Double Bean Poriyal Recipe – Authentic South Indian Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Double Bean Poriyal Recipe – Authentic South Indian Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Double Bean Poriyal. It’s a simple, flavorful stir-fry from South India that’s perfect as a side dish with rice and sambar, or even a light meal on its own. I remember my grandmother making this all the time, and the aroma would fill the entire house. It’s a taste of home I’m so excited to share with you!

Why You’ll Love This Recipe

This Double Bean Poriyal is more than just a vegetable stir-fry. It’s quick to make, packed with flavor, and incredibly versatile. It’s a fantastic way to enjoy double beans, a slightly underrated vegetable, and the homemade spice blend really elevates the dish. Plus, it’s a great way to add some vibrant color and healthy goodness to your plate.

Ingredients

Here’s what you’ll need to make this delicious poriyal:

• 1 cup double beans
• As needed salt
• As needed water
• 1/3 cup grated coconut (about 30g)
• 1.5 tbsp coriander seeds (about 15g)
• 4 red chillies (adjust to your spice preference)
• 1/4 tsp turmeric powder (about 1g)
• 1 tsp sambar powder (about 5g)
• 1 big onion, roughly chopped
• 1/2 tsp cumin seeds (about 2.5g)
• 3 garlic cloves
• 2 tbsp cooking oil (about 30ml)
• 1/2 tsp mustard seeds (about 2.5g)
• 1 tsp urad dal (about 5g)
• Few curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure your poriyal turns out just right:

Double Beans: A regional vegetable, also known as Hyacinth beans. They have a slightly sweet and nutty flavor. You can usually find them at Indian grocery stores or farmers’ markets.

Coconut: Freshly grated coconut is best for that authentic South Indian flavor! But if you can’t find it, unsweetened desiccated coconut works well too. Just add a tablespoon or two of warm water to it to soften it up a bit.

Spice Blend: This is where the magic happens! The combination of coriander, red chillies, turmeric, and sambar powder creates a wonderfully aromatic and flavorful base. Don’t be afraid to adjust the red chillies to your liking.

Oil: I prefer using a neutral-flavored oil like sunflower or vegetable oil for this recipe. Coconut oil also adds a lovely aroma, but it will impart a slight coconut flavor to the poriyal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the double beans in water for at least 6 hours, or even overnight. This helps them cook evenly.
2. Once soaked, drain the beans and pressure cook them with a pinch of salt and enough water to cover. Cook on low flame for just one whistle. Then, drain any excess water. You want them cooked through but still firm.
3. Now, for the masala paste! In a grinder, combine the grated coconut, coriander seeds, red chillies, turmeric powder, sambar powder, chopped onion, cumin seeds, and garlic cloves. Grind everything into a smooth paste without adding any water. This is key for a concentrated flavor.
4. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and curry leaves. Let them fry for a few seconds until the dal turns golden brown.
5. Add the cooked double beans to the pan and mix well. Then, add the ground masala paste and stir everything together thoroughly, ensuring the beans are well coated.
6. Add about 1/4 cup of water and simmer for about 5-7 minutes, or until the poriyal turns semi-dry and the flavors have melded together beautifully.
7. Serve warm with rice, sambar, or even a simple curd rice.

Expert Tips

• Don’t overcook the beans! They should be tender but still have a slight bite.
• Grinding the masala paste without water ensures a richer, more concentrated flavor.
• Adjust the amount of red chillies to suit your spice preference.
• A good tempering is crucial for a flavorful poriyal. Don’t rush this step!

Variations

Vegan Adaptation: This recipe is naturally vegan! Just double-check your sambar powder to ensure it doesn’t contain any animal-derived ingredients.

Spice Level Adjustment: If you like it milder, reduce the number of red chillies. For extra heat, add a pinch of cayenne pepper or use hotter red chillies.

Regional Variations – Tamil Nadu vs. Kerala: In Tamil Nadu, you might find this poriyal made with a touch of asafoetida (hing) in the tempering. Kerala versions often include a sprinkle of black pepper.

Festival Adaptations – Onam/Pongal Special: During Onam or Pongal, you can add a handful of roasted peanuts to the poriyal for extra crunch and flavor.

Serving Suggestions

Double Bean Poriyal is incredibly versatile! Here are a few ideas:

• Serve it as a side dish with rice and sambar.
• Enjoy it with curd rice for a cooling and comforting meal.
• Pair it with roti or chapati for a light dinner.
• It’s also delicious as part of a South Indian thali (platter).

Storage Instructions

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

FAQs

What are double beans and where can I find them?

Double beans, also known as Hyacinth beans, are a type of legume popular in South Indian cuisine. You can usually find them at Indian grocery stores or farmers’ markets.

Can I use a food processor to grind the masala paste?

Yes, you can! A food processor will work just fine, but you might need to scrape down the sides a few times to ensure everything is ground evenly. Remember to avoid adding water.

How do I adjust the spice level of this poriyal?

Simply adjust the number of red chillies you use. Remove the seeds from the chillies for a milder flavor.

Can I make this poriyal ahead of time?

While it’s best enjoyed fresh, you can cook the beans and grind the masala paste ahead of time. Store them separately in the refrigerator and combine them when you’re ready to make the poriyal.

What is the best way to serve double bean poriyal?

It’s fantastic with rice and sambar, curd rice, or roti. It’s a versatile side dish that complements many South Indian meals!