String Beans & Coconut Koora

Koora is the Telugu word for a dry vegetable stir-fry, and this South Indian version pairs green beans with a classic tadka (tempering) of toasted lentils, mustard seeds, and coconut. The beans boil with turmeric until tender, then get tossed with a sizzling spice mixture that adds crunch and heat in every bite.

The tadka is where all the magic happens. Chana dal and urad dal toast in hot oil until golden, mustard seeds pop and crackle, cumin seeds release their earthy fragrance, and broken red chilies bloom with heat. The coconut goes in off the heat so it warms through without burning. That whole mixture gets folded into the beans.

Listen for the mustard seeds. When they start popping against the lid, the dal should be golden and everything is ready to come off the heat.

Pro Tips

• Cut the beans into tiny ¼-inch pieces, much smaller than you’d normally cut green beans. This is traditional for koora and helps them absorb the spice mixture evenly.
• Keep the heat low once the dal and seeds go in. They go from golden to burnt in seconds.
• Add the coconut off the heat. Coconut scorches easily and turns bitter if it hits hot oil directly.
• Fresh curry leaves make a real difference if you can find them at an Indian grocery. Dried ones have almost no flavor.

Variations

• Swap green beans for chopped cabbage or carrots for a different koora.
• Add a squeeze of fresh lime juice after mixing for a tangy finish.
• Use fresh grated coconut instead of dried for a softer, sweeter texture.