaves |
| 1 medium | onion, finely chopped |
| 1 cup | grated fresh coconut |
| 1 | green chili, finely chopped |
| 1 teaspoon | turmeric powder |
| 1 | salt to taste |
Instructions
- 1 Wash the green beans thoroughly and trim the ends. Chop them into small pieces.
- 2 Heat coconut oil in a pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add urad dal and chana dal, and sauté until they turn golden brown.
- 5 Add dried red chilies, asafoetida, and curry leaves. Sauté for a few seconds until aromatic.
- 6 Add the chopped onions and sauté until they turn translucent.
- 7 Add the chopped green beans and stir well.
- 8 Add turmeric powder and salt to taste. Mix everything thoroughly.
- 9 Cover the pan and let the beans cook on low heat for about 10-12 minutes, stirring occasionally.
- 10 Once the beans are cooked, add the grated coconut and chopped green chili.
- 11 Mix well and cook for another 2-3 minutes.
- 12 Remove from heat and serve hot.
Tips
For a richer flavor, you can add a dash of lime juice before serving.