Beans poriyal | Beans stir fry
Beans poriyal is a common and simple South Indian dry curry recipe usually served as an accompaniment with lunch. It is commonly served along with sambar rice, rasam rice or curd rice.
The recipe of the beans poriyal given here is a very simple one. If your vegetables are pre-cut you can finish the whole process within 10 to 15 minutes. Here along with tadka only red chillies are used for the heat instead of masala powders so it gives an unique flavor.
More poriyal | stir-fry recipes from the blog,
Cheppankizhangu Fry / Taro Fry
Cooking instructions with step by step pictures
Finely chop onions and beans.
Heat oil in a pan and add mustard seeds. Once the mustard seeds crackle, add chana dal and split urad dal.
Once the dals are browned, add chopped onions and red chillies. Adjust the number of red chillies according to your heart preference. Saute till the onions turn translucent.
Now add the chopped beans, required salt and around 1/3rd cup of water.
Once the water comes to boil, cover and cook in low flame for around 10 to 12 minutes. Stir once in between.
After 10 to 12 minutes check whether the beans are cooked. If it’s not cooked, add a tbsp of water and cook for another 3 to 4 minutes. If cooked, keep the stove on high flame till all the remaining water has evaporated.
Now add grated coconut and simmer for just 30 seconds
Switch off the stove. Serve with sambar, rasam or curd rice!!
Recipe notes
You can make this recipe with either beans or along with carrot and beans together.
Skip the onions to make it a no onion no garlic recipe.
Chop the veggies in the same size for even cooking.
You can skip the coconut if you are going to forward the leftovers.
Do not overcook the vegetables and make it mushy.
Beans Poriyal | Beans Stir-fry
Equipment
- Pan / Kadai
Ingredients
- 200 g long beans
- ½ medium sized onion
- 1 tsp oil
- 1 red chili
- A sprig of curry leaves
- 2 tbsp grated coconut
- Salt to taste
- To temper
- ½ tsp mustard seeds
- ½ tsp chana dal
- ½ tsp split urad dal
Instructions
- Wash thoroughly and finely chop onions and beans.
- Heat oil in a pan and add mustard seeds. Once the mustard seeds crackle, add chana dal and split urad dal.
- Once the dals are browned, add chopped onions and red chillies. Adjust the number of red chillies according to your heart preference. Saute till the onions turn translucent.
- Now add the chopped beans, required salt and around 1/3rd cup of water.
- Once the water comes to boil, cover and cook in low flame for around 10 to 12 minutes. Stir once in between.
- After 10 to 12 minutes check whether the beans are cooked. If it’s not cooked, add a tbsp of water and cook for another 3 to 4 minutes. If cooked, keep the stove on high flame till all the remaining water has evaporated.
- Now add grated coconut and simmer for just 30 seconds
- Switch off the stove.
- Serve with sambar, rasam or curd rice!!
Notes
- You can make this recipe with either beans or along with carrot and beans together.
- Skip the onions to make it a no onion no garlic recipe.
- Chop the veggies in the same size for even cooking.
- You can skip the coconut if you are going to forward the leftovers.
- Do not overcook the vegetables and make it mushy.
More poriyal | stir-fry recipes from the blog,