Beans Poriyal South Indian Green Beans

Beans Poriyal is an easy side dish that can be made with almost any veggie. It is one of those dishes that is prepared as a side with dal and rice every day in Kerala. What’s great about Beans Poriyal is its adaptability. You can easily adjust the spice level to your liking, and the base recipe can be modified to include other vegetables like beets, carrots, or even chopped leafy greens. This versatility makes it a perfect choice for vegetarians looking for a fiber-rich side or a flavorful and healthy addition to their weeknight meals. It is also great to pack for lunch! For more bean-based recipes, check out my 8 Amazing Indian Bean Recipes. My family loves South Indian food, and I have shared so many recipes that I have learned from my friends and enjoyed over the years – Beetroot poriyal, Bisi Bele Bath, Ven Pongal, Quinoa Dosa, Thakkali Sadam, and Sambar.

Watch How to Make Beans Poriyal

What is Poriyal?

Poriyal, known as Palya, is a staple in South Indian cuisine. It’s a general term for a dish made with stir-fried or sauteed vegetables and lentils. Poriyal has endless possibilities – you can use almost any veggie, from green beans (like in our recipe today) to cabbage, carrots, beets, and even leafy greens. It is made with minimal ingredients and comes together quickly. The main effort in making poriyal is chopping the veggies. As poriyal is also lightly spiced, it lets the flavors of the veggies shine. Some reasons to love Poriyal:

Simple and flavorful It is versatile! Very budget-friendly

Ingredients You’ll Need

Fresh green beans: The star of the recipe! Use fresh, tender green beans. Wash and dry them. Trim edges and chop them into bite-sized pieces. Coconut oil: For the authentic taste, use coconut oil. Mustard seeds: Tiny black seeds that splutter when heated, adding a pungent pop. Chana dal and split urad dal: These lentils lend a nutty earthiness to the dish. Dried red chili peppers: Adjust the amount to match your spice preference. Asafoetida (Hing): A unique spice with a garlicky aroma. A little goes a long way! Curry leaves: Fragrant leaves that add a touch of citrus and depth. Turmeric powder: Add a little for a warm, earthy flavor. Salt: Add to taste. Water: Adjust the amount to achieve the desired consistency. Grated coconut: Fresh or frozen, it adds a wonderful sweetness and textural contrast.

How to Make Bean Poriyal?

Prep the Beans: Wash and dry the green beans. Trim the ends and chop them into bite-sized pieces, about 1/4 inch long.

Temper Spices and Aromatics: Heat coconut oil in a pan over medium-high heat. Add mustard seeds, urad dal, and chana dal. Fry until the dal turns golden brown and the mustard seeds splutter. Add the broken red chilies, asafoetida, and curry leaves. Saute for 30 seconds, releasing their fragrant oils.

Add beans and spices: Add the chopped green beans, salt, turmeric powder, and water. Stir everything well and cover the pan with a lid. Let the beans cook for 7-9 minutes, checking for tenderness occasionally. Cook for a few more minutes if needed.

Finish with coconut: Once the beans are cooked through, add the grated coconut and stir it gently. Turn off the heat.

Serve and Enjoy! Serve Bean Poriyal hot as a side dish with rice or roti. Garnish with chopped cilantro for a pop of color, if desired.

Instant Pot Beans Poriyal

Set your Instant Pot to “saute” and heat the oil. Toss in the mustard seeds, urad dal, chana dal, red chili pepper, asafoetida, and curry leaves. Sauté them for 30 seconds, letting them sizzle and release their flavors. Add the chopped green beans, turmeric powder, salt, water, and grated coconut. Give everything a good stir. Cancel the “saute” mode, seal your Instant Pot with the lid, and cook on high pressure for 1 minute. Once the Instant Pot beeps, let the pressure release naturally (NPR) for a few minutes. Then, you can carefully release any remaining pressure manually. If there’s extra liquid in the pot, switch back to “saute” mode and simmer for 2-3 minutes to dry it. That’s it! Your delicious Bean Poriyal is ready to enjoy.