Beans Poriyal Recipe (Green Beans with Coconut)

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Beans poriyal is a quick and tasty South Indian recipe made with tender french beans, savory spices and fresh coconut. This is a dry steamed dish whether the green beans are beautifully cooked until tender with some herbs and spices like mustard seeds, curry leaves, red chilies and later finished with some freshly grated coconut. A healthy side dish that pairs greatly with most South Indian meals.

beans poriyal served in a white bowl

Poriyal is a South Indian dry vegetable preparation where the veggies are sauteed or steamed with spices and later mixed with fresh grated coconut. You can make poriyal with veggies like cabbage, carrot, beetroot, okra, potato etc.

I make poriyal recipes often as a side dish with sambar or rasam along with rice. Poriyals are easy and quick to make and are healthy vegan side dishes that comes together quickly.

I have already shared few poriyal recipes like:

  1. Carrot poriyal
  2. Cabbage poriyal
  3. Beetroot poriyal 
  4. Vendakkai poriyal

Beans are a healthy vegetable and I try to include them in various ways. This poriyal recipe is one of those recipes I make often with beans along with Beans thoranBeans foogath and Aloo beans sabzi.

I suggest to use fresh tender green beans. The beans should snap easily when you break them. This means that they are crisp, fresh and tender.

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.

Step-by-Step Guide

How to make Beans Poriyal Recipe

Preparing Green Beans

1. Rinse 225 to 250 grams of french beans for a few times in water very well using a colander. Later drain all the water.

washing french beans in water

2. Take some beans on the chopping board. Remove the side strings from the beans if you are able to. In some beans the side strings comes of easily and in some they don’t.

removing side strings from french beans

3. Then chop them diagonally or straight in ¼ inch pieces. Collect 6 to 7 beans together and chop them. This works faster, than chopping each french bean separately.

You can also use a food chopper or a food processor to chop beans. But ensure that you don’t chop too finely.

chopping french beans on a chopping board

4. Keep the chopped french beans aside.

chopped french beans in a bowl

5. Measure and keep all the ingredients ready for making french beans poriyal.

ingredients to make french beans poriyal

Making Beans Poriyal

6. Heat 2 tablespoons of oil in a kadai or pan. Keep the heat to a low. Add ¾ teaspoon mustard seeds and ¾ teaspoon urad dal (split husked black gram).

You can use any neutral flavored oil or coconut oil. I like to use coconut oil in this dish.

mustard seeds and urad dal added to pan with oil

7. On low heat fry the mustard seeds and urad dal, till the mustard seeds splutter and crackle.

fry urad dal and mustard seeds

8. When the mustard seeds begin to crackle, you will also see the urad dal changing color. Fry the lentils till they turn into a maroonish red color. Remember not to burn the dal.

frying urad dal and mustard seeds

9. Add 2 dry red chilies which are broken and deseeded. Also, add 1 sprig of curry leaves (about 10 to 12 curry leaves).

if you don’t have dry red chillies then you can add about ½ teaspoon of chopped green chilies or serrano pepper.

dry red chilies and curry leaves added to urad dal mixture

10. Next add ¼ teaspoon turmeric powder and 1 pinch of asafoetida (hing). Mix well.

turmeric and asafoetida added to pan

11. Now add the chopped french beans.

adding chopped french beans

12. Mix very well.

french beans mixed with the mixture

13. Saute for a minute and then add ½ cup water.

sauteing french beans

14. Also add salt as required. Mix well again.

salt added to french beans

Cooking Beans

15. Cover the pan with a tight lid. On a low heat simmer the french beans till they are cooked and tender.

cover the pan and simmer french beans poriyal

16. Check beans poriyal in between whilst cooking. If the water dries up, you can add some more water.

cooking french beans poriyal in the pan

17. Simmer till the french beans have become tender. There should be no water in the pan. If there is water, then cook without the lid till all the water evaporates.

Once the beans are cooked till tender and there is no water in the pan, then add 2 to 3 tablespoon fresh grated coconut.

You can also use frozen coconut or desiccated coconut.

fresh coconut added to french beans poriyal

18. Stir and mix very well and then switch off the heat.

cooked french beans poriyal

21. Serve Beans poriyal hot or warm with sambar and steamed rice or as a side with any South Indian meal. They also taste good with roti or paratha or you can pair it with dal and rice.

Since coconut is added to the recipe, I recommend not to store it as the coconut can become rancid. So eat the poriyal as soon as you make it or within an hour or two depending the temperature and climate in your city.

beans poriyal served in a white bowl

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beans poriyal

Beans Poriyal Recipe

4.78 from 9 votes
Green Beans poriyal is a quick and tasty South Indian recipe made with tender french beans, savory spices and fresh coconut.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine South Indian
Course: Side Dish
Diet: Vegan, Vegetarian
Difficulty Level: Moderate

Servings 2
Units

Ingredients

  • 225 to 250 grams french beans
  • 2 tablespoons oil – any neutral flavored oil or coconut oil
  • ¾ teaspoon mustard seeds
  • ¾ teaspoon urad dal (split husked black gram)
  • 2 dry red chilies – whole or broken and deseeded
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 1 pinch asafoetida (hing)
  • 1 sprig of curry leaves or 10 to 12 curry leaves
  • 2 to 3 tablespoon fresh grated coconut or desiccated coconut or frozen grated coconut
  • ½ cup water or add as required
  • salt as required

Instructions

Chopping beans

  • Rinse the french beans for a few times in a colander with fresh water. Drain all the water.
  • 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 heat 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 together with the salt.

Cooking Beans

  • Cover the pan with a lid and simmer on a low heat until the french beans are tender and done.
  • Check in between while cooking. If the water dries up, you can add some more water.
  • Once the beans are cooked till tender and there is no water in the pan, then add the grated coconut.
  • Mix well. Switch off the heat.
  • Serve the french beans poriyal hot or warm with sambar and steamed rice.
  • It also tastes good when eaten with roti or paratha. You can also serve it as a side with South Indian meals or dal and rice.

Notes

  • Use fresh tender bright green colored beans that snap easily when broken.
  • For a gluten-free version omit adding asafoetida or use gluten-free asafoetida.
  • If you don’t have dry red chilies then sub with green chilies. You can add about ½ teaspoon of chopped green chilies or serrano pepper.
  • Swap fresh coconut with desiccated coconut or frozen grated coconut. Since the coconut is added, finish this dish in an hour or two.
  • The recipe can be scaled easily.

Nutrition Info Approximate values

Nutrition Facts
Beans Poriyal Recipe
Amount Per Serving
Calories 229 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 12g
Sodium 595mg26%
Potassium 317mg9%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 5g6%
Protein 4g8%
Vitamin A 1099IU22%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 59mg295%
Vitamin B6 1mg50%
Vitamin C 115mg139%
Vitamin E 6mg40%
Vitamin K 18µg17%
Calcium 75mg8%
Vitamin B9 (Folate) 631µg158%
Iron 2mg11%
Magnesium 40mg10%
Phosphorus 72mg7%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Beans Poriyal recipe post from the blog archives (first published in December 2013) has been updated and republished on 29 June 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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23 Comments

  1. 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.4 stars

    1. 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.

  2. 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.5 stars

    1. 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.

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