Green Bean Stir-Fry Recipe – South Indian Style with Coconut

Last Updated on 4 months by Neha Deshmukh

Green Bean Stir-Fry Recipe – South Indian Style with Coconut

Hey everyone! Today, I’m sharing a recipe that’s a staple in my family – a vibrant and flavorful South Indian Green Bean Stir-Fry. It’s quick, easy, and packed with amazing textures and aromas. Honestly, this dish is proof that simple ingredients, when combined with the right spices, can create something truly special. I first made this when I was trying to recreate my grandmother’s cooking, and it’s been a hit ever since!

Why You’ll Love This Recipe

This green bean stir-fry isn’t just another veggie side dish. It’s a little explosion of South Indian flavors – the nutty coconut, the fragrant curry powder, and the delightful pop of mustard seeds. It’s ready in under 20 minutes, making it perfect for busy weeknights. Plus, it’s naturally vegetarian and can easily be made vegan!

Ingredients

Here’s what you’ll need to make this delicious stir-fry:

• 250 grams green beans
• 2 teaspoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 0.25 teaspoon asafoetida (hing)
• 1 sprig curry leaves
• 2 dried red chilies
• 0.5 teaspoon turmeric powder
• 1 teaspoon South Indian curry powder
• 0.5 teaspoon salt
• 3 tablespoons fresh grated coconut

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Green Beans: Choosing the Best & Preparing Them
Look for firm, bright green beans that snap easily. I prefer the slender French beans (haricot verts) for this recipe, but regular green beans work perfectly well too. Just make sure to wash them thoroughly and trim the ends. We’re chopping them into roughly 1-inch pieces – not too small, as they shrink a bit when cooked.

Coconut Oil: The Flavor Base
Coconut oil is essential here. It adds a subtle sweetness and a lovely aroma that really complements the spices. You can use refined or unrefined, depending on your preference. I personally love the stronger coconut flavor of unrefined.

South Indian Curry Powder: Regional Variations & Blends
South Indian curry powder is different from the blends you might find elsewhere. It’s typically made with a combination of coriander, cumin, fenugreek, red chilies, and other spices. You can find pre-made blends at Indian grocery stores, or even make your own! The flavor profile can vary quite a bit depending on the region, so feel free to experiment.

Urad Dal & Asafoetida: Aromatic Essentials
Urad dal adds a lovely nutty flavor and texture. Asafoetida (hing) is a bit of an acquired taste, but it adds a unique savory depth. A little goes a long way! It’s often used in Indian cooking to aid digestion, too. You can find it in powder or resin form at Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Wash and trim the green beans. Chop them into 1-inch pieces.
2. Pressure cook the beans with enough water to cover them for 2 whistles, until they’re al dente. This usually takes about 5-7 minutes. Once cooked, drain the beans and set them aside. (Don’t overcook them – we want a little bite!)
3. Heat the coconut oil in a pan or wok over medium heat. Once hot, add the mustard seeds. Let them splutter – this is when they start to pop and release their flavor.
4. Add the urad dal and asafoetida. Fry until the dal turns golden brown. Keep a close eye on it, as it can burn quickly!
5. Stir in the curry leaves and dried red chilies. Sauté for about 30 seconds, until the curry leaves are fragrant.
6. Mix in the South Indian curry powder and cook for another 30 seconds. This helps to bloom the spices and release their aroma.
7. Add the cooked green beans and salt. Stir-fry for 2-3 minutes, ensuring the beans are well coated with the spices.
8. Finally, fold in the grated coconut and drizzle with a little extra coconut oil. Mix well and serve immediately!

Expert Tips

• Don’t overcrowd the pan when stir-frying. Work in batches if necessary to ensure the beans cook evenly.
• Adjust the amount of red chilies to your spice preference.
• Freshly grated coconut is best, but you can use unsweetened desiccated coconut in a pinch.

Variations

Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your curry powder doesn’t contain any hidden dairy ingredients.

Spice Level Adjustment: If you like things extra spicy, add another red chili or a pinch of cayenne pepper. For a milder flavor, remove the seeds from the red chilies before adding them.

Quick Weeknight Version: Skip the pressure cooking! You can blanch the green beans in boiling water for 3-4 minutes, then shock them in ice water to stop the cooking process.

Festival Adaptation (Onam/Pongal Side Dish): My aunt always adds a pinch of fennel seeds to this recipe when she makes it for Onam or Pongal. It adds a lovely subtle sweetness.

Serving Suggestions

This green bean stir-fry is fantastic as a side dish with rice and dal. It also pairs well with roti or paratha. We often serve it as part of a larger South Indian meal with sambar, rasam, and yogurt.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. The coconut might lose some of its freshness, but it will still taste delicious!

FAQs

What type of green beans work best for this stir-fry?
Slender French beans (haricot verts) are my favorite, but regular green beans work just fine!

Can I use store-bought curry powder instead of South Indian curry powder?
You can, but the flavor will be different. South Indian curry powder has a unique blend of spices. If you can find it, it’s worth it!

What is asafoetida (hing) and where can I find it?
Asafoetida is a pungent spice used in Indian cooking. It adds a savory depth. You can find it at Indian grocery stores, usually in powder form.

How can I adjust the salt level in this recipe?
Start with 0.5 teaspoon and add more to taste. Remember, you can always add more, but you can’t take it away!

Can this be made ahead of time?
You can cook the green beans ahead of time and store them in the refrigerator. Then, just quickly stir-fry them with the spices when you’re ready to serve.

Is it possible to make this without a pressure cooker?
Absolutely! You can blanch the green beans in boiling water for 3-4 minutes instead.