📝 About This Recipe
A quintessential staple of Tamil Nadu households, Beans Poriyal is a vibrant, 'dry-fry' vegetable dish that celebrates the crunch of fresh green beans against the nutty sweetness of freshly grated coconut. This recipe transforms humble garden beans into a sophisticated side dish using the 'tempering' technique—blooming mustard seeds and curry leaves in hot oil to release their essential oils. It is a masterclass in texture, offering a clean, nutritious, and aromatic experience that perfectly balances earthy spices with a refreshing coconut finish.
🥗 Ingredients
The Vegetables
- 500 grams French Green Beans (trimmed and finely chopped into 1/4 inch rounds)
- 3-4 tablespoons Water (for steaming)
The Tempering (Tadka)
- 1.5 tablespoons Coconut Oil (virgin or refined for authentic flavor)
- 1 teaspoon Brown Mustard Seeds (must be fresh for popping)
- 1 teaspoon Urad Dal (split husked black gram for crunch)
- 1 teaspoon Chana Dal (split chickpeas)
- 2-3 pieces Dried Red Chilies (broken into halves)
- 1/4 teaspoon Asafoetida (Hing) (optional, for digestive benefits and umami)
- 10-12 pieces Fresh Curry Leaves (torn slightly to release aroma)
Aromatics and Finishing
- 5-6 pieces Small Shallots (finely diced)
- 2 pieces Green Chilies (slit lengthwise)
- 1/4 teaspoon Turmeric Powder (for a golden hue)
- 1 teaspoon Salt (adjust to taste)
- 1/2 cup Fresh Grated Coconut (frozen unsweetened coconut also works)
👨🍳 Instructions
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1
Begin by prepping your green beans. Wash them thoroughly, trim the ends, and chop them into very small, uniform rounds (about 1/4 inch). Uniformity ensures they cook evenly and look beautiful.
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2
Heat the coconut oil in a wide, heavy-bottomed frying pan or kadai over medium heat.
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3
Once the oil is shimmering, add the mustard seeds. Wait for them to completely stop spluttering before moving to the next step; this removes bitterness.
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4
Add the urad dal and chana dal. Fry them for 30-45 seconds until they turn a beautiful golden brown and smell nutty.
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5
Toss in the dried red chilies, slit green chilies, and the fresh curry leaves. Be careful as the curry leaves may crackle loudly!
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6
Add the asafoetida (hing) and the diced shallots. Sauté for 2 minutes until the shallots become translucent and soft.
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7
Add the finely chopped green beans to the pan, followed by the turmeric powder and salt. Stir well to coat every bean in the aromatic oil.
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8
Sprinkle about 3 tablespoons of water over the beans. Do not pour it in; a light sprinkle creates just enough steam to cook them while keeping the texture 'dry'.
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9
Cover the pan with a tight-fitting lid and reduce the heat to low-medium. Cook for 5-7 minutes.
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10
Remove the lid and check the beans. They should be tender but still retain a slight 'bite' (al dente) and a bright green color.
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11
If there is any residual moisture in the pan, increase the heat for 1 minute and stir-fry until the beans are completely dry.
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12
Turn off the heat. This is crucial—you don't want to cook the coconut, just warm it through.
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13
Add the freshly grated coconut and give everything a final, gentle toss to combine.
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14
Transfer to a serving bowl and serve warm to appreciate the contrast between the savory tempering and sweet coconut.
💡 Chef's Tips
For the best flavor, use virgin coconut oil; it provides that authentic South Indian aroma that vegetable oils lack. Chop the beans as finely as possible; the smaller the pieces, the better they absorb the flavors of the tempered spices. Never overcook the beans until they turn mushy or olive-drab; they should remain vibrant green and slightly crisp. If using frozen coconut, thaw it to room temperature before adding to the pan so it doesn't cool down the dish instantly. To make it even richer, you can grind the coconut with a half-teaspoon of cumin seeds before adding it to the beans.
🍽️ Serving Suggestions
Serve as a side dish alongside Steamed Basmati Rice and a piping hot bowl of Sambar or Rasam. Pairs beautifully with Lemon Rice or Curd Rice for a light, refreshing lunch. Use it as a nutritious filling for savory crepes or South Asian Dosa. Excellent accompaniment to grilled fish or pan-seared prawns for a fusion meal. Enjoy it as a warm salad on its own for a low-carb, high-fiber snack.