Simple Green Beans Poriyal Recipe

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The most basic poriyal has to be a green beans poriyal or a French bean poriyal. It is healthy, crunchy, and full of flavors. This poriyal is made with a quick stir-fry that preserves the crunchy texture, vibrant colors, and healthy flavors of the green beans.

Green beans poriyal
Green Beans Poriyal

You can make it with Chinese long beans, French beans, or any beans of your choice. Some people even use green beans, green gram, or green peas to make their poriyal. Your poriyal, your choice. As long as it tastes good, we don’t see a problem. You can also try our other poriyal recipes like bitter gourd poriyal and carrot poriyal etc.

So without discussing it further – let us dive right into the basic ingredients for this recipe.

Ingredients 

Ingredients for green beans poriyal

9-10 oz fresh and tender green beans, Chinese long beans or French beans 

4-5 tbsp fresh grated coconut or desiccated coconut

1-2 tbsp of oil

1 tsp urad dal

1 tsp chana dal

A pinch of mustard seeds

½ tsp chili powder ( you can replace with sambar powder)

¼ tsp asafoetida (hing) – leave out for gluten free recipes

2 dry red chilies broken in half

A sprig of curry leaves

A pinch of turmeric

Salt to taste

Cooking instructions for Green Bean Poriyal

This is almost like a regular vegetable stir-fry but involves a sort of reverse tempering technique with mustard seeds, curry leaves, hing, etc.

  • Start the recipe by cutting off the edges of the beans and rinsing and draining them. Then chop them to almost 1 cm long pieces, or even shorter than that if you like.
chop green beans to 1 cm or 1/2 inch long
Cut the green beans into 1/2 inch pieces
  • Heat oil in a wok, add mustard seeds and let them splutter. 
tempering
Tempering
  • Add urad dal and chana dal into the mixture and add dry red chili broken into two pieces. You can add cumin seeds too.
  • Once the dals are nice and golden brown, add asafoetida and curry leaves. Leave the asafoetida out if you want it to be gluten-free.
  • When the leaves are crisp, add beans with turmeric and salt and sauté at medium-high heat.
Green beans poriyal: add in green beans, turmeric, and salt.
Add in green beans, turmeric, and salt
  • Then cook them covered for 2-3 minutes on low flame to release the moisture.
  • Cook until the beans are halfway between al dente and tender.
  • Now add coconut with chili powder, green chilies, and optional sambar powder and sauté on a medium flame until the ingredients are fully incorporated.
Green beans poriyal: add coconut and green chilies
Add coconut and green chilies
  • Your poriyal is ready!
Green beans poriyal
Finished green beans poriyal

Serving Green Beans Poriyal

Pour your green beans poriyal into a serving bowl and serve it hot as a healthy side dish with rasam rice or chapati / roti. It goes well with chutneys, such as tomato chutney.

Simple Green Beans Poriyal Recipe

5 from 1 vote
Recipe by Ravi Kumar and Qintarah Khan Course: UncategorizedCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

This is a delicious stir fried South Indian green beans dish.

Ingredients

  • 9-10 oz fresh and tender green beans, Chinese long beans or French beans 

  • 4-5 tbsp fresh grated coconut or dried coconut

  • 1-2 tbsp of oil or ghee

  • 1 tsp urad dal

  • 1 tsp chana dal

  • 1 tsp 1 Cumin seeds

  • A pinch of mustard seeds

  • ½ tsp chili powder (you can replace with sambar powder)

  • ¼ tsp asafoetida (hing) – leave out for gluten-free recipes

  • 2 dry red chilies broken in half

  • A sprig of curry leaves

  • A pinch of turmeric

  • Salt to taste

Directions

  • Start the recipe by cutting off the edges of the beans and rinsing and draining them. Then chop them to almost 1 cm long pieces, or even shorter than that if you like.
  • Heat oil in a wok, add mustard seeds and let them splutter.
  • Add urad dal and chana dal into the mixture and add dry red chili broken into two pieces. Add cumin seeds at this point too.
  • Once the dals are nice and golden brown, add asafoetida and curry leaves. Leave the asafoetida out if you want it to be gluten-free.
  • When the leaves are crisp, add beans with turmeric and salt and sauté at medium-high heat.
  • Then cook them covered for 2-3 minutes on low flame to release the moisture. Cook until the beans are halfway between al dente and tender.
  • Now add coconut with chili powder, green chilies, and optional sambar powder and sauté on a medium flame until the ingredients are fully incorporated.
  • Congratulations! Your green beans poriyal is ready to be eaten!

Recipe Video

Notes

  • Pour your green beans poriyal into a serving bowl and serve it hot as a healthy side dish with rasam rice or chapati / roti.

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Hi! I’m Ravi Kumar.

I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!

I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.

CAN I SEND YOU MY FAVORITE RECIPES?

SUBSCRIBE TO OUR NEWSLETTER AND I'LL SEND THEM STRAIGHT TO YOUR INBOX!

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