Beans Poriyal

Beans is one of the vegetables we get all time of the year here. This is a regular vegetable in our home. Making this poriyal is super easy.


Beans, cut into small pieces 30 – 35 nos.
Onion, chopped 1/2 no. medium
Red Chillies 3 nos.
Coconut, grated 2 tbsp
Mustard seeds, urad dal 1/2 tsp each
Cumin Seeds 1/2 tsp
Curry Leaves (optional) 1 sprig
Asafoetida a pinch


1.  Pressure cook the cut beans with little salt and a couple of tbsp of water in medium heat for 1 whistle. Remove from the heat and take the steam  off immediately by placing the hot pressure cooker (with the lid on) under running cold water.

2. Transfer the cooked beans into a strainer and keep it aside.

3. Grind the coconut and red chillies together without water.

4. Heat oil in a pan and add the mustard seeds, urad dal, cumin seeds, curry leaves, asafoetida.

5. Add the onions and fry till it becomes translucent.

6. Add the cooked beans and the ground coconut-red chilli and give it a good stir.

7. Add salt if needed at this point. Cover with a lid and keep it in the heat for another 3-5 mins.

Serve warm with rice or chapati.

Note: When serving this with chapati, add same amount of fennel seeds instead of the cumin seeds for a different taste – grind the coconut and red chilli with  fennel seeds.

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