Beans poriyal recipe With step by step photos – a quick and tasty South Indian side dish made with french beans, spices and coconut. This is one of those recipes I often make with beans along with Beans thoran, Beans foogath and Aloo beans sabzi.
Poriyal is a South Indian dry vegetable preparation where the veggies are sauted in spices and topped with fresh grated coconut. You can make poriyal with veggies like cabbage, carrot, beetroot, okra, potato etc.
I have already shared few poriyal recipes like
I make poriyal recipes often as a side dish with sambar or rasam along with rice. Poriyals are are easy and quick to make and are healthy vegan side dishes which you can make on a short notice.
You can serve beans poriyal with roti, chappati or as a side dish with sambar-rice or rasam-rice combo. It will also go well with dal and rice combo.
beans poriyal recipe
INGREDIENTS
- 225 to 250 grams french beans
- 1 tablespoon oil
- ¾ teaspoon mustard seeds (rai)
- ¾ teaspoon urad dal (split husked black gram)
- 2 dry red chilies (sookhi lal mirch) - whole or broken and deseeded
- ¼ teaspoon turmeric powder (haldi)
- 1 pinch asafoetida (hing)
- 1 sprig of curry leaves (kadi patta)
- 2 to 3 tablespoon grated coconut
- ½ cup water
- salt as required
INSTRUCTIONS
chopping beans
- Rinse the french beans for a few times in water. Drain them.
- Remove the side strings from the beans and then chop them diagonally or in ¼ inch pieces.
making beans poriyal
- Heat oil in a kadai or pan. Add the mustard seeds and urad dal.
- On a low flame fry the mustard seeds and urad dal. Fry till the mustard splutters and the urad dal turns into a maroonish red. Don't burn the dal.
- Add the dry red chilies, curry leaves, turmeric powder, asafoetida. Mix very well.
- Now add the chopped french beans
- Saute for a minute and then add ½ cup water along with salt.
cooking beans poriyal
- Cover and cook till the french beans are tender and done.
- Check in between whilst cooking. If the water dries up, you can add some more water.
- Once the beans are cooked till tender, add the grated coconut. Switch off the stove and stir.
- Serve the french beans poriyal hot or warm with sambar and steamed rice.
Preparation to make beans sabzi or beans poriyal
1. Rinse 225 to 250 grams of french beans for a few times in water very well.
2. You can also rinse the french beans in a colander and then drain them.
3. Remove the side strings from the beans.
4. Then chop them diagonally or straight in ¼ inch pieces. Collect 6 to 7 beans together and chop them. This works faster, then chopping each french bean separately.
5. Keep the chopped french beans aside.
6. Measure and keep all the ingredients ready for making french beans poriyal.
Making beans poriyal
7. Heat 1 tablespoon oil in a kadai or pan. Add ¾ teaspoon mustard seeds (rai) and ¾ teaspoon urad dal (split husked black gram).
8. On a low flame saute the mustard seeds and urad dal, till the mustard seeds splutter and crackle.
9. Fry the urad dal till it turns into a maroonish red color. Don’t burn the dal.
10. Add 2 dry red chilies (sookhi lal mirch) which are broken and deseeded. Also add 1 sprig of curry leaves (kadi patta).
11. Next add ¼ teaspoon turmeric powder (haldi) and 1 pinch of asafoetida (hing). Mix well.
12. Now add the chopped french beans.
13. Mix very well.
14. Saute for a minute and then add ½ cup water.
15. Also add salt as required. Mix well again.
Cooking beans poriyal
16. Cover the pan with a tight lid. On a low flame simmer the french beans till they are cooked and tender.
17. Check beans poriyal in between whilst cooking.
18. If the water dries up, you can add some more water.
19. Cook till the french beans is done. There should be no water in the pan. If there is water, then cook without lid till all the water evaporates. Once the beans are cooked till tender, then add 2 to 3 tablespoon grated coconut.
20. mix very well and then switch off the flame.
21. Serve the Beans poriyal hot or warm with sambar and steamed rice.
What I like about poriyals is that they are so easy to prepare and not at all time consuming.Just a basic tempering and adding grated coconut imparts a good flavour to the dish.They work very well as a side dish.Loved this version also.
yes agree on this winnie. they are easy to make. in fact, desiccated coconut flakes can also be added if fresh coconut is not available. thanks again for the feedback and rating.
I had this at a restaurant recently for the first time and loved it. This recipe was excellent. I also made the tamarind rice and that was very tasty. Thanks for the content of your website. The recipes are great, the instruction helpful and the pictures beautiful. Well done.
thank you dave. i am glad that both bean poriyal and tamarind rice recipes have turned out good for you. thanks also for the review. happy cooking.
Hi dassana, I am a big fan of your recipes. Your page is google of almost all Indian recipes.Tried beans poriyal and came out super yummy. My 2 year old was super happy having the yummy dish. Thankyou so much ????
Welcome Akki. Glad to know this. Thanks for your positive feedback.
Hey Dasana, I have been following your recipes and have tried many. They have turned out very well. Thanks for sharing them. While checking french beans poriyal recipe, i had one question. Which coconut will be better dry coconut in powder form or raw coconut?
thanks kanan. for poriyals always add fresh coconut and not the dry coconut. fresh coconut tastes better.
Hi Dassana, I tried this today and it came out well.. light n simple.. Thanks for sharing it. I follow your other recipes too.. Thank you for helping us…. ?
welcome sneha and thankyou so much for your kind words 🙂
Sis I need step by step photos and procedure
in a few recipes posted, there are no step by step photos. i plan to update all these recipes one by one with stepwise pics.
Hi Dassana & Amit,
I discovered your blog yesterday when I was searching for a boiled peas recipe from my childhood using dried green peas. Found something close to it on your blog. I love Indian food, particularly recipes from South India. This bean recipe reminds me of an okra version which I enjoyed growing up in Fiji. My mums Indian friends used to make roti parcels of it. If I try and make it with okra would i need to dry the okra out first as it tends to be quite slimey? That’s assuming I can find okra in Sweden. Haven’t been able to find freshly grated coconut here, i guess dessicated coconut will suffice?
I’m looking forward to trying many of your recipes!
Dawn
thanks dawn. i make okra poriyal too and i will be adding the recipe in some time. you have to cook the okra first. i temper with sesame oil, mustard seeds, urad dal (split & husked black gram), red chilies or green chilies, curry leaves, turmeric and asafoetida. then add chopped okra. the okra has to be sliced in 1/4 inch roundels. add salt and stir. cook the okra uncovered, till the okra is done. stir at intervals to ensure that the okra slices do not get browned. lastly add coconut and stir. you can use desiccated coconut instead of fresh coconut.
Hii! Just tried your recipe. Turned out awesome! I was missing my hostel days and south food and you helped me satisfy that craving. It’s same what I use to have in south. God bless you always. Thanx a ton:)
welcome khyati. thanks for sharing positive feedback and for your blessings.
Can this recipe be followed with long beans as well?
vijita, yes you can.
I jus luv u cooking . Tried this beans poriyal.. n came out jus amazing..
The way u present is simple n easy..
Carry on d same way n give us more ways to to love cooking…
thanks ankita for this positive comment.
This green bean recipe looks so good! I will have to try it soon and let you know how it turns out. Thank you.
welcome danni. yes, do let me know your feedback on beans poriyal recipe.
I love French beans – thinner and my kids prefer this kind over regular green beans. I enjoyed learning new way to cook these, Dasana! You know how to use spices to make delicious food, which I need to work on. 🙂 Thank you for sharing!