Beans poriyal recipe | South Indian beans fry
Beans poriyal is a handed-down South Amerind cup of tea made with green beans/ French beans, spices, groom leaves and coconut. "Poriyal" is a Tamil word for "stir fried" OR "sautéed dish" usually made of vegetables Oregon leafy greens. It can be successful with many diametrical kinds of vegetables like carrots, cabbage, okra, piercingly gourd and a dole out more. This beans poriyal is delectable, healthy and makes for a neat side in your everyday meal.
In South Indian Cuisine, usually stir fried dishes like this beans poriyal is eaten with rice, rasam or sambar. But it also goes well in a school/ office lunch and can be eaten with any meal.
About beans poriyal
The most common formulation of a poriyal begins with tempering mustard seeds, red chilli, lentils and curry leaves in embrocate, followed by stir sauteing the vegetables until tender. Last the dish is spiced and finished with fresh grated coconut palm.
Though fresh grated cocoanut is what makes the Time-honored Tamil Nadu poriyal indeed special, it can also be made without it. Simply use your favorite spicery powder like idli podi, goober podi or spiced coconut powder. IT testament nonmoving taste good. I experience the details in the recipe circuit board notes.
Here I have utilized cat valium beans also far-famed as Gallic beans but you can as wel use tender Chinese long-acting beans. A mint of multiplication I take this beans poriyal with the Formosan long beans too. You can likewise add several carrots along with beans for a Sir Thomas More colorful dish.
Choose young and tender beans arsenic they cook faster and taste improved. I take also shared the instruction manual to make this in the instant commode in the formula card below.
For more parsley-like fuss fry recipes, you potty check
Bitter calabash stir shaver
Spud stir fry
Vendakkai poriyal
Carrot touch fry
Ladies finger stir fry
How to make beans poriyal (stepwise photos)
Preparation
1. Nip off both the ends of the beans and remove the unchewable strings if any. For tender & young beans there will be no string section on the sides. For this recipe I sustain victimised or so 250 grams.
2. I ordinarily spray some acetum and allow them to rest for 10 mins. Then soak for another 10 mins and then wash off a few times. Run out water completely.
3. Hold a fistful of beans together and begin to chop them to the desired size. If beans are not tender, then IT is dear to chop them to small sizes. This helps them cook faster. If using young french beans then you can chop them to almost half edge long.
Making poriyal
4. Heat 1 to 1½ tablespoonful oil in a pan or Kadai language. Add ¼ to ½ teaspoon mustard seeds, 1 broken red chili, 1 teaspoon urad dal and 1 teaspoonful chana dal. Fry them until golden. If you do non have the lentils you Crataegus laevigata skip them but they impart a nutty aroma.
5. Then add 1 top hing and 1 sprig curry leaves. Sauteed for a spell until the leaves turn crisp.
6. Add sliced beans, ⅛ teaspoon turmeric and ⅓ teaspoonful salinity. Stir fry for about 2 mins.
7. Cover and cook for 2 mins on a low flame. Afterwards 2 to 3 mins, open the lid to delay if it has released any moisture.
8. If the beans look as well dry, sprinkle some water, few tablespoons would be good enough. If beans are invigorated and tender they run to get cooked with their personal moisture, you Crataegus oxycantha non need to add whatsoever weewe.
9. When the French beans are cooked wholly to tender, then add ½ teaspoon chili pulverisation or ¾ tsp sambar powder. You can also expend 1 to 2 tbsp earthnut podi, flax seed podi or idli podi.
10. Tally fresh grated coconut.
11. Stir cured and saute for a minute. Switch off the stove.
Serve up beans poriyal with rice, rasam and sambar.
Pro Tips
Green Beans: Use tender, fresher and young green beans that are crisp, feel fast and easily snap. Mature beans that are harvested tardive won't James Cook faster in the pan. This is a flurry fried dish so young veggies go comfortably as we get into't cook them with water in the recipe.
Coconut: Though traditionally refreshing grated cocoa palm is used. It can easily be replaced with unmelted Oregon nonsweet desiccated coconut meat or with copra. Though desiccated coco won't taste the same it is just ok to use. A better substitute is to use idli podi or Indian relish podi.
Related Recipes
Recipe identity card
Ingredients for beans poriyal
- 250 grams beans (sooner fresh and tender)
- 3 to 4 tablespoons coconut (strong, frozen or desiccated unsweetened)
- ½ teaspoonful chili pepper powderize operating theatre ¾ tsp sambar powder operating theatre 1 fleeceable chilli
- 1 to 1½ tablespoon oil colour
- ¼ teaspoon mustard seeds
- 1 teaspoonful urad dal (optional)
- 1 teaspoon chana decaliter (optional)
- ⅛ teaspoon hing (asafoetida) (optional)
- 1 red chilli fitful
- 1 sprig dress leaves
- ⅛ teaspoon turmeric
- ⅓ teaspoon salt
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Cut off both the edges of beans. Rinse them healthy in lot of weewe operating theater under gushing water. Drain them.
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Chop to ¼ inch pieces.
How to gain beans poriyal
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Hot up oil in a pan. Add mustard, urad dal, chana decaliter and bolshie chili.
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When the dal turn golden, add hing and dress leaves.
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Fry till the dress leaves turn crisp.
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Add chopped beans,Curcuma domestica along with salt and saute for 2 mins.
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Cook covered for 2 to 3 mins on a low-lying flame. This helps to release the moisture.
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If needed sprinkle 1 to 2 tbsps water. Wrap up and cook until soft and tender.
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Add Cervus unicolor powder surgery chili powder and coconut.
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Mix well and sauteed for a minute.
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Interchange off and do beans poriyal with Rice.
Instant pot beans poriyal
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It is important to chop shot the beans to at least ½ inch pieces. If you chop them too small, they will suit bathetic.
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Crusade saute button on your instant pot. Pour oil to the steel insert.
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When the oil turns hot, add mustard, red ink chili, urad dal and chana dal. Saute for a minute or so until the dal turns golden.
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Then conjure in dress leaves and hing. Add cut beans, turmeric and tasty.
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Press cancel and pour 2 tablespoons water. Mix and secure the Instant can with the lid. Beseech pressing cook and set the timer to "zero" minutes.
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Once through, quick release the instant muckle with kid gloves. Open the eyelid and add red chile powder or sambar powder. Mix well and sauteed just for a minute or so until the sambar pulverization smells peachy. If you see any moisture at the bottom, simply evaporate information technology. Add coconut and mix well.
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Stir beans poriyal and swear out it.
- If you ut not get coconut, use this peanut podi
- Instant pot version has not been tested with frozen beans. Information technology industrial plant advisable with tender and fresh green beans.
Alternative quantities provided in the recipe card are for 1x only, novel recipe.
For incomparable results follow my detailed footstep-by-step photo instructions and tips above the formula card.
Nutrition Facts
Beans poriyal
Amount Per Serving
Calories 96 Calories from Fat 45
% Daily Note value*
Fat 5g 8%
Saturated Fat 1g 6%
Na 7mg 0%
Atomic number 19 188mg 5%
Carbohydrates 9g 3%
Fiber 2g 8%
Sugar 4g 4%
Protein 3g 6%
Vitamin A 185IU 4%
Vitamin C 45.9mg 56%
Calcium 11mg 1%
Iron 1.4mg 8%
* Per centum Daily Values are based on a 2000 calorie diet.
© Swasthi's Recipes
Beans poriyal first publicized in January 2017. Updated and republished in July 2021.
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