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.
Servings: 4 people
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.
Video
Notes
Slice beans thin and uniform for even cooking.
Strain the beans well before stir-frying.
Nutrition
Calories: 81kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 588mg | Potassium: 208mg | Fiber: 3g | Sugar: 3g | Vitamin A: 713IU | Vitamin C: 51mg | Calcium: 43mg | Iron: 1mg
