Simple Green Beans Poriyal Recipe

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

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.

Cut the green beans into 1/2 inch pieces

• Heat oil in a wok, add mustard seeds and let them splutter. 

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.

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.

Add coconut and green chilies

• Your poriyal is ready!

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.