Feb 7, 2013

Beans Poriyal

Beans poriyal is a common dish in South Indian Cuisine and most predominant in states of Karnataka, Tamilnadu and Andhra Pradesh. Also, it is a common recipe in every household in southern states of India. It is usually served as side dish with rice and sambhar or chapathis. This recipe is one of my favorites and it is very easy to make.

Preparation Time: 25-30 minutes


1 lb Beans, chopped about 1 cm 
1/2 tsp. Mustard seeds
1/2 tsp Channa dal
4 nos Green Chilies, chopped lengthwise
1 string of Curry leaves
1 Onion, chopped 
1/4th cup Grated coconut or desiccated coconut powder
Small bunch of Cilantro, chopped
Oil for seasoning


  • In a skillet cook beans in water and add 1/4th tsp. of salt. Drain excess water from beans (don't throw  this water, you can use it to make curries or soup). I used pressure cooker to cook beans and turned off flame after one whistle
  • In a skillet, heat 2 tsp of oil, add mustard seeds, when it starts crackle add channa dal. Leave it for 5-10 seconds. then add green chilles and curry leaves. Saute for few seconds and then add chopped onions. fry onions until it turn transparent (I have used dried curry leaves which I add added it later)

  • Add beans, salt and grated coconut. Saute for 2 to 3 minutes. Garnish with cilantro. Serve with rice and sambhar or Chapathi

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