Here is an easy way to make a healthy, south Indian style Green Beans Tadka which you will love to make for dinner and lunch.
Green Beans Tadka is a coconut-based South Indian style side dish. It is best served with roti or rice or along with any Indian main course. The flavors of coconut combined with garlic and red chili add a nice aromatic taste to these humble green beans.
You can serve this south Indian specialty, also known as ‘beans thoran’ along with any main course. I like to have it with rice and Homestyle Dal and sometimes I also have it with just rotis and phulkas.
This is not how I normally make a beans thoran. Right from my childhood, I always had beans the same way just like how my mother and my other relatives served me.
So this time I decided to try Green Beans Tadka in a different way. I watched some videos on youtube and combined the ingredients and techniques from various home cooks. I tested this recipe a couple of times and I was satisfied with the results.
Try this Beans Sukka recipe which is almost similar to this one.
Health benefits of Green Beans
The list of nutrients found in green beans is endless. Here I shall highlight a few of them.
- Most of the vitamins are found in green beans like Vitamin C and Vitamin K.
- Green Beans are rich in fiber.
- Help reduce the risk of heart disease due to the presence of high levels of flavonoids.
- Controls diabetes and boosts immunity.
- Green Beans are a great source of folic acid.
Ingredients of Beans Tadka
- Green Beans – There are many varieties of beans and I have used the one similar to french beans without any strings. Always choose fresh and green varieties.
- Coconut is a prime ingredient, however, If there is any reason like allergy, etc, it can be opted out.
- Green chilies can be used instead of red chilies.
- You can also use coconut oil or olive oil to make this dish.
Kitchen Tools:
Green Beans Tadka Video
South Indian Style Green Beans Tadka
Ingredients
- 300 grams green beans chopped
- 1 large onion finely chopped
- ½ cup freshly grated coconut
- 3 dry red chilies
- 1 or 2 cloves of garlic chopped
- 1 teaspoon urad dal black gram lentil
- ½ teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 10 curry leaves
- 1 teaspoon cumin seeds
- 3 tablespoon cooking oil
- ½ teaspoon salt
Instructions
- Wash and chop the green beans into ½ cm slices. Remove and discard both ends.
- Coarsely grind coconut, garlic, and dry red chilies and set aside.
- Heat cooking oil in a saucepan and add mustard seeds. Once it starts to splutter, add urad dal, cumin seeds, curry leaves, and chopped onion. Stir for a few seconds and then add chopped green beans.
- Add turmeric powder, salt and stir well until combined. Cover and cook on low heat for 5 to 7 minutes. Add a few spoons of water if needed.
- Finally, add the coconut, garlic, and red chili paste to the half-cooked beans and stir well.
- Cook for 5 more minutes or until beans is just cooked. Do not overcook the vegetables, and leave them a bit crunchy.
- Serve hot with rice and curry as a side dish or just with roti or phulka.
Notes
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