Beans Poriyal Indian Green Beans Recipe

Ever have those days when you just need a quick escape to a sunlit kitchen in southern India? This green bean coconut stir-fry is your culinary passport; it’s one of those feel-good dishes that’s all about vibrant flavors and minimal fuss.

I prepare and present food that celebrates and honors the vibrant flavors of my native India. Beans Poriyal is one such dish.

Laced with mustard seeds, urad dal, fresh coconut, and green beans, this dish is not only delicious but also a superb source of fiber, protein, and a bevy of nutrients.

Beans Poriyal Indian Green Beans Recipe Ingredients

• Green Beans: Rich in dietary fiber, vitamins, and antioxidants for a healthy diet.
• Mustard Seeds: Add a nutty flavor and aid digestion with their fiber content.
• Urad Dal: Source of protein and iron, adds a savory crunch to dishes.
• Coconut: Provides a subtle sweetness with healthy fats and essential minerals.
• Curry Leaves: Aromatic and rich in antioxidants; enhance flavor and nutrition.

Beans Poriyal Indian Green Beans Recipe Ingredient Quantities

• 250 grams of green beans, chopped
• 2 tablespoons of oil (such as coconut or vegetable oil)
• 1 teaspoon of mustard seeds
• 1 teaspoon of urad dal (black gram split)
• 1 teaspoon of chana dal (Bengal gram split)
• 2-3 dried red chilies, broken into pieces
• 5-6 curry leaves
• Pinch of asafoetida (hing)
• 1/4 cup of grated coconut, fresh or frozen
• Salt to taste
• 1-2 tablespoons of water, if needed

How to Make this Beans Poriyal Indian Green Beans Recipe

1. In a large skillet or pan, heat the oil over medium heat.

2. Put the mustard seeds into the hot oil and let them sputter.

3. As soon as the mustard seeds begin to crackle, throw in some urad dal and chana dal. Sauté the two dals together until they reach a golden brown shade.

4. Add dried red chilies, along with curry leaves and a pinch of asafoetida, to the pan. Stir for a few seconds until the mixture becomes fragrant.

5. Toss in the green beans, chopped and ready to go, and give them a few minutes to settle into their new environment.

6. Salt to taste; mix well to coat the beans thoroughly with the seasoning.

7. Reduce the heat, cover the saucepan with a lid, and allow the beans to simmer for about 5-7 minutes until they are soft. Stir them from time to time so that they do not stick to the bottom of the pan.

8. When the beans are excessively dry, incorporate 1-2 tablespoons of water to help with the cooking process. Then, place a lid on the pot and allow the beans to finish cooking.

9. When the beans have finished cooking, stir the grated coconut into the pan.

10. Combine all the ingredients thoroughly, and then sauté for an additional 2-3 minutes. After that, remove from the heat, and serve at a warm temperature.

Beans Poriyal Indian Green Beans Recipe Equipment Needed

1. Large skillet or pan
2. Stove
3. Measuring spoons
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Lid for the skillet or pan
8. Small bowl (for grated coconut, optional)

FAQ

• Can I use frozen green beans?Certainly, frozen green beans can be used; just ensure they are thoroughly thawed and drained well prior to use.
• What can I substitute for curry leaves?The taste of curry leaves is unique, so you can swap in bay leaves or lime zest, but your dish will taste different.
• Is there a substitute for asafoetida?A substitute for fresh garlic is garlic powder or onion powder. When using either of these powders, substitute about 1/4 teaspoon for each clove of garlic called for in your recipe.
• Can I omit the coconut?Certainly, you are able to leave out the coconut if that is required, but it provides a typical taste and feel to the dish.
• How spicy is this dish with the dried red chilies?Dried red chilies provide Spice to the dish, at a level that is mild to moderate. This can be adjusted by reducing or increasing the amount used.
• Can I use fresh chilies instead of dried?Certainly! Fresh green chilies can be used for a different flavor profile, and the spice level can be adjusted to personal preference.
• How should I serve Beans Poriyal?Poriyal Beans is usually eaten as a side alongside rice and a main course like samba or rasam. It is hard to say if it originated in South India or in the Tamil food culture of Sri Lanka, where I grew up.

Beans Poriyal Indian Green Beans Recipe Substitutions and Variations

Oil: Ghee works; it’s a flavor enhancer.
Mustard seeds: If you don’t have mustard seeds, use cumin seeds.
Urad dal (black gram split): Replace with equal amounts of toor dal (pigeon peas).
Chilies red and dried: Fresh green chilies can be used for a varied, fiery outcome.
Desiccated coconut: If you don’t have shredded coconut on hand, use desiccated coconut, but let it soak in some water first. You want your coconut to be moist.

Pro Tips

1. For an enhanced flavor, consider dry roasting the urad dal and chana dal for a couple of minutes before adding them to the oil. This can deepen their nutty taste.

2. To prevent the beans from losing their vibrant green color, blanch them in boiling water for a minute and immediately transfer to an ice bath before cooking. This step can help retain their color and texture.

3. If using frozen grated coconut, allow it to thaw completely and squeeze out any excess moisture before adding it to the dish. This prevents the dish from becoming too watery.

4. For a smoky flavor, gently toast the dried red chilies over a low flame until they become crisp. Be cautious not to burn them as this can add bitterness.

5. Adding a squeeze of lemon juice or a sprinkle of freshly chopped cilantro just before serving can add freshness and acidity to balance the flavors.