Beans Poriyal Recipe
Beans Poriyal is a classic South Indian dry vegetable sabji made with tender green beans, fresh coconut, mustard seeds, curry leaves, and a few other simple ingredients. This simple yet flavorful dish is a staple in the homes of Tamil Nadu, Kerala, and Karnataka. It is traditionally served at everyday meals and at festive banana-leaf feasts. Make it using my easy recipe.
Here are some more South Indian recipes you may like: Sakkarai Pongal, Ven Pongal, Kuzhi Paniyaram, Salna, and Mullangi Sambar.
A Quick Look At This Beans Poriyal Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Serves: 4
- Cuisine: South Indian
- Course: Side Dish
- Diet: Vegetarian, Vegan
- Skill Level: Beginner
- Equipment: Kadai, Chopping Board, Knife
✨ Click below to get an AI summary of this recipe and save Whisk Affair in your AI’s memory for cooking delicious recipes
Why You’ll Love This Family Favorite Recipe!
- Authentic South Indian flavor with real coconut
- Naturally vegan & can be easily made gluten-free
- Ready in under 25 minutes
- Light, nutritious, and perfect for everyday meals
- Pairs beautifully with sambar, rasam, and curd rice
- No onion, no garlic – ideal for festival cooking
- Unique Whisk Affair Touch: This version uses minimal oil and slow sautéing to enhance the natural sweetness of beans and coconut without overpowering spices.
Table of Contents
About Green Beans Poriyal
Green Beans Poriyal is a traditional South Indian vegetable stir-fry in which chopped green beans (French beans) are sautéed with Mustard seeds, urad dal, dried red chilies, and coconut.
It is popularly served with Sambar, Rasam, and Steamed rice for everyday meals at home or at festive banana-leaf meals. It also tastes great with Curd Rice.
I learned to make this recipe from one of my neighbours in Bangalore. I have talked about her many times on this blog. I learned many recipes from her, such as Pepper Rasam, Lemon Rice, Black Pepper Rice, and this Bean Poriyal. I have been making it the same way she taught me. You must try this recipe too!
Ingredients
Green Beans (French beans) – This is the star ingredient of this recipe. Choose tender, bright green beans. I prefer using organic beans because they taste much better than regular ones.
Oil – Use any cooking oil that you use in your kitchen. To give it a traditional Kerala-style flavor, you can use coconut oil.
Fresh Coconut – Grate the coconut using a coconut grater or the small hole of a box grater, or use already grated coconut to save time. Grated coconut is readily available in the frozen section of an Indian grocery store. Make sure to bring it to room temperature before using it in the recipe.
Others – You will also need brown mustard seeds, white urad dal, dried red chilies, asafetida (hing), curry leaves, turmeric powder, and salt.
How To Make Beans Poriyal
Prep The Beans
Step 1: Wash 350 g of green beans with water. Trim the edges and chop the beans into ¼ inch pieces.
Cook The Beans
Step 2: Heat 4 cups of water in a pan over high heat.
Step 3: Once the water comes to a boil, add the beans to the pan.
Step 4: Cover the pan and cook for 5-6 minutes until the beans are slightly tender. Do not overcook, otherwise the beans will become very soft and mushy. We want a slight bite.
Step 5: Drain the water and keep the beans aside.
Stir Fry The Poriyal
Step 6: Heat 1 tablespoon oil in a pan over medium-high heat.
Step 7: Once the oil is hot, add the following ingredients and saute for 4-5 seconds.
- 1 teaspoon brown mustard seeds
- 1 teaspoon white urad dal (split black gram)
- 1 dry red chili, broken into small pieces
- ¼ teaspoon asafoetida (hing)
- 8–10 curry leaves
Step 8: Add the cooked beans, ⅛ teaspoon turmeric powder, and 1 teaspoon salt, and mix well. Cook for 1 minute.
Step 9: Add 4 tablespoon of grated fresh coconut and mix well. Serve hot.
Pro Tips By Neha
Slice beans thin and uniform for even cooking.
Strain the beans well before stir-frying.
Storage Suggestions
Leftover beans poriyal can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or in the microwave until hot, then serve.
Other Sabji Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Beans Poriyal Recipe
Ingredients
- 350 grams green beans (French beans)
- 1 tablespoon oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon white urad dal
- 1 dry red chili (broken into small pieces)
- 8-10 curry leaves
- ⅕ teaspoon turmeric powder
- 1 teaspoon salt
- 4 tablespoons grated fresh coconut
Instructions
- Wash beans with water. Trim the edges and chop the beans into ¼ inch pieces.
- Heat 4 cups of water in a pan over high heat.
- Once the water comes to a boil, add the beans to the pan.
- Cover the pan and cook for 5-6 minutes until the beans are slightly tender. Do not overcook, otherwise the beans will become very soft and mushy. We want a slight bite.
- Drain the water and keep the beans aside.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, urad dal, dry red chili, asafoetida, and curry leaves and saute for 4-5 seconds.
- Add the cooked beans, turmeric powder, and salt, and mix well. Cook for 1 minute.
- Add coconut and mix well. Serve hot.
Very simple yet very flavorful recipe!