This Coconut Spiced Edamame (Poriyal) is a quick, flavorful dish that combines the vibrant spices of South Indian cuisine with the nutritional powerhouse that is edamame. Perfect for a plant-based diet, this recipe is not only delicious but also rich in essential nutrients, making it an excellent option for a healthy meal or snack.
Edamame is packed with protein, fiber, and essential vitamins, making it a valuable addition to any plant-based meal. Just one cup provides about 18 grams of protein, helping to keep you full and energized. It’s also rich in folate, iron, and heart-healthy antioxidants, supporting overall wellness. A fantastic choice for a protein boost or nutritious snack!
This recipe brings together the nutty aroma of mustard seeds and urad dal, combined with the heat of green and dried red chilies. Coconut oil offers a subtle, rich base, while the addition of fresh ginger and garlic powder elevates the flavors with their warming, fragrant notes. The dish is finished with frozen grated coconut for a bit of texture and sweetness. Then, a squeeze of lemon juice adds the perfect touch of citrusy brightness to finish it up.
Cooking tips:
Toast the mustard seeds and urad dal just until they begin to pop, releasing their deep, toasty flavors. If you’re sensitive to spice, you can deseed the green chili for a milder heat level. Stir-frying the edamame for 2-3 minutes ensures it stays tender but firm, holding on to its vibrant green color.
Pair this Coconut Spiced Edamame with a side of roasted vegetables or green salad for a light and satisfying meal. You can also serve it as a flavorful topping for a warm, roasted sweet potato or simply enjoy it on its own.
Ingredients
- 2 tsp coconut oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal (white split lentils) optional
- 1 dried red chil broke in half
- 1 green chili, finely chopped deseed for less heat
- 1 stalk curry leaves
- 1/4 dried garlic powder
- 1/2 in piece of ginger grated
- 1 cup shelled edamame
- 3 tbsp frozen, grated coconut
- salt to taste
- 2 tsp lemon juice
Instructions
- HEAT oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add mustard seeds and urad dal (if using) and cook for about 20 to 30 seconds.
- ADD the curry leaves, dried red chili, green chili, garlic powder, and ginger, then stir, then add the edamame, grated coconut, and salt, and stir-fry for 2-3 minutes or until the edamame is heated through.
- FINISH by stirring in the lemon juice.
- SERVE with lemon wedges and enjoy!
