Beans Poriyal Recipe – Authentic Indian Stir-Fry with Coconut

Last Updated on 4 months by Neha Deshmukh

Beans Poriyal Recipe – Authentic Indian Stir-Fry with Coconut

Hey everyone! Today, I’m sharing a recipe that’s a staple in many South Indian homes – Beans Poriyal. It’s a simple, flavorful stir-fry that’s perfect as a side dish with rice and dal, or even chapati. Honestly, this is one of the first Indian dishes I really felt confident making on my own, and it’s been a go-to ever since! It’s quick, easy, and bursting with fresh flavors.

Why You’ll Love This Recipe

This Beans Poriyal isn’t just delicious; it’s incredibly versatile. It comes together in under 30 minutes, making it perfect for busy weeknights. Plus, it’s a fantastic way to get your veggies in! The combination of crunchy beans, the nutty aroma of the tempering, and the subtle sweetness of coconut is just chef’s kiss. You’ll love how easily this dish elevates a simple meal.

Ingredients

Here’s what you’ll need to make this delightful Beans Poriyal:

• 250 grams Beans
• 2 tsp Oil
• 3/4 tsp Mustard seeds
• 1/2 tsp Urad dal (split black lentils)
• 1 Red chilli (dried)
• A pinch Asafoetida/Hing
• 2 Green chillies slit
• A pinch Turmeric powder
• As required Salt
• 1/4 cup Grated coconut

Ingredient Notes

Let’s talk ingredients! Using fresh beans really makes a difference in this recipe – they have the best crunch. If you can find the slender, green beans, even better!

The mustard seeds and urad dal are the heart of the South Indian tempering (or tadka). Don’t skip this step! It’s what gives the poriyal its signature aroma and flavor. Make sure your oil is hot before adding the mustard seeds, or they won’t splutter.

And finally, the coconut! Freshly grated coconut is ideal, but unsweetened desiccated coconut works in a pinch. Coconut is so integral to South Indian cooking, adding a lovely sweetness and texture to savory dishes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, string the beans, give them a good wash, and chop them into small, bite-sized pieces. This makes them easier and quicker to cook.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Next, add the urad dal, red chilli, asafoetida (hing), and slit green chillies. Sauté until the urad dal turns a lovely golden brown. Keep stirring so nothing burns!
4. Add the chopped beans, turmeric powder, and salt. Give everything a good mix to coat the beans with the spices.
5. Pour in about 1/4 cup of water, cover the pan, and cook on low heat until the beans are tender. This usually takes about 10-15 minutes. Don’t forget to stir occasionally and add a little more water if the pan gets too dry.
6. Once the beans are cooked through, stir in the grated coconut. Check for seasoning and adjust salt if needed. Give it one final mix, and you’re done!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook the beans in batches to ensure they cook evenly.
• A little squeeze of lemon juice at the end brightens up the flavors beautifully.
• For extra flavor, you can add a pinch of sambar powder along with the turmeric.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida (hing) as some brands may contain wheat flour.
• Spice Level Adjustment: My family likes a little kick, but you can easily adjust the spice level. Use just one green chilli, or remove the seeds for a milder flavor. For a spicier poriyal, add a pinch of red chilli powder.
• Regional Variations: In Tamil Nadu, you’ll often find this poriyal made with a bit more coconut. Kerala-style poriyal sometimes includes curry leaves in the tempering for an extra layer of aroma. My friend’s grandmother always adds a tiny bit of jaggery to balance the flavors – it’s delicious!

Serving Suggestions

Beans Poriyal is incredibly versatile. It’s fantastic served hot as a side dish with:

• Steaming hot rice and dal
• Chapati or roti
• Sambar and idli
• Even as a filling for wraps!

Storage Instructions

Leftover Beans Poriyal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

What type of beans are best for poriyal?

Green beans, French beans, or even runner beans work well. I prefer the slender green beans for their texture.

Can I make this poriyal ahead of time?

You can prep the beans and spices ahead of time, but it’s best to cook the poriyal just before serving for the best texture.

How can I adjust the spice level?

Reduce the number of green chillies or remove their seeds. You can also add a pinch of red chilli powder for extra heat.

What is asafoetida (hing) and can I substitute it?

Asafoetida (hing) has a pungent aroma but adds a unique savory flavor. If you can’t find it, you can omit it, but it does add a lot to the dish.

Can I use frozen beans for this recipe?

While fresh beans are best, you can use frozen beans in a pinch. Just make sure to thaw them completely and pat them dry before cooking. They might be a little softer than fresh beans.