Beans poriyal is a traditional side dish from south India made with chopped beans, grated coconut, curry leaves and some regular spices.
With just chopped French beans & few simple ingredients this is one of the best side dish for rice. You can make this easily on a week day in flat 20 minutes. Vegan recipe & can be easily made gluten free.
This beans poriyal is healthy, delicious & goes very well with all south Indian meals.
Poriyal means stir fried or sautéed in Tamil. It is an everyday dish made in south Indian homes to serve with rice, sambar or rasam. Any vegetable can be cooked into a poriyal. It is a dry side dish with or without coconut.
You can make poriyal with almost all vegetables and leafy greens. There are many ways to make poriyal obviously and this is one of the easiest ways.
This is one of those typical poriyal recipes you will find in south Indian homes everyday. I have shared few poriyal recipes in the blog already with potato poriyal, avarakkai poriyal, carrot poriyal, cabbage poriyal, vazhakkai poriyal etc.
This easy beans poriyal also falls in the same category. This tastes best when made with fresh and tender beans.
Beans poriyal is a mildly spiced and seasoned dry curry made with beans. You basically saute the cooked beans in a south Indian tempering and finish with a garnish of freshly grated coconut. This is a very delicious and wholesome side dish that tastes very well with south Indian meals.
About Beans Poriyal
Beans poriyal is a delicious, easy to make healthy side dish with finely chopped beans as star ingredient. It is a super quick recipe that gets ready in 20 minutes. Perfect recipe for busy weekdays.
As prep work we will first destring and chop the beans finely. It is necessary to chop them finely in uniform size for quick cooking.
I like to pressure cook the chopped beans for just one whistle or 3 minutes in instant pot. Sometimes the beans may not be very tender and sautéing them in a pan takes long time and also it looses some nutrition, so I prefer this method.
You can also directly cook the beans in a pan, I have mentioned those instructions too in the post. I have also mentioned how to make beans poriyal in instant pot or pressure cooker.
To make poriyal we will heat oil & temper mustard seeds, urad dal, curry leaves, dried red chilies in hot oil. Steamed or fresh chopped vegetable in then added and cook until tender. We will also add salt & a pinch of turmeric powder while cooking. A poriyal is often finished with loads of grated fresh coconut.
If you add grated coconut, the poriyal should be consumed within 2-3 hours of making, so it is a good idea to leave out coconut if you are packing this dish in lunch box. You can instead add any coarsely dry spice powder like peanut podi or roasted coconut powder. I have mentioned few of favortie variations in the notes.
In whichever way you make, this green bean poriyal tastes super delicious, healthy recipe, full of nutrients and best side dish for your everyday meal
Beans Poriyal Is
Can be made gluten free
How To Make Beans Poriyal
Rinse, remove the strings and finely chop the beans. You can also chop the beans crosswise, slightly slanted. Add the copped beans along with 1/8 cup +2 tablespoons water to a pressure cooker. Pressure cook for one whistle. After a whistle, gently release the pressure using a fork and remove the cooked beans to another bowl.
Heat 3 teaspoons oil in a pan or large skillet. Once the oil is heated, add mustard seeds , add urad dal, chana dal, curry leaves, asafoetida and dried red chilli. Fry till the lentils turn golden brown in medium heat.
Add green beans and mix. Maintain medium high heat throughout.
Season with salt, 1/4 teaspoon turmeric powder and a pinch of sugar. Mix well, saute and cook for 2 minutes.
Note: If you are adding fresh uncooked beans, saute and cook for 8-10 minutes, stirring frequently unil the beans turn tender. You can also add 1/8 cup water, cover and cook.
Once the beans is well cooked, add grated coconut and mix well. Stir well and cook for just few seconds. Switch off the heat.
Serve beans poriyal hot or warm.
Instant Pot Method
Rinse, destring and chop the beans finely as mentioned above.
Place the steel insert inside your instant pot and switch it on. Press saute.
Once it displays hot, add 3 teaspoons oil. Add 1 teaspoon mustard seeds, 1 teaspoon urad dal, 1teaspoon chana dal, 2 broken red chili, 12 curry leaves, roughly torn & fry the lentils until they turn golden brown.
Now add chopped beans stir well, Add salt, turmeric powder and mix. Saute and cook for 2 minutes stirring occasionally.
Next add 3 tablespoons cup water, cancel saute and close the instant pot. Press manual or pressure cook mode, set time to 1 minute with pressure valve sealed.
Once the timer beeps, release pressure immediately. Add fresh grated coconut and mix very well. Poriyal is ready to serve.
With Other Vegetables
Along with beans you can add equal quantity of finely chopped carrots in this recipe. Stir fry in high heat until carrots turn crisp tender and them add steamed beams
You can add one finely chopped onion in this recipe. Just add the onions after tempering and saute well till they turn soft. Once the onions turn soft add the beans and make the recipe.
A very easy and quick north Indian sabzi with aloo and beans- aloo beans recipe
Beans Poriyal With Moong Dal
You can add soaked moong dal in this recipe. Soak 2-3 tablespoons moong dal in water for 30 minutes. Drain and add this after you make the tempering for beans poriyal. Saute for 6-7 minutes till the lentils get cooked. Add the steamed beans and make the recipe.
Beans Poriyal Without Coconut
You can just make the recipe and leave out coconut. To add more flavor and taste you can however add few other dry spice powders instead of coconut. You can try adding 2 tablespoons flax seed powder, dry garlic chutney powder, idli podi, peanut podi, curry leaves podi, nalla karam podi. Very delicious and flavorful it will be.
If you are packing in lunchbox, leave out coconut.
Beans– Try to use fresh and tender beans for best taste and texture. If the beans are not tender, they will be very fibrous and spoil the taste. You can chop the beans finely or a a little big as you prefer.
Young beans are very bright green in color, they are tender and easily snap at the edges.
Spice level– This recipe will yield very mildly spiced beans poriyal. For spicier version you can add more red chilies or 2 slit green chillies or crushed red chili pepper.
Coconut– While all the south Indian poriyal recipes call for freshly grated coconut, you can use desiccated coconut. Add 1/2 cup unsweetened desiccated coconut in place of fresh coconut.
Frequently Asked Questions
I have used green beans or French beans here but you also use yard long beans, Chinese long beans or even broad beans in this recipe.
You can use sesame oil, peanut oil or coconut oil for authentic taste and flavors. If these oils are unavailable use any vegetable oil or cooking oil like canola oil.
Cabbage, carrot, bitter gourd, snake gourd, corn can be used for this preparation.
Yes, it is vegan as such
It contains asafoetida, use gluten free asafoetida or skip it.
More South Indian Recipes
Beans Poriyal Recipe
1 CUP = 250 ml
- 300 grams french beans finely chopped
- 3 teaspoons oil
- 1 teaspoon mustard seeds
- 2 teaspoons urad dal
- 2 teaspoons chana dal
- 10 curry leaves
- 3 dried red chilies
- salt to taste
- sugar a pinch
- 1/2 cup grated coconut can reduce up to 1/4 cup
- Rinse, remove the strings and finely chop the beans.
- Add the copped beans along with 1/4 cup to a pressure cooker. Pressure cook for one whistle. Once the pressure settles drain any excess water and set aside.
- Heat 3 teaspoons oil in a pan. Add mustard seeds, urad dal, chana dal, curry leaves and dried red chilies. Fry till the lentils turn golden.
- Add the steamed beans and mix. Season with salt and a pinch of sugar. Mix well, saute and cook for 6-7 minutes.
- Once the beans is well cooked, add grated coconut and mix well. Serve beans poriyal hot or warm.