Beans Palya

Name: Beans Palya
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g beans (trimmed and finely chopped); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 1 pcs dried red chili (broken); 8 pcs curry leaves; 1 pcs green chili (slit); 1 pinch asafoetida; 0.5 tsp salt; 3 tbsp water; 0.25 cup coconut (fresh, grated); 2 tbsp cilantro (chopped); 1 tsp lemon juice

RATING

4.4/5(78)

TASTE SCORE

7/10

A simple Karnataka-style beans stir-fry with coconut, mustard seeds, and curry leaves. It cooks quickly, stays light on the palate, and fits beautifully beside rice, rasam, or chapati.

PREP

10m

COOK

15m

SERVES

1 KATORI

220 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prep the beans and other ingredients.
1.Trim the beans and chop them finely for even cooking.
2.Slit the green chili and break the dried red chili into pieces.
3.Grate the coconut and keep the cilantro and lemon juice ready.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and fry until lightly golden.
4.Add dried red chili, curry leaves, green chili, and asafoetida for a few seconds.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute · ~10 min
Cook the beans.
Add the chopped beans and salt, then mix well so the tempering coats them evenly. Pour in the water, cover, and cook on low heat until the beans are tender but still bright.
mix · ~2 min
Add coconut and finish the palya.
Remove the lid and cook off any extra moisture. Add the grated coconut and mix gently for 1 to 2 minutes, then turn off the heat and stir in the lemon juice.
garnish
Garnish with cilantro.
serve
Serve hot with rice or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chop the beans finely and evenly so they steam-cook at the same rate and stay tender without turning patchy.
2
Let the mustard seeds fully splutter before adding urad dal, or the tempering will taste raw and flat.
3
Cook the beans covered on low heat with just the listed water; too much water makes the palya soggy.
4
Stop cooking when the beans are tender but still bright green for the classic lightly cooked palya texture.
5
Add the fresh coconut only at the end and heat briefly, so it stays sweet and fluffy instead of oily.
6
Stir in lemon juice after switching off the heat to keep its fresh tang and prevent bitterness on the stove.
7
This palya keeps well for a lunchbox; cool completely before packing so the coconut topping does not turn damp.