Chettinad Beans & Cauliflower Poriyal Recipe (South Indian Stir Fry)
A vegetarian Chettinad recipe with cauliflower (gobi) - cut into florets, green beans (french beans) - finely chopped, mustard seeds. Ready in 40 min, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
9 steps- 1
To begin making the Chettinad Beans & Cauliflower Poriyal Recipe, first prepare the vegetables by cutting them in appropriate sizes
cauliflower (gobi) - cut into florets(1)green beans (french beans) - finely chopped(200 grams) - 2
Steam the cauliflower and beans along with a little salt in a steamer and cook until just about soft
cauliflower (gobi) - cut into florets(1)green beans (french beans) - finely chopped(200 grams)salt - to taste - 3
Dont over steam and overcook the vegetables
- 4
Heat a heavy bottomed pan, heat the oil over medium heat; add the mustard seeds, urad dal and allow it to crackle
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 5
Wait for the dal to brown until golden
- 6
Stir in the curry leaves, chili powder, turmeric powder, and the steamed cauliflower and beans
cauliflower (gobi) - cut into florets(1)green beans (french beans) - finely chopped(200 grams)sprig curry leaves(1)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 7
Toss well until all the ingredients are well combined
- 8
Once combined, saute for a couple of more minute, check the salt and spices and serve
salt - to taste - 9
Serve the Chettinad Beans & Cauliflower Poriyal along with Drumstick Sambar, Steamed Rice and Appalam for a lunch or dinner
cauliflower (gobi) - cut into florets(1)green beans (french beans) - finely chopped(200 grams)
Rate this recipe
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Chettinad Beans & Cauliflower Poriyal Recipe (South Indian Stir Fry)
A vegetarian Chettinad recipe with cauliflower (gobi) - cut into florets, green beans (french beans) - finely chopped, mustard seeds. Ready in 40 min, serves 4.
Curated byRamesh Kumar🇮🇳
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Directions
9 steps- 1
To begin making the Chettinad Beans & Cauliflower Poriyal Recipe, first prepare the vegetables by cutting them in appropriate sizes
cauliflower (gobi) - cut into florets(1)green beans (french beans) - finely chopped(200 grams) - 2
Steam the cauliflower and beans along with a little salt in a steamer and cook until just about soft
cauliflower (gobi) - cut into florets(1)green beans (french beans) - finely chopped(200 grams)salt - to taste - 3
Dont over steam and overcook the vegetables
- 4
Heat a heavy bottomed pan, heat the oil over medium heat; add the mustard seeds, urad dal and allow it to crackle
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 5
Wait for the dal to brown until golden
- 6
Stir in the curry leaves, chili powder, turmeric powder, and the steamed cauliflower and beans
cauliflower (gobi) - cut into florets(1)green beans (french beans) - finely chopped(200 grams)sprig curry leaves(1)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 7
Toss well until all the ingredients are well combined
- 8
Once combined, saute for a couple of more minute, check the salt and spices and serve
salt - to taste - 9
Serve the Chettinad Beans & Cauliflower Poriyal along with Drumstick Sambar, Steamed Rice and Appalam for a lunch or dinner
cauliflower (gobi) - cut into florets(1)green beans (french beans) - finely chopped(200 grams)
Rate this recipe
