Green Bean Poriyal is one of those side dishes I always come back to! It's quick, packed with flavor, and fits beautifully into any meal. Fresh green beans are stir-fried with South Indian spices and finished with a sprinkle of coconut, all in under 20 minutes. Naturally vegan and gluten-free, it's a feel-good recipe that's incredibly easy to make.
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I grew up in a mostly vegetarian home in India, where six out of seven days were filled with simple, home-cooked meals. Dishes like bhindi fry, tindora subzi, and green beans potato curry were everyday staples. Lightly spiced and paired with dal, raita, and warm roti or rice, they were comforting and nourishing.
When I first tasted Green Bean Poriyal at my friend Indu's home, it took me right back to those meals from my childhood. The freshness, the light tempering, and the balance of flavors felt so familiar. I asked her for the recipe on the spot, and ever since, this South Indian dish has become a staple in our home. It's vibrant, easy to make, and always brings that cozy, homemade touch to the table.
Green Bean Poriyal is often garnished with Paruppu Podi, a flavorful, spiced lentil powder that's a staple in many South Indian kitchens. I'm including the recipe for the podi too, since it brings a toasty, nutty richness that really elevates the crisp green beans and mild spices. I also love stirring it into warm rice with a spoonful of ghee for a quick, comforting meal.
About the Ingredients
- Green Beans/French Beans: Green beans, also called French beans or string beans, are a staple in Indian kitchens, especially in stir-fried dishes like Poriyal or simple curries. French beans tend to be slender, tender, and slightly sweeter, while regular string beans may be a bit firmer and thicker. I usually go with whichever is freshest and crispest, as both work beautifully in this recipe. Just trim the ends and slice them thin so they cook evenly and absorb the flavors of the spices. You can also use frozen green beans instead of fresh ones in this recipe - simply stir-fry for a few minutes longer.
- Urad Dal: Black lentil/gram that has been split and husked to reveal a light cream-colored interior that is commonly used to make idlis and dosas. In this recipe, urad dal is added to the tempering for a nutty flavor and a bite. You can also use roasted peanuts or chana dal instead of urad dal.
- Spices: This recipe uses just a handful of spices like mustard seeds, hing, and dried red chilies. If you do not have dried red chillies, you can use red pepper flakes or red chilli powder instead.
- Coconut - Fresh coconut is a staple in South Indian cuisine, and in this recipe, it's used as a delicious garnish. I especially love using freshly frozen grated coconut, which is super convenient and easy to find in Indian grocery stores here in the US.
How to Make Green Bean Poriyal
Serving
Green Bean Poriyal can be served hot, cold, or at room temperature. Serve with rice, Sambar, Roti, and spicy Cabbage Salad
Storing
Bean Poriyal makes a great make-ahead dish. It can be refrigerated for up to 5 days in an air-tight container. To reheat, simply microwave for a few minutes.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Beans Poriyal (Indian Green Beans Stir Fry)
Equipment
Recipe Video
Ingredients
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon asafetida hing
- 2 teaspoons urad dal
- 8 curry leaves
- 1 dried red chili pepper ¼ teaspoon crushed red chili pepper
- 1 pound green beans trimmed and chopped crosswise into ¼" pieces
- 1 teaspoon kosher salt
- ¼ cup unsweetened coconut frozen fresh or dry unsweetened desiccated
Optional Garnish Paruppa Podi
- 1 tablespoon coriander seeds
- ½ tablespoon chana daal
- 1 dry red chili pepper
Instructions
- Heat oil in a medium skillet over medium-high heat. When shimmering hot, add mustard seeds and allow them to pop. Then add asafetida, urad dal, curry leaves & red chilies. Cook, stirring frequently, until fragrant and dal turns light golden brown, about a minute.
- Add green beans, salt; cover and cook, stirring occasionally until beans are crisp-tender, about 3 to 5 minutes. Stir in coconut.
Paruppa Podi (optional topping)
- Roast Chana dal in a small stainless steel pan for 1 to 2 minutes on medium heat. Add coriander seeds and roast for another minute. Allow it to cool down completely.
- Add to a spice grinder along with dried red chili. Grind to make a coarse powder. Spinkle on Green Bean Poriyal for a nutty and spicy flavor boost!
Notes
- Equal amount of roasted peanuts or chana dal can be substituted for Urad Daal
- You can also use frozen green beans instead of fresh in this recipe. Simply stir fry a few minutes longer.
Aditi says
Absolutely delicious and so easy! Thanks for this great recipe!
Candy green says
Can i use the whole urad dal that has not had its black husk removed?
Archana says
Soak whole black urad beans in hot water for 30 minutes. This will help it cook along with the beans.
Glo says
Easy to make and so delicious! I use frozen French beans. Thanks!!
10/10 says
Simple, traditional and tasty
Thank you!
Archana Mundhe says
Thank you!