Beans Poriyal Recipe

Let’s talk about turning ordinary green beans into a vibrant, spice-infused masterpiece: trust me, you’ll be reaching for seconds of this irresistible Beans Poriyal!

Beans Poriyal is a delightful South Indian dish that I adore for its simplicity and rich flavors. Fresh green beans are the main attraction, complemented by mustard seeds and the nutty scent of urad dal.

The dried red chilies add just the right amount of heat, and the curry leaves make it a delicately fragrant dish. This is a side that packs a healthy punch.

Beans Poriyal Recipe Ingredients

• Green Beans: Rich in fiber and vitamins, they add crunch and nutrition.
• Mustard Seeds: Provide a nutty flavor and aid digestion.
• Urad Dal: A good protein source, offering a creamy texture.
• Curry Leaves: Aromatic, rich in antioxidants, they enhance flavor.
• Turmeric Powder: Adds a golden color and anti-inflammatory properties.
• Grated Coconut: Lends a sweet flavor and a nutty texture boost.

Beans Poriyal Recipe Ingredient Quantities

• 200 grams green beans, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 2 dried red chilies, broken into pieces
• 1 sprig curry leaves
• 1 onion, finely chopped
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons grated coconut
• 2 tablespoons water

How to Make this Beans Poriyal Recipe

1. In a medium pan, heat the vegetable oil over medium heat.

2. Add mustard seeds and watch them splutter.

3. Fry the urad dal until it is golden brown.

4. Add the dried red chilies and curry leaves. Sauté a little while, until the aroma of these spices fills the air.

5. Add the onion, which has been chopped, and cook it in fat until it becomes completely clear and there is no more white showing, no more crispness showing. In other words, don’t stop at “sauté until it’s translucent.” That’s just the start, and you’re just getting a little flavor on the onion. You want to cook it much longer, until it is absolutely cooked through. It should be slightly sweet. If it starts to brown, that’s okay.

6. Combine well after adding the chopped green beans and turmeric powder.

7. Pour in the water and add salt to taste.

8. Place a lid on the pan and cook the beans over low heat for roughly 5-7 minutes, or until they achieve a tender texture.

9. After the beans have been cooked, take off the lid and turn up the heat to get rid of any extra moisture.

10. At last, mix the well-kneaded coconut into the beans, and cook for one more minute before you serve. Enjoy your Beans Poriyal!

Beans Poriyal Recipe Equipment Needed

1. Medium pan with lid
2. Stove or cooking range
3. Measuring spoons
4. Wooden spoon or spatula
5. Knife
6. Cutting board

FAQ

• Q:Q: Can I substitute frozen green beans for fresh ones? A: Yes, you can use frozen green beans. Just make sure to thaw them before cooking.
• Q:What are good substitutes for split urad dal? Q: What can I use instead of split urad dal if I don’t have any? A: If you don’t have any split urad dal, try using split mung beans (though they will change the flavor slightly). Don’t have any split mung beans? Try yellow split peas. Still nothing? Well, then I guess you might as well use lentils.
• Q:Is there an alternative for dried red chilies? A: If you don’t have dried red chilies, you can substitute with a pinch of red chili flakes.
• Q:How can I increase the spice level in this dish? A: Use a larger quantity of dried red chilies, or include a diced green chili to ramp up the heat.
• Q:Is fresh coconut a good replacement for grated coconut? A: Yes, using fresh coconut that’s been grated or processed into a similar texture works well and adds a superior taste that cannot be matched. It also adds a richness to the dish that is unparalleled.
• Q:How can I make the dish oil-free?
  You may dry roast the mustard seeds and urad dal, but be aware that doing so may influence their texture and flavor.

Beans Poriyal Recipe Substitutions and Variations

You can replace vegetable oil with either coconut oil, which lends a more authentic flavor, or olive oil, which is a healthier alternative.
If you don’t have mustard seeds available, use cumin seeds.
Chana dal or yellow split peas can be used as an alternative to urad dal.
Dried red chilies: If you want your dish to have similar heat levels, fresh green chilies can be substituted. But adjust accordingly to your taste.
Coconut (grated): If you cannot get fresh coconut, you may use desiccated coconut. Or you can do without any form of coconut for a different result altogether.

Pro Tips

1. Prep the Ingredients in Advance: Chop the green beans, onions, and break the chilies before you start cooking. Having everything ready will make the process smoother and help avoid burning the spices.