Beans Poriyal | Stir fry

Beans Poriyal – Green beans stir fry with mustard chilly tempering and fresh coconut
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A simple stir fry that often comes to table in a South Indian kitchen.  For the last day under seasonal veggies is green beans. This is considered to be one of the healthiest veggies. They are a good source of dietary fiber, vitamins and minerals. I had the luxury of eating fresh and luscious multicoloured beans when I went for farm picking with my blogger friends. These tender strings, when cooked until tender and mildly seasoned are sure a vegetarian’s delight.

 

Click here to see other poriyal varieties and learn how to make the Veggies,
the Indian style.
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Beans Poriyal | Stir fry
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Green beans stir fry with mustard chilly tempering and fresh coconut
Course: Side Dish
Cuisine: Indian Fusion
Servings: 2
Author: Nisha
Ingredients
  • 2 Cups finely chopped beans
  • 2-3 Tbsp Pasi parupu | Split green gram or Split Mung gram
  • A pinch Sakkarai | Sugar (to keep colour)
  • Salt to taste
  • 1 Cup Water , more or less to cook beans
  • 3-4 Tbsp Fresh Grated Coconut | Thengai Thuruval Adjust this according to your preference
For the tempering
  • 1 Tbsp Thengai Ennai | Coconut Oil Or normal cooking oil
  • 1/4 tsp Kadugu | Mustard seeds
  • 3-4 no's Karivepilai | Curry leaves , torn
  • 3 no's Vatha Milagi | Red chillies
  • 1 Tbsp Channa Dal | Kahala Parupu | Split Bengal Gram
  • 1 tsp Ulutham Parupu | Split black gram (husked)
  • A pinch Preungayam | Asafeotida
Instructions
  1. In a Kadai, bring water to boil. Add salt and sugar. Then add the beans and Moong dal. Cover and cook until the beans are soft and tender. Discard any remaining water. Strain and keep aside.
  2. In the same pan, add coconut oil and keep it on medium flame. Once it becomes hot, add the mustard seeds and let it splutter. Then add curry leaves, red chillies and channa dal. Keep stirring until channa dal turns golden brown.
  3. Immediately add the cooked beans and mix well. Check for salt and adjust. Finally add the coconut gratings; mix it well and turn off the flame.
Notes
  1. There are several ways to cook the beans. You can steam them separately or directly add them in the pan after the tempering process. Then sprinkle some water; cover and cook. Keep stirring them frequently and sprinkle water as and when needed to avoid burning the beans. I use this method only when I am pressed for time. 
  2. When cooked using the method that I have mentioned in the post, a fair  argument can be made that the nutrients will be lost while discarding the water. To avoid that, I use water only as much as needed, just enough to immerse the beans and then add if needed. I prefer this or the steaming method more, as it retains the flavor and the texture and shape of the beans more than the direct pan method.  
  3. You can also add a tsp of Curry powder at the end. Please refer here for the recipe. 
  4. Also onion is optional. In a typical tambrahm style Onions are not included. But if you prefer it, sauté the onions until it turns translucent before adding the cooked beans, i.e. after step 2. If you add onions, skip asafeotida.

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