Poriyal is the generic Tamil word for a dry vegetable stir-fry, and beans poriyal is one of the most common on a weekday lunch plate. It is light, not oily, and relies on the freshness of the beans and a handful of grated coconut rather than spice powders. The same method works for cabbage, carrot or cluster beans.
The beans are chopped very fine so they cook quickly and stay bright green with a slight bite. The tempering of urad dal adds a nutty crunch, and coconut gives sweetness. It is a side dish rather than a main, served alongside sambar or rasam with rice, and it travels well in a lunchbox.
At a glance
| Region | Tamil Nadu |
|---|---|
| Cuisine | Tamil |
| Diet | Vegan |
| Course | Side dish |
| Prep time | 15 minutes |
| Cook time | 12 minutes |
| Total time | 27 minutes |
| Serves | 3 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | french beans / coconut / urad dal / curry leaves |
Ingredients
- 250 g French beans, strings removed, chopped into 5 mm pieces
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 dry red chilli, broken
- 1 sprig curry leaves
- pinch of asafoetida
- 1/4 tsp turmeric powder
- 1/2 tsp salt, or to taste
- 3 tbsp water
- 1/3 cup freshly grated coconut
Method
- Wash the beans before chopping, not after, so they do not get waterlogged. Chop them finely and evenly.
- Heat coconut oil in a kadai on medium heat. Add mustard seeds and let them splutter fully.
- Add urad dal and red chilli and fry until the dal turns golden, about 40 seconds. Add curry leaves and asafoetida.
- Add the beans, turmeric and salt and toss for 1 minute to coat in the oil.
- Sprinkle 3 tbsp water, cover and cook on low heat for 6-8 minutes, stirring once, until the beans are tender but still green with a slight crunch.
- Uncover and cook for another minute on medium heat to dry off any remaining water.
- Switch off the heat, add the grated coconut and toss well. Serve warm.
Tips
- Add coconut only after switching off the heat, otherwise it dries out and loses its sweetness.
- Do not add too much water; the beans should steam, not boil.
- A tablespoon of soaked moong dal cooked along with the beans makes a more filling version.
Serve with
Rice with sambar, rasam or mor kuzhambu.