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Main Course

French Beans With Dry Coconut

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

250 g French Beans
4 - Dry coconut
2 tsp Coriander seeds 2 tsp of coriander powder can also be used
4 - Dried red chillies
Salt, to taste
1 tbsp Oil
1 tsp Mustard seeds
Curry leaves A, a few

Preparation

Step 1
String and finely chop the beans.
Step 2
Make a coarse powder of dry coconut, chillies and coriander seeds.
Step 3
Pour oil into a pan and heat it.
Step 4
Let the mustard seeds crackle.
Step 5
Add curry leaves and chopped vegetable.
Step 6
Add salt and 1/4 cup of water.
Step 7
Cook on a medium flame till done.
Step 8
Add the coconut powder to the curry.
Step 9
Add 2 - 3 tbsp of water, stir and turn off the heat once all the water is evaporated.
Step 10
Tastes good with hot rice.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

French Beans With Dry Coconut

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

250 g French Beans
4 - Dry coconut
2 tsp Coriander seeds 2 tsp of coriander powder can also be used
4 - Dried red chillies
Salt, to taste
1 tbsp Oil
1 tsp Mustard seeds
Curry leaves A, a few

Preparation

Step 1
String and finely chop the beans.
Step 2
Make a coarse powder of dry coconut, chillies and coriander seeds.
Step 3
Pour oil into a pan and heat it.
Step 4
Let the mustard seeds crackle.
Step 5
Add curry leaves and chopped vegetable.
Step 6
Add salt and 1/4 cup of water.
Step 7
Cook on a medium flame till done.
Step 8
Add the coconut powder to the curry.
Step 9
Add 2 - 3 tbsp of water, stir and turn off the heat once all the water is evaporated.
Step 10
Tastes good with hot rice.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.