Beans Poriyal

Make Beans Poriyal, a quick and simple South Indian stir-fry with green beans, coconut, and basic spices. A wholesome, and flavorful vegan and gluten-free side dish that can be made in 20 minutes!

Course Side Dish

Cuisine Indian, South Indian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 130.42kcal

Author Priya Lakshminarayan

Ingredients

2 lbs French Beans
1 teaspoon coconut oil
1 teaspoon mustard seeds
1 teaspoon urad dal
½ teaspoon Gluten-free asafoetida
2-3 dried red chillies
5-6 fresh curry leaves
½ teaspoon turmeric powder
2 tablespoon curry powder optional
⅓ cup fresh coconut
1 teaspoon coconut oil

Instructions

Wash and trim the edges of the French beans. Chop them evenly into small, quarter-inch pieces to ensure uniform cooking.
Pressure cook the chopped beans until tender, giving it 2 whistles. Be careful not to overcook them They should be al dente to avoid becoming mushy during the stir-frying process.
Once done, strain and set them aside.
Heat coconut oil in a pan. Add mustard seeds and allow them to crackle. Then, add urad dal and gluten-free asafoetida, stirring until the dal turns golden brown.
Stir in the curry leaves, dried red chilies, and turmeric powder. Fry for about 30 seconds until fragrant.
Add the South Indian curry powder and fry for another 30 seconds to enhance the flavor.
Add the cooked French beans and season with salt. Mix well and cook for 2-3 minutes, allowing the veggies to absorb the spices.
Finally, stir in the freshly grated coconut and a drizzle of coconut oil. Mix thoroughly, then remove from the heat.

Notes

When cooking Poriyal, avoid adding water as the moisture from the green beans is sufficient to cook them. Use a heavy-bottomed pan to prevent burning and ensure even cooking. There's no need to soak urad dal beforehand—they should be added dry, as they turn crunchy when fried in oil. For a variation, peanuts, or small onions (pearl onions) can be included for a different flavor profile. Instead of fresh coconut, unsweetened desiccated coconut can also be used. Green Beans Palya can also be made without coconut, doing so will impact its traditional flavor and texture. Add half a cup of cooked moomng dal to the Poriyal to up the nutrition value of the side dish.

Nutrition