Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Lunch

Beans Poriyal (பீன்ஸ் பொரியல்)

Traditional 14. Beans Poriyal recipe

🧺 Ingredients

• 300 g French beans (string beans), finely chopped (3–4 mm pieces)
• 2 tbsp sesame oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 10 curry leaves
• 2 green chilies, slit
• ¼ tsp turmeric
• ¾ tsp salt
• 3 tbsp fresh coconut, grated
• The fine chop (3–4 mm) is the key to beans poriyal — coarsely chopped beans cook unevenly and have a different texture; the fine chop allows quick, even cooking

👩‍🍳 How to make Beans Poriyal

1. Wash beans.
2. Top and tail (remove string if present).
3. Chop into very small 3–4 mm pieces — the fine chop ensures even cooking and the best poriyal texture.
4. Heat 2 tbsp sesame oil in a kadai over high heat.
5. Add mustard seeds — crackle 20 seconds.
6. Add urad dal — fry 30 seconds until golden.
7. Add curry leaves and green chilies — sizzle 15 seconds.
8. Reduce to medium heat.
9. Add turmeric — stir 5 seconds.
10. Add finely chopped beans and ¾ tsp salt.
11. Toss well.
12. Sprinkle 2 tbsp water over the beans.
13. Cover with a lid and cook on medium heat for 5–6 minutes, stirring once halfway, until beans are just tender but still bright green and slightly crisp.
14. Remove lid.
15. If any water remains, dry on high heat for 1 minute, tossing continuously.
16. Add grated coconut.
17. Toss for 30 seconds on low heat.
18. Remove immediately.
19. Serve as a dry side dish.

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