Also known an Pachadi, this is like a southern Indian version of raita. It’s delish!
400 g green beans, sliced diagonally into 3 cm pieces
2 tablespoons oil
1 small onion, finely sliced
1 small green or red chilli, split in half
10–12 curry leaves
1 teaspoon mustard seeds
2 teaspoons cumin seeds
pinch of turmeric
1 garlic clove, finely chopped
1/3 teaspoon salt
¾ cup desiccated coconut
1 cup natural yoghurt
Boil the green beans for a few minutes, and drain.
Heat the oil and fry the onion, chilli and curry leaves until golden brown in a frying pan over medium heat.
Add the mustard and cumin seeds and fry for another 30 seconds, until they strat to pop.
Add the turmeric, garlic, beans and salt and continue frying, stirring regularly, for around 3 minutes, until the beans are lightly browned.
Add the coconut and continue frying, stirring constantly, until the coconut is lightly toasted, which takes 1-2 minutes. Remove from the heat.
Put the yoghurt in a salad bowl and add the hot beans and coconut from the pan.
Stir well and serve warm or at room temperature with a sprinkle of salt.
Mix it up
Once you’ve tried the version of the recipe above, why not mix things up a little and make it all yoghurty like a dip for bread or vegetable sticks, or more chunky and textured like a salad.
You could use various vegetables such as boiled carrot or hunks of roasted pumpkin. Chickpeas would also work quite nicely in this recipe too.
The bean version above goes beautifully with fish dishes but also equally as a bowl you just want to devour with vegetable sticks, corn chips or whatever you fancy!
In case you need some more green bean salad inspo, this Ottolenghi recipe in the video below is sensational!