Beans Poriyal | Beans Palya (Green Beans Stir Fry with Coconut)

This vegan green beans side is easy and quick to make. It is a perfect side that goes very well with rotis. You can have it as is too.

This stir fry is commonly made in South Indian homes and needs freshly chopped beans stir fried and finished with grated coconut.

You may also like: Bhindi fry, Tindora fry, Aloo capsicum, Sem ki sabzi, Aloo methi recipe, lauki kofta, bok choy recipe.

Ingredients

Green beans: I use haricot beans that are tender and do not require stringing. If you use French beans or lighter green beans, you will need to string the sides for a thick string and then chop and use.

Tempering: A tempering of dry red chilli, mustard seeds, lentils and curry leaves in oil is given.

Garnish: Fresh grated coconut is used as a garnish in this dish.

Spices: Turmeric, salt and cayenne (or podi) are the only flavours used.

Tips

1. Choose tender green beans. Those have the most flavour
2. Fresh grated coconut adds a lot of freshness to the taste of this dish and good fats too. If you don't have it, you can use grated desiccated coconut.
3. The tempering adds a nice flavour to the stir fry. If you want zero-oil cooking then you can skip the oil and dry roast the lentils, curry leaves and mustard seeds along with red chilli and add to the beans.
4. You can also use carrots along with beans in this recipe to make carrot beans stir fry. Make sure to cut carrot and beans of the same size.

Instructions

Wash and dry the green beans. If using haricot beans, snip off the ends and chop the beans into equal sizes. I prefer to keep them small but you can even keep them upto 1 inch long.

If you are using beans that have strings. Then remove strings from both sides of the beans and then chop into pieces. Keep aside. Assemble 1 tsp. each chana dal, urad dal and mustard seeds along with 2 dry red chillies.

I have used 2 tsp. olive oil for the tempering. You can use mustard oil, peanut oil or any cold pressed oil of choice.

You can skip it if you want zero-oil cooking and dry roast the tempering ingredients and add.Heat a pan. Add 2 tsp. oil and let it heat. Now add mustard seeds, both the lentils and broken red chillies. Stir till mustard seeds sputter and the lentils brown a bit.

Add 1 sprig curry leaves and fry for 30 seconds.

Add chopped green beans along with ¼ tsp. Turmeric powder and ½ tsp. Salt.

Mix well and cover. Cook on low flame. After 5 minutes remove the cover and mix well. It releases some moisture on its own and helps in cooking the beans.

If it looks dry, add 2 tsp. water. Cover and cook till the beans are tender. Takes about 10-15 minutes depending upon how tender your beans were. Now finish off with ½ tsp. cayenne or podi powder (if you have it). This adds a little zing.

Mix and garnish with half cup grated coconut. 

Mix well and serve hot. It is simple and tasty. Goes so well with rotis or as a side for rice and dal. Enjoy.

Here's the recipe card:

Beans Poriyal (Green Beans Stir fry)

Rachna Parmar

Delicious beans poriyal or beans palya is a South Indian style green beans stir fry made with minimal ingredients and garnished with grated coconut. So good and healthy.

5 from 9 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side

Cuisine Indian

Servings 4

Calories 126 kcal

Equipment

• 1 Chef's knife

Ingredients

 

1x2x3x

• 2 cups chopped beans about 500 gm.
• 2 tsp. Olive oil or any cold pressed vegetable oil for tempering
• 1 tsp. Chana dal split Bengal gram
• 1 tsp. Urad dal split Black gram
• 2 dry red chillies
• 1 sprig curry leaves
• ½ tsp. Salt
• ¼ tsp. Turmeric powder
• ½ tsp. Cayenne or podi
• ½ cup grated coconut for garnish

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Instructions

 

• Wash and dry the green beans. If using haricot beans, snip off the ends and chop the beans into equal sizes.
• I prefer to keep them small but you can even keep them upto 1 inch long.
• If you are using beans that have strings. Then remove strings from both sides of the beans and then chop into pieces.
• Keep aside.
• Assemble 1 tsp. each chana dal, urad dal and mustard seeds along with 2 dry red chillies.
• I have used 2 tsp. Olive oil for the tempering. You can skip it if you want zero-oil cooking and dry roast the tempering ingredients and add.
• Heat a pan. Add 2 tsp. Oil and let it heat.
• Now add mustard seeds, both the lentils and broken red chillies. Stir till mustard seeds sputter and the lentils brown a bit.
• Add 1 sprig curry leaves and fry for 30 seconds.
• Add chopped green beans along with ¼ tsp. Turmeric powder and ½ tsp. Salt.
• Mix well and cover. Cook on low flame.
• After 5 minutes remove the cover and mix well. It releases some moisture on its own and helps in cooking the beans.
• If it looks dry, add 2 tsp. Water. Cover and cook till the beans are tender. Takes about 10-15 minutes depending upon how tender your beans were.
• Now finish off with ½ tsp. Cayenne or podi powder (if you have it). This adds a little zing.
• Mix and garnish with half cup grated coconut.
• Mix well and serve hot.
• It is simple and tasty. Goes so well with rotis or as a side for rice and dal. Enjoy.

Notes

Choose tender green beans. Those have the most flavour
Fresh grated coconut adds a lot of freshness to the taste of this dish and good fats too. If you don't have it, you can use grated desiccated coconut.
The tempering adds a nice flavour to the stir fry. If you want zero-oil cooking then you can skip the oil and dry roast the lentils, curry leaves and mustard seeds along with red chilli and add to the beans.
4. You can also use carrots along with beans in this recipe to make carrot beans stir fry. Make sure to cut carrot and beans of the same size.

Nutrition

Calories: 126kcalCarbohydrates: 9gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 247mgPotassium: 209mgFiber: 4gSugar: 3gVitamin A: 743IUVitamin C: 18mgCalcium: 31mgIron: 1mg

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