Beans Poriyal Recipe | How to make Beans Poriyal

Poriyal is a Tamil word for sautéed vegetables. Beans Poriyal is stir fry beans. Beans Poriyal was once new to me as being grown up in North India, never heard about. Lately I came to know about this preparation of beans. Its a simple to do recipe and taste wise it simplicity just takes over. 

Beans Poriyal is prepared using long green beans which is also commonly called French beams. Soft, tender beans are used to make beans poriyal. 

South Indian recipes use a different tadka than North Indian recipes. In North, we always see that onion and tomato tadka is used in most of the curries and dry sabzi preparation. In Sout India, the tadka is prepared using pulses like urad dal. Mustard seeds used more often in tadka and heeing / asafoetida is also part of it. For tadka, sesame oil or peanut oil is used. Sometimes it will be coconut oil.

Poriyal recipes is prepared using coconut. It can be freshly grated coconut or it can be frozen as well. Coconut provides an aroma and a special nutty taste to the poriyal. Beans Poriyal can be prepared with or without using coconut. 

Here is the detailed recipe to make Beans Poriyal.

Recipe Video : Beans Poriyal

Recipe Details : Beans Poriyal

Ingredients for Beans Poriyal

Green Beans /French Beans : 2 cups (chopped)

Grated Coconut : 4 tbsp

Mustard Seeds : 1 tsp

Urad Dal : 1 tsp

Whole Dry Red Chili : 2 - 3

Asafoetida : 1 pinch

Curry Leaves : 1 sprig

Salt to taste

Turmeric Powder : 1/4 tsp

Sambar Powder : 2 tsp (adjust)

Oil : 1 tbsp

How to make Beans Poriyal

Wash and cut beans into small pieces. Now in few poriyals, beans are first kept in boiled water for a while before cooking and some recipes it is not done this way. I have chosen to dip beans in boiled water for a while before going for poriyal. 

Boil 3 cups of water in a pan and add beans in it. Keep the beans in water for 5 minutes and transfer beans in cold water.

Heat oil in a pan. Use sesame oil if possible. If not, use any light smelling oil. Mustard oil is not used to make it. Sunflower oil or rice bran oil can also be used as they don't have specific smell. 

Add mustard seeds and let it splutter. Add urad dal and cook on medium flames till it turns golden in color. Add asafoetida powder now.

Also throw in whole dry red chili and curry leaves. Fry for a while. Now add beans in the pan. Add salt as per the taste.

Add turmeric powder and coriander powder. Mix well and keep cooking on medium flames. Add sambar powder. Stir occasionally. When beans are dried up, switch off the flames. Add grated coconut and cover the pan for 2 minutes.

Beans Poriyal is ready. Serve it hot with dal-rice or chapati.