Green Bean Palya strengthens the body, is easy to digest and suitable for all constitutions.

The chili, commonly used in South Indian cooking, is Byadagi chili and is known for its deep red colour; it is relatively sweet and less spicy. If unsure about the level of spice of the chilli you are using, leave whole or cut in half.

Preparation – 30 minutes

Serves 4



4 cups/420g green beans

1½ cups/375ml water

1 tsp fine rock salt

2 tsp jaggery

5 Tbsp/30g dried shredded coconut

½ cup coriander leaves, chopped


¼ cup/60ml peanut or coconut oil

1 tsp black mustard seeds

1 Tbsp split channa dāl

1 tsp split urad dāl

1 tsp cumin seeds

2 medium dried red chilies

tsp asafoetida powder

½ tsp turmeric powder

20 – 25 fresh curry leaves


1.  Chop beans into small uniformed pieces.  Measure out the remaining ingredients – set aside.


2.  In a skillet, over a medium-high heat, heat oil, add mustard seeds; when seeds turn grey and pop, turn down the heat, add channa and urad dāl, cumin, chilies and asafoetida – fry until both dāl are golden-brown. Add turmeric and curry leaves – fry for a few seconds.

3.  Add beans, water, salt and jaggery – stir to combine.

4.  Simmer rapidly over medium heat until beans are soft – approximately 15 minutes.

5.  Turn off the heat, add coconut and coriander.  Let sit for 5 minutes to enhance flavors. Taste, adding more salt or jaggery, as needed.



Daily, with rice or chapati. Also with pepper rasam or tovve. Suitable morning or evening, in all seasons.


When serving with rice, add lemon juice at end of preparaton.