Beans Poriyal Recipe

Beans Poriyal Recipe

If you happen to visit any marriage/any special occasion in South India, you would find beans Poriyal in your thali /meals without fail. I have observed that whether it is a small occasion or marriage, beans Poriyal will be on the menu. I suppose because it goes well with rasam as well as sambar/curry as an accompaniment. Its very simple and tasty to make, and very nutritious too, beans are a good source of Vitamin C. B6, Iron and Dietary Fibre.

Beans Poriyal is a dry vegetable where beans are sautéed with basic tempering like mustard, jeera, curry leaves and green chillies and at the last topped with grated fresh coconut. You can make many other dry veggies like this i.e. beetroot, bhindi, carrot, cabbage and potato.

All these veggies are good accompaniments with Rice and Rasam or Samabar, it goes well with chapati as well. Either Beans Poriyal can be made in deep pan or a Handi. Traditionally its made in an Kadai/deep or hard bottomed pan.

Beans Poriyal Recipe

Beans Poriyal is a dry vegetable where beans are sautéed with basic tempering like mustard, jeera, curry leaves and green chillies and at the last topped with grated fresh coconut. 

Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3
Calories 139 kcal
Author Kalyon Subbarao

Ingredients

Ingredients

  • 500 gms French Beans Cut and cleaned
  • ½ Cup Grated Fresh Coconut

For Tempering

  • 1 tsp Mustard
  • 1 tsp Jeera
  • 2 to 3 nos Green Chillies
  • 4 to 5 no’s Curry Leaves
  • Salt to taste

Instructions

How to Make Beans Poriyal …?

  1. Take and deep pan/Kadai heat the oil and put all the items in the tempering list, fry them for a minute.
  2. Then add the beans and fry them on medium heat till the vegetable is done, another way is put lid on and pour water on the top. This helps to keep the crunch of the vegetable, after 5 minutes check for whether the vegetable is done.
  3. If done top it with the grated fresh coconut and toss it and leave it. Serve with rice and rasam or Sambar it goes well with chapati.


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