Easy Vegan Beans Poriyal

I didn’t like green beans till I had Beans Poriyal. My mom-in-law introduced me to this dish from her South Indian repertoire of recipes and I have been hooked ever since!

I definitely think the coconut in the stir-fry helped me view green beans in a very different light. It’s refreshingly light and such a delicious way to incorporate more greens into your diet.

What is Beans Poriyal?

Beans Poriyal, also commonly referred to as Beans Stir Fry, and also called Thoran in some parts of India, is a flavorful dish originating from South India. It mainly consists of green beans that are fried and mixed with various spices and grated coconut.

The preparation of Beans Poriyal commonly involves nipping off the ends of the beans. The beans are then rinsed well, patted dry and cut into small pieces.

These pieces are stir-fried, with the other ingredients, such as grated coconut and a few spices added to enhance the dish’s flavor.

Ingredients for Beans Poriyal

Beans – Look for french beans that are fresh and firm.

Green chili – The authentic taste of this dish evolves from green chilis. If you cannot tolerate heat then you could add a quarter finely diced green pepper.

Dried Red Chillies – You will need one or two red chilis for the tempering.

Curry Leaves – Curry leaves impart the authentic south Indian flavor to this dish. 

Urad & Chana Dals – Urad and chana dals (lentils) are used to prepare the tempering. The use of dals in tempering adds extra flavor and crunch to the dish but definitely optional.

Peppercorns – The earthy, hot, and pungent flavor adds to the dish’s flavors but is optional.

Grated Coconut – The addition of coconut makes this dish different from regular stir-fries. The creamy flavor of coconut makes this dish extremely tasty and offsets the bland taste of green beans.

 

Hing/Asafoetida – Hing is a savory seasoning with a flavor similar to onions and garlic.

Oil – any neutral oil or coconut oil.

How Do I Make Beans Poriyal?

This Beans Poriyal recipe is the kind of dish that makes your senses dance and it’s healthy too! Let’s rock’n’roll.

Slicing, Dicing, and Spicing

Start by catching hold of those bright, beautiful green beans. Give them a good wash and then chop them into neat, little bite-sized pieces – not too big, not too small, just right.

As you dance along with your knife, prep a wide pan with a lid and let’s start the heat. Into that hot oil, tumble in some peppercorns, a red chili, one green chili, a handful of curry leaves, mustard seeds, hing, and a mix of chana and urad lentils (optional). With that sizzling sound and fragrant aroma wafting in the air, trust me, you are on the right track!

The Magic of Cooking

Now turn to the star of the show – the beans! Slide them into the pan, add a generous pinch of salt and give it a good stir. With everything jiving together, cover the pan, bring the heat low, and give it a good 5 to 6 minutes to let the flavors mingle and the beans turn tender. Remember to peek in and stir from time to time!

A Tropical Twist

When the beans are well cooked and softened, it’s time to introduce my secret ingredient: coconut. That’s right, by adding in coconut and giving a good stir, you’ll uplift the Poriyal to an entirely new level of deliciousness. Trust me, the blend of flavors is going to be just extraordinary!

The Big Unveiling

So here we are, after all the bustling around in the kitchen, our Beans Poriyal is ready to make its grand entry on the dinner table. Accompanied by steamed rice or a warm roti, you’re going to amaze your loved ones with this culinary delight.

Another really easy vegan South Indian dish you can try: South Indian Style Cabbage Curry. I think you’ll also like South Indian style Tomato Chutney.

Pro Tips for Beans Poriyal

1. Buy fresh, firm green beans and make the dish within a day of purchasing the beans.
2. You can easily freeze this dish for 2 weeks.
3. If storing in the fridge eat within 2 days for the freshest taste.
4. Buy lentils, dried red chilies, mustard seeds, and asafoetida from Amazon for convenience. Remember asafoetida is fully optional. Only buy the lentils if you will use them to cook lentil soups or it will be a waste and you can leave them out from the recipe.
5. Dried red chilies look fierce but they are not that spicy so you can try them in this recipe.

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