Chettinad Beans & Cauliflower Poriyal Recipe (South Indian Stir Fry)

The Chettinad Beans & Cauliflower Poriyal Recipe is a healthy stir fry with a subtle blend of south indian condiments. The steamed fresh vegetables are simply tossed in a seasoning and served as a side dish along with sambar or a kuzhambu and rice. The Chettinad Beans & Cauliflower Poriyal is a healthy recipe that you can have as a salad with a bowl of yogurt for a light dinner.  Cauliflower (gobi), Green beans (French Beans), Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Curry leaves, Red Chilli powder, Turmeric powder (Haldi), Salt, Sesame (Gingelly) Oil   1 Cauliflower (gobi) , cut into florets 200 grams Green beans (French Beans) , finely chopped 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 1 sprig Curry leaves 1 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste 1 tablespoon Sesame (Gingelly) Oil     10   30     To begin making the Chettinad Beans & Cauliflower Poriyal Recipe, first prepare the vegetables by cutting them in appropriate sizes.Steam the cauliflower and beans along with a little salt in a steamer and cook until just about soft. Dont over steam and overcook the vegetables.Heat a heavy bottomed pan, heat the oil over medium heat; add the mustard seeds, urad dal and allow it to crackle. Wait for the dal to brown until golden.Stir in the curry leaves, chili powder, turmeric powder, and the steamed cauliflower and beans. Toss well until all the ingredients are well combined. Once combined, saute for a couple of more minute, check the salt and spices and serve.Serve the Chettinad Beans & Cauliflower Poriyal along with Drumstick Sambar, Steamed Rice and Appalam for a lunch or dinner.