Authentic Beans Stir-Fry Recipe – Coconut & Turmeric Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Beans Stir-Fry Recipe – Coconut & Turmeric Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful beans stir-fry. It’s a dish my grandmother used to make, and the aroma always filled the kitchen with warmth. This isn’t just a recipe; it’s a little piece of home, packed with the goodness of fresh beans and a beautiful blend of South Indian spices. You’ll absolutely love it!

Why You’ll Love This Recipe

This beans stir-fry is more than just a quick weeknight meal. It’s a celebration of simple ingredients and bold flavors. It’s easy to make, even if you’re new to Indian cooking, and it’s incredibly versatile. Plus, it’s naturally vegan and gluten-free! It’s a comforting dish that’s perfect with a steaming bowl of rice and a dollop of yogurt (if you’re not vegan, of course!).

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 cups chopped beans (about 300g)
• ½ cup grated coconut (about 50g)
• 1 green chilli, finely chopped
• 2 garlic cloves, minced
• 3 pearl onions, halved or quartered if large
• ½ tsp turmeric powder (about 2g)
• 1 tsp cumin seeds (about 5g)
• 2 tbsp coconut oil (about 30ml)
• 1 tsp mustard seeds (about 5g)
• 1 red chilli, broken into pieces
• 1 sprig curry leaves (about 10-12 leaves)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Coconut Oil: The heart of South Indian cooking! It really adds a unique flavor. If you don’t have it, you can use another neutral oil, but the taste won’t be quite the same.
• Beans: Choosing the right variety makes a difference. I prefer French beans or green beans – they hold their shape well. You can also use broad beans, but they might need a little longer to cook.
• Spices: The turmeric and cumin blend is key. Turmeric not only adds color but also has amazing health benefits. Don’t skip it! Freshly ground cumin seeds are best, but pre-ground works in a pinch.

Regional Variations: A Taste of Tamil Nadu

This recipe is deeply rooted in Tamil Nadu cuisine, where coconut and beans are a classic combination. You’ll find similar variations across South India, but the Tamil Nadu version often leans towards a slightly sweeter profile, sometimes with a touch of tamarind. My family always adds a tiny pinch of asafoetida (hing) for extra depth, but that’s optional!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, string the beans, give them a good wash, and chop them into small, bite-sized pieces.
2. Now, let’s make the magic happen! Grind the coconut, green chilli, pearl onions, garlic, turmeric powder, and cumin seeds into a coarse mixture. You can use a blender or a traditional stone grinder – both work beautifully.
3. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready!
4. Add the red chilli and curry leaves to the pan. Sauté briefly, just until fragrant. Be careful not to burn them!
5. Mix in the ground coconut mixture and cook on low heat for 2-3 minutes, stirring constantly. This is where the aroma really starts to develop.
6. Add the chopped beans and salt. Stir well to combine everything.
7. Sprinkle in a little water (about ¼ cup to start), cover the pan, and cook until the beans are tender. This usually takes about 10-15 minutes. Remember to stir occasionally to prevent burning.
8. And that’s it! Serve hot with steamed rice.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Perfect Texture: You want the beans to be tender-crisp, not mushy. Keep an eye on them and adjust the cooking time accordingly.
• Preventing Burning During Cooking: The coconut mixture can stick to the pan easily. Stir frequently and add a little more water if needed.
• Balancing Spice Levels: Feel free to adjust the amount of green chilli to your liking. If you prefer a milder flavor, remove the seeds from the chilli.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan! Just ensure your salt doesn’t contain any animal products.
• Gluten-Free Adaptation: Naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Use just a tiny piece of green chilli or omit it altogether.
  • Medium: Use one green chilli, finely chopped.
  • Hot: Add two green chillies and a pinch of red chilli powder.
• Festival Adaptation: This dish is often made during Onam and Pongal in South India as part of the festive spread.

Serving Suggestions

This beans stir-fry is fantastic on its own with rice. But it also pairs well with:

• A side of yogurt (raita)
• Sambar or rasam
• A simple papadum

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What type of beans work best in this stir-fry?

French beans or green beans are my go-to, but broad beans work too!

Can I use store-bought coconut paste instead of grating it fresh?

You can, but the flavor won’t be as vibrant. Freshly grated coconut really makes a difference.

How can I adjust the heat level of this dish?

Adjust the amount of green chilli! Removing the seeds also helps.

What is the best way to prevent the coconut mixture from sticking to the pan?

Stir frequently and add a little water if needed. Using a non-stick pan also helps.

Can this dish be made ahead of time?

You can prepare the coconut mixture ahead of time and store it in the refrigerator. But it’s best to cook the stir-fry just before serving.

Is this stir-fry suitable for meal prepping?

Yes, it’s great for meal prepping! It keeps well in the fridge for a few days.

Enjoy! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!