Beans Poriyal Recipe

Beans poriyal served in a red rimmed bowl for lunch

5 from 1 vote

Beans poriyal recipe is a delicious, wholesome and easy south Indian beans stiry fry with grated coconut. This vegan gluten free beans poriyal tastes best with rice

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Side Dish

Cuisine: Indian

Servings:

Calories: 141kcal

Author: Harini

Ingredients

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

Instructions

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.

Notes

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.

Nutrition