Beans Poriyal

Name: Beans Poriyal
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 400 g green beans (trimmed and finely chopped); 2 tsp oil; 0.5 tsp mustard seeds; 1 tsp urad dal; 2 pcs dried red chili (broken in half); 8 pcs curry leaves; 1 pinch asafoetida; 1 pcs onion (small, finely chopped); 1 pcs green chili (slit); 0.5 tsp salt; 3 tbsp water; 0.5 cup coconut (fresh, grated)

RATING

4.5/5(115)

TASTE SCORE

8/10

Finely chopped green beans cooked the South Indian way with mustard seeds, urad dal, curry leaves, and fresh coconut. This quick poriyal is light, homestyle, and goes beautifully with rice, rasam, or sambar.

PREP

15m

COOK

12m

SERVES

1 KATORI

105 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prep the beans and aromatics.
1.Trim the ends of the green beans and chop them very finely for even cooking.
2.Finely chop the onion.
3.Slit the green chili and keep the grated coconut ready.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add dried red chili, curry leaves, and asafoetida and stir for a few seconds.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute · ~3 min
Cook the onion and chili.
Add the onion and green chili to the pan. Sauté for 2 to 3 minutes until the onion softens and turns translucent.
saute · ~2 min
Cook the beans.
1.Add the chopped green beans and salt.
2.Mix well so the tempering coats the beans evenly.
3.Sprinkle in the water and stir once.
simmer · ~7 min
Cover and cook until tender.
Cover the pan and cook on low heat for 6 to 8 minutes, stirring once or twice, until the beans are just tender and the water has dried up.
TIPDo not overcook the beans; they should stay bright and lightly crisp, not mushy.
mix · ~1 min
Mix in the coconut.
Add the grated coconut and toss well for 1 minute until it is warmed through and evenly mixed with the beans.
serve
Serve the beans poriyal hot or warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chop the beans very finely so they cook through in minutes and absorb the tempering evenly.
2
Let the mustard seeds fully splutter before adding urad dal, or the tempering will taste raw.
3
Cook the urad dal only to light golden; dark brown dal will make the poriyal slightly bitter.
4
Use just the listed splash of water and keep the pan covered so the beans steam, not boil.
5
Stop cooking when the beans are tender but still bright green and lightly crisp.
6
Add the fresh coconut at the end and toss briefly so it stays sweet and fluffy, not greasy.
7
This poriyal keeps well for lunchboxes; cool completely before storing so the coconut stays fresh longer.