Poriyal is a dry vegetable preparation made in South Indian way that goes well with steamed rice and sambar or rasam. Any South Indian lunch menu would be incomplete without a poriyal. Beans poriyal is one such recipe that is frequently served as part of South Indian meal. This poriyal is not only yummy but healthy too with minimal oil and spices. Also, very simple to make and can be made in a jiffy leaving aside the chopping part.
I make this beans poriyal frequently at home as it is my son’s favorite. This is an easy to make side dish perfect as an accompaniment to sambar or rasam or curd rice. It is very healthy, rich in fiber, quick to whip, requires very less ingredients and of course tasty too. I sometimes make this poriyal as a side dish for rotis too. Soft rotis and fresh and crunchy beans poriyal, the combo tastes delectable.
For a variation, I make this poriyal by adding coconut or moong dal or combination of both. Please refer notes for details. But poriyal made following the below recipe often features in our menu as they taste good on its own.
Beans – 300 gms
Onion – 1 medium sized
Red chillies – 1 or 2 or as per taste
Curry leaves few
Turmeric powder – ¼ tsp
Salt to taste
Oil – 2 tsps
Mustard seeds or kadugu – ¾ tsp
Jeera or cumin seeds or seeragam – ¾ tsp
Urad dal or ulutham paruppu – ¾ tsp
Preparation time – 15 mins
Cooking time – 12-15 mins
Total time – 30 mins
Serves 2-3 people
- String beans and finely chop the beans and onions.
- Heat oil in a pan. Add mustard seeds and let them crackle. Add the jeera, urad dal and red chillies. Let the dal turn golden brown.
- Add the chopped onions and curry leaves. Sauté till onions turn translucent.
- Add the chopped beans along with turmeric powder, salt and ¼ cup of water or water just enough to cover the beans. Mix well. Cover and cook until the beans are tender.
- Serve hot with rice or rotis.
Enjoy this simple and yummy poriyal with hot steamed rice and sambar or kuzhambu or rasam. We had beans poriyal with rice, sorakkai sambar, rasam, and curds.
- You can use green chillies or red chilli powder instead of red chillies.
- We like our poriyal to be a bit crunchy, hence I add around ¼ cup of water. If you like your poriyal on the softer side, add little more water.
- For a variation and if you are not calorie conscious, you can add ¼ cup grated coconut at the end, toss and serve. Addition of coconut enhances the flavor of this poriyal.
- For another variation, you can also add ¼ cup of moong dal with beans in step 4 and cook it along with the beans or add moong dal cooked al dente once the poriyal is done, cook for a min and serve.
- You can also make this poriyal adding both moong dal and coconut.