Beans poriyal recipe with video & step by step photos. A simple South Indian style french beans stir fry recipe that goes well in a Indian meal. French beans also known as green beans or string beans is one of the veggies that can be used to make pulao, biryani, fried rice, mixed veg curry, stir fry recipes etc. Poriyal is a simple stir fry dish from Tamilnadu cuisine which is prepared to accompany mostly rice along with sambar or rasam but goes well even with chapathi or roti.
To make beans poriyal recipe, I have used baby french beans. You can use regular french beans or long yard beans. But tender beans are good to make this stir fry as it tastes good and cooks faster.
I have not used onions in this beans poriyal recipe. If you prefer you can add it to the pan before adding beans and saute them until pink.
Video of beans poriyal recipe
Beans poriyal recipe card
- 250 grams of beans
- 1 ½ to 2 tbsps of grated fresh coconut
- ¾ tsp sambar powder or ½ tsp chili powder or 1 green chili slit
- 1 tbsp oil
- ¼ tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- Pinch of hing
- 1 red chilli broken
- 1 sprig curry leaves
- ⅛ tsp turmeric
- Salt as needed
- Cut off both the edges of beans. Wash them well in lot of water or under running water. Drain them.
- Chop to ¼ inch pieces.
- Heat oil in a pan. Saute mustard, urad dal, chana dal and red chili until dals turn golden.
- Add hing and curry leaves. Saute for a while.
- Add chopped beans,turmeric along with salt and saute for 2 mins.
- Cook covered for 2 to 3 mins on a low flame. This helps to release the moisture.
- If needed sprinkle water. Cover and cook until soft and tender.
- Add sambar powder or chili powder and coconut.
- Mix well and saute for a minute.
- Switch off and serve beans poriyal with rice.
How to make beans stir fry recipe
1. Nip off both the ends of the beans and remove the fibrous strings if any. For tender & baby beans there will be no strings on the sides.
2. I usually spray some vinegar and allow them to rest for 10 mins. Then soak for another 10 mins and then wash off a few times. Drain water completely.
3. Hold a handful of beans together and begin to chop them to the desired size. If beans are not tender, then it is good to cut them to small sizes. This helps them to cook faster. If using baby french beans then you can chop them to almost half inch length.
4. Heat oil in a pan or kadai. Add mustard, red chili, urad dal and chana dal. Fry them until golden.
5. Then add hing and curry leaves. Saute for a while.
6. Add beans, turmeric and salt. Stir fry for about 2 mins.
7. Cover and cook for 2 mins on a medium to low flame. After 2 to 3 mins, open the lid to check if it has released any moisture.
8. If needed sprinkle some water. If beans are fresh and tender you they tend to get cooked with their own moisture, you may not need to add any water.
9. When the french beans are cooked completely to tender, then add sambar powder or chili powder.
10. Add fresh grated coconut.
11. Stir well and saute for a minute. Switch off the stove.
Serve beans poriyal with rice, rasam and sambar.