South Indian Style Green Beans Recipe

This South Indian Style Green beans is a unique recipe, one that is rarely talked about when talking Indian food. I am thrilled to bring it to you! If you’ve ever wanted to try making Indian food at home, this is a great introductory recipe. It’s relatively simple to throw together, and tastes absolutely incredible. 

This Indian style green beans recipe is specifically from Tamilnadu in southern India. It’s a poster child for ethnic recipes that are naturally vegan food. There are Indian recipes that people fear due to the complexity of it, with this one, you won’t have any trouble! It uses spices easily available in stores.

The inspiration for this comes from Thakkali Saadham (Tamil-style tomato rice) recipe, where rice is braised in a spiced tomato mixture. I swapped out the rice and added in green beans instead to channel the same flavor, but make it a lighter vegetable forward side dish. It is amazing served with rice or any grain of choice! 

This naturally vegan dish of South Indian Style Green Beans involves green beans cooked in a classic combination of fried mustard seeds, urad dal, and turmeric; stewed with tomatoes and curry leaves. This lighter version of a classic is just as nostalgic, comforting and marvelous. I hope you enjoy it.

What you need to make South Indian Style Green Beans

Fresh green beans, strings removed from the sides : you can also frozen beans in the recipe, just remember that they will need lesser cooking time. If you are using canned green beans, those are fully cooked and don’t need much cooking once added.
Tomatoes: Use a round tomato which tend to be less sweet and more tart
Curry leaves: This is a key flavor component in the recipe. If you don’t have access to fresh curry leaves, you could use dried curry leaves as well.
Ginger: I recommend fresh ginger in this recipe, but you can definitely substitute with ginger powder as well.

Spices:
Mustard seeds
Turmeric powder
Asafoetida powder
Coriander powder
Urad dal (black gram): typically halved white urad dal is used. You can use whole ural dal as wel.
Sambar powder: another quintessential spice for south indian (Tamil) cooking. 
Note: Sambar powder is a complex spice mix, available easily in Indian stores. If you don’t have any, a passable shortcut is to use a mix of coriander powder, and red chilli powder. Ideally, also add a pinch of fenugreek seeds or powder.
Red chilli powder: this is optional for extra heat. The sambar powder already has some spice in it.

How to make South Indian Style Green Beans

This is a one-pan; add all the ingredients one by one; and stew together kind of recipe. 
Preheat a little oil over medium heat for a few seconds. Add mustard seeds and wait for them to start popping. In quick succession, add urad dal, asafoetida, turmeric and ginger. Fry for a few seconds, until the urad dal starts turning golden brown.

Next add the curry leaves, followed by the tomatoes and salt. Cook for a minute. Add red chilli and coriander powders and toss everything together.

Continue cooking for about 6-8 minutes. Splash a few tablespoons of water to deglaze the pan, and scrape any pieces stuck to the bottom. Using the back of your spatula crush the pieces of tomatoes to form a cohesive masala.

Now add the green beans, lower the heat, and cover the skillet. Cook for about 10-12 minutes, or until the green beans are perfectly tender, yet firm and have a little bite to it.

Sprinkle more fresh curry leaves on top, and serve with any type of Indian bread, or rice, or other grains.

Note: Sambar powder is a complex spice mix, available easily in Indian stores. If you don’t have any, a passable shortcut is to use a mix of coriander powder, and red chilli powder. Ideally, also add a pinch of fenugreek seeds or powder.

If you love this recipe, also check out

Indian Peanut Salad

The Best Vegan Chilli Tofu Indo Chinese Style

Amazing Vegan Coconut Curry Tofu with a Twist!

You can check out more of my work on Instagram and Pinterest @supriyaramankitchen

Tomato Braised Green Beans (South Indian style)

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 lb fresh green beans, strings removed from the sides, and chopped
3 large tomatoes, chopped
2 tbsp oil
2 tsp mustard seeds
1" piece ginger, finely chopped
1/2 tsp asafoetida powder
2 tbsp urad dal
1 tsp turmeric powder
1 tbsp sambar powder
1 tsp red chilli powder 
2 tsp coriander powder
1 tsp coarse salt
2 sprigs of curry leaves ~15 leaves

Instructions

Add oil to a large skillet, and pre heat over medium heat for a few seconds. Add mustard seeds and wait for them to start popping. In quick succession, add urad dal, asafoetida, turmeric and ginger. Fry for a few seconds, until the urad dal starts turning golden brown.

Next add the curry leaves, followed by the tomatoes and salt. Cook for a minute. Add red chilli and coriander powders and toss everything together.

Continue cooking for about 6-8 minutes. Splash a few tablespoons of water to deglaze the pan, and scrape any pieces stuck to the bottom. Using the back of your spatula crush the pieces of tomatoes to form a cohesive masala.

Now add the green beans, lower the heat, and cover the skillet. Cook for about 10-12 minutes, or until the green beans are perfectly tender, yet firm and have a little bite to it.

Sprinkle more fresh curry leaves on top, and serve with any type of Indian bread, or rice, and enjoy!

 

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