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    Home » Vegan

    Beans Poriyal | Green Beans Stir Fry

    Published: May 10, 2021 · Modified: Jan 4, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 3 Comments

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    Jump to Recipe

    From picnics to brunches, working lunches, and weeknight dinners - Green Bean Poriyal is always a good idea. It’s easy to find green beans any time of year and the rest of the ingredients are pantry items you might already have. Everyone who tries this dish loves it! The flavors are just so perfectly balanced.

    Indian spices (mustard seeds, asafetida, urad dal, curry leaves, and red chili) are toasted in shimmering oil to pop and sizzle, releasing their flavors. Even after a quick turn in the pan, fresh green beans retain their crisp juicy texture while shredded unsweetened coconut adds a sweet nuttiness. This easy ONE PAN gluten-free and vegan side dish is SO. DELICIOUS. 

    White bowl with green beans poriyal

    This is one of those keep in your “back pocket” recipes you’ll find yourself pulling out again and again. It’s so super simple but makes the most out of a handful of ingredients. It’s light and fresh, just perfectly spiced, and memorable!

    Jump to:
    • South Indian Food
    • What is Poriyal
    • Ingredient highlights
    • Substitutions
    • How to Make Green Bean Poriyal
    • Serving
    • Storing
    • More Indian recipes with Green Beans
    • Recipe

    South Indian Food

    If you have followed me for some time you know how much I LOVE South Indian food. It just so happens, my good friend, Indu makes the best food from this region! I’m such a big fan that I’ve already shared some of her recipes here on the blog like the Curd Rice, Veg Kurma, Bisi Bele Bhath, Ven Pongal - just to name a few! I first ate Poriyal at Indu’s house and needed to learn how to make it immediately. I’ve been making Poriyal ever since.

    Green beans poriyal in a non stick pan with masala garnish

    What is Poriyal

    Poriyal is a term that means quick frying as in a stir fry—so this dish comes together in a flash. Need a last-minute side for dinner or a potluck dish to share? No problem. It’s a cinch to make something unique and yummy with just a few ingredients.

    Following a plant-based diet, whether part of the time or 100% of the time has so many health benefits. But there is also something to be said for the sheer variety of flavors, textures, and colors to delight the eye and the palate by eating this way. That's what Green Bean Poriyal makes me think of—healthy, delicious, and interesting.

    Green beans stir fry served with roti and cabbage salad

    Ingredient highlights

    Green Beans/French Beans: French beans or String Beans are harvested earlier and tend to be longer, thinner, and often more tender than the more common variety. I use whichever looks the freshest as either variety can be used interchangeably in this recipe.

    Nutritionally, green beans are packed with dietary fiber--great for the heart and digestive health. Also a good source of vitamin C, vitamin K, folate, and manganese. And low in calories. We often make this easy air fryer green beans recipe for a delicious side dish.

    Urad Dal: Black lentil/gram that has been split and husked to reveal a light cream-colored interior. Urad dal is full of healing vitamins and minerals and is commonly used in Ayurvedic medicine to strengthen the nervous system.

    They are high in protein, a good source of iron, folic acid, phosphorus, calcium, and magnesium. And also high in dietary fiber which besides supporting heart and digestive health, also keeps you fuller longer. Commonly used to make idlis and dosas.

    Substitutions

    • Urad Dal - substitute an equal amount of roasted peanuts or chana dal.
    • Frozen green beans - You can also use frozen green beans instead of fresh ones in this recipe. Simply stir fry for a few minutes longer.

    How to Make Green Bean Poriyal

    • 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 the dal turns light golden brown, about a minute.
    • Add green beans, and salt; cover and cook, stirring occasionally until beans are crisp-tender, about 3 to 5 minutes.
    steps one through four of making stir fried green beans
    • Stir in coconut.
    • To make the optional garnish of fresh spice mixture also known as Paruppa Podi - Roast Chana dal, then add coriander seeds and dry roast on the stovetop in a small pan. Coarse grind along with the red chili. Sprinkle over Green Bean Poriyal for a nutty and spicy flavor boost!
    steps five through eight of making green beans poriyal

    Serving

    Green Bean Poriyal can be served hot, cold, or at room temperature. Serve with fluffy rice, Sambar, Whole wheat parathas, Crunchy Cabbage Salad, and Mango Shrikhand.

    South Indian green beans served with cabbage salad, shrikhand, roti and masala powder

    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.

    Did you love this simple and healthy vegetarian stir-fry dish? Try these family favorites:

    • Bhindi Masala
    • Bharwa Bindi
    • Cabbage Stir Fry
    • Pan-Fried Tindora

    More Indian recipes with Green Beans

    • Aloo Beans Curry
    • Vegetable Biryani
    • Khichdi
    • Bisi Bele Bhath

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    green beans poriyal served with roti, salad, shrikhand, masala
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    4.80 from 5 votes

    Beans Poriyal

    South Indian Green Beans with coconut
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: dinner, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 149kcal
    Author: Archana Mundhe

    Equipment

    • Non Stick Frying Pan

    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.
    • To make the optional garnish of fresh spice mixture - Roast Chana dal, then add coriander seeds and dry roast on the stovetop in a small pan. Coarse grind along with the red chili. Sprinkle over Green Bean Poriyal for a nutty and spicy flavor boost!

    Video

    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.

    Nutrition

    Calories: 149kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 591mg | Potassium: 295mg | Fiber: 5g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 39mg | Calcium: 62mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Aditi says

      May 14, 2021 at 9:04 pm

      Absolutely delicious and so easy! Thanks for this great recipe!5 stars

      Reply
    2. Candy green says

      November 15, 2022 at 9:12 pm

      Can i use the whole urad dal that has not had its black husk removed?

      Reply
      • Archana says

        November 15, 2022 at 9:50 pm

        Soak whole black urad beans in hot water for 30 minutes. This will help it cook along with the beans.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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