Can you combine beans with any other vegetable?

Yes. It goes so well with finely diced carrot. You can reduce the amount of beans when you combine with carrots or increase the other ingredients like salt, spices and onion accordingly.

How to serve green beans poriyal?

You can serve beans poriyal hot as side dish along with rice and sambar or rasam. It also tastes great with dal curry or lentil curry served with rice.

Can you make beans poriyal with moong dal?

Yes. You can soak the moong dal in water for 30 minutes before adding them to the wok along with the chopped green beans. In fact you can also add toor dal to the recipe by pressure cooking 3 tablespoons of toor dal for 2 whistles on medium heat. If using the instant pot, the toor dhal needs to be cooked for 3 mins in high pressure and pressure released after 5 mins.

Can you substitute french beans for green beans?

Yes totally. The french beans are much more tender and do not have strings along the edges. They can be prepared in the same method however, they take a much lesser time to cook.

South Indian Beans Poriyal (Green Beans Stir Fry)

Description

South Indian Beans Poriyal (Green Beans Stir Fry) is the tasty South Indian equivalent of the Asian stir-fry. In this recipe, the green beans is stir fried in coconut oil after tempering with mustard seeds, urad dal, cumin seeds, dry red chilli and curry leaves. The dish is finished by adding grated coconut flakes 2 minutes before you finish cooking this recipe.

Ingredients

Scale

1 tbsp coconut oil

1/4 tsp mustard seeds

1/2 tsp split urad dal

1/4 tsp cumin seeds

1 dry red chilli

1 sprig curry leaves

250 grams green beans

1/4 cup grated coconut

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Instructions

Wash and drain the tender Indian green beans thoroughly. Trim the ends of the beans and chop them into small pieces. Also remember to remove the strings that are present along the sides. The strings are very chewy and not very palatable.
Heat oil in a kadai and add the tempering ingredients to smoking hot oil in a wok/ kadai one by one. Add mustard seeds first and wait for it to sputter. After the mustard seeds crackle, add the other remaining tempering ingredients like urad dal, cumin seeds, curry leaves and dry red chilli. The tempering infuses a subtle flavor to the poriyal.
Chop and add green beans to the wok, sprinkle about 1/4th cup water, cover with a lid and cook until the beans become tender. If the green beans are tender, then they may need little to no water to cook. Tender beans will cook on their own moisture as well as the steam trapped when covered with a lid.
Add in the grated coconuts/ desiccated coconut after the beans are nearly cooked to completion and saute for 2 minutes before turning off the stove.

Notes

You could use any other oil if you do not have coconut oil for cooking this recipe.

Feel free to adjust the amount of red chilli based on your spice tolerance level.

You could also omit the grated coconut if you do not have it at hand or if you do not like it. You may also replace fresh grated coconut with desiccated coconut.

Prep Time: 10
Cook Time: 15
Method: Stir fry

Keywords: Beans Poriyal, Beans Palya, Green Beans Stir Fry, South Indian beans poriyal