Bean poriyal is a simple South Indian dish with crisp green beans tossed in aromatic spices and fresh coconut. It is delicious, vegan, gluten-free, and high in fiber, making it a healthy addition to any meal.
Beans Poriyal is an easy side dish that can be made with almost any veggie. It is one of those dishes that is prepared as a side with dal and rice every day in Kerala.
What’s great about Beans Poriyal is its adaptability. You can easily adjust the spice level to your liking, and the base recipe can be modified to include other vegetables like beets, carrots, or even chopped leafy greens.
This versatility makes it a perfect choice for vegetarians looking for a fiber-rich side or a flavorful and healthy addition to their weeknight meals. It is also great to pack for lunch!
My family loves South Indian food, and I have shared so many recipes that I have learned from my friends and enjoyed over the years – Beetroot poriyal, Bisi Bele Bath, Ven Pongal, Quinoa Dosa, Thakkali Sadam, and Sambar.
Table of Contents
Watch How to Make Beans Poriyal
What is Poriyal?
Poriyal, known as Palya, is a staple in South Indian cuisine. It’s a general term for a dish made with stir-fried or sauteed vegetables and lentils. Poriyal has endless possibilities – you can use almost any veggie, from green beans (like in our recipe today) to cabbage, carrots, beets, and even leafy greens.
It is made with minimal ingredients and comes together quickly. The main effort in making poriyal is chopping the veggies. As poriyal is also lightly spiced, it lets the flavors of the veggies shine.
Some reasons to love Poriyal:
- Simple and flavorful
- It is versatile!
- Very budget-friendly
Ingredients You’ll Need
- Fresh green beans: The star of the recipe! Use fresh, tender green beans. Wash and dry them. Trim edges and chop them into bite-sized pieces.
- Coconut oil: For the authentic taste, use coconut oil.
- Mustard seeds: Tiny black seeds that splutter when heated, adding a pungent pop.
- Chana dal and split urad dal: These lentils lend a nutty earthiness to the dish.
- Dried red chili peppers: Adjust the amount to match your spice preference.
- Asafoetida (Hing): A unique spice with a garlicky aroma. A little goes a long way!
- Curry leaves: Fragrant leaves that add a touch of citrus and depth.
- Turmeric powder: Add a little for a warm, earthy flavor.
- Salt: Add to taste.
- Water: Adjust the amount to achieve the desired consistency.
- Grated coconut: Fresh or frozen, it adds a wonderful sweetness and textural contrast.
How to Make Bean Poriyal?
- Prep the Beans: Wash and dry the green beans. Trim the ends and chop them into bite-sized pieces, about 1/4 inch long.
- Temper Spices and Aromatics: Heat coconut oil in a pan over medium-high heat. Add mustard seeds, urad dal, and chana dal. Fry until the dal turns golden brown and the mustard seeds splutter. Add the broken red chilies, asafoetida, and curry leaves. Saute for 30 seconds, releasing their fragrant oils.
- Add beans and spices: Add the chopped green beans, salt, turmeric powder, and water. Stir everything well and cover the pan with a lid. Let the beans cook for 7-9 minutes, checking for tenderness occasionally. Cook for a few more minutes if needed.
- Finish with coconut: Once the beans are cooked through, add the grated coconut and stir it gently. Turn off the heat.
- Serve and Enjoy! Serve Bean Poriyal hot as a side dish with rice or roti. Garnish with chopped cilantro for a pop of color, if desired.
Instant Pot Beans Poriyal
- Set your Instant Pot to “saute” and heat the oil.
- Toss in the mustard seeds, urad dal, chana dal, red chili pepper, asafoetida, and curry leaves. Sauté them for 30 seconds, letting them sizzle and release their flavors.
- Add the chopped green beans, turmeric powder, salt, water, and grated coconut. Give everything a good stir.
- Cancel the “saute” mode, seal your Instant Pot with the lid, and cook on high pressure for 1 minute. Once the Instant Pot beeps, let the pressure release naturally (NPR) for a few minutes. Then, you can carefully release any remaining pressure manually.
- If there’s extra liquid in the pot, switch back to “saute” mode and simmer for 2-3 minutes to dry it.
- That’s it! Your delicious Bean Poriyal is ready to enjoy.
Recipe Tips
- Frozen Green Beans: You can use frozen green beans instead of fresh ones. Just thaw them completely before using and adjust the water content in the recipe as needed since frozen beans tend to release some moisture.
- Coconut Options: Freshly grated coconut adds the most flavor, but frozen unsweetened grated coconut is a convenient substitute and readily available in most Indian grocery stores.
- Spice it Up: Want a bit more heat? Add an extra red chili pepper or a pinch of cayenne pepper. Some people also like to add idli podi to the poriyal, which will add a wonderful flavor and spice to the dish.
- Storing: Bean Poriyal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pan over medium heat, adding a splash of water if needed to prevent drying out.
More Veggie Stir Frys
Beans Poriyal (South Indian Green Beans)
Bean poriyal is a simple South Indian dish with crisp green beans tossed in aromatic spices and fresh coconut. It is delicious, vegan, gluten-free, and high in fiber, making it a healthy addition to any meal.
Video
Ingredients
- 1 pound Green Beans
- 1 tablespoon Coconut oil
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Split Gram Dal (Chana Dal)
- 1 teaspoon Split Skinned Black Gram Lentils (Urad dal)
- 2 Dried Red Chili Peppers, each broken into 2
- 1/8 teaspoon Asafoetida (Hing), asafoetida
- 8-10 tablespoon Curry Leaves (Kadi Patta)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Salt, adjust to taste
- 3-4 tablespoons Water, adjust as needed
- 4 tablespoon Grated Coconut, fresh or frozen
Instructions
- Wash the green beans and dry them. Cut the top and bottom edges. Then chop it into small equal-sized pieces, about 1/4 inch in length.
- Heat oil in a pan on medium-high heat. Add mustard seeds, split urad dal, split chana dal, and fry till the dal turns golden and the mustard seeds splutter.
- Add dried red chili, asafoetida, and curry leaves and saute for 30 seconds.
- Then add diced green beans, salt, turmeric powder, and water. Give it a stir. Cover with a lid and allow it to cook for about 7-9 minutes.
- Check the green beans, and if they are not cooked, cook for a couple more mintes.
- Once the green beans are cooked completely, add grated coconut and stir. Turn off the heat.
- Serve green beans poriyal as a side with rice or roti.
Instant Pot Method
- Press the saute mode on the instant pot and heat the oil. Then, add mustard seeds, urad dal, chana dal, dried red chili, asafoetida, and curry leaves. Saute for 30 seconds. Then, add the green beans, turmeric, salt, water, and grated coconut. Stir it. Press cancel, cover with a lid, and cook on high pressure for 1 minute. When the instant pot beeps, release the pressure manually. If there is any liquid, dry it on saute mode for 2-3 minutes. Poriyal is ready to be served.
Notes
Frozen green beans: You can use frozen green beans in this recipe. Let them thaw before using, and reduce the water in the recipe as needed.
Coconut: If you can find fresh coconut and want to grate it, that works. For an easier option, you can find frozen unsweetened grated coconut at Indian grocery stores.
Storing: Bean Poriyal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pan over medium heat, adding a splash of water if needed to prevent drying out.
Nutrition
Calories: 143kcalCarbohydrates: 17gProtein: 5gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 591mgPotassium: 293mgFiber: 7gSugar: 4gVitamin A: 3099IUVitamin C: 1197mgCalcium: 295mgIron: 2mg
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Was easy to make and my family loved it!
Hi Tammy – So happy to hear that. Thank you for sharing it 🙂