Green Bean Poriyal is a classic South Indian side dish. Green beans are gently stir-fried with mustard seeds, asafetida, coconut, curry leaves and green chilies. It is fast, unfussy, and the kind of dish that you can serve either for a weekday lunch as well as alongside a festive spread or even part of an everyday meal. Light and fragrant, healthy and plant based, it is the kind of dish that quietly elevates a plate of rice and sambar into something deeply comforting. The best part is really how quick it cooks into a slightly crunchy, sweet, spicy side dish @sarchakra
PREP TIME: 5 mins
COOK TIME: 7 mins
SERVES: 2
Ingredients
- Green beans 4 cups, trimmed and cut into 1-inch pieces
- Coconut 3 tbsp (or frozen and thawed)
- Green chilies 3, chopped
- Curry leaves a few
- Mustard seeds 2 tsp
- Turmeric powder 1 tsp
- Coriander powder 2 tsp
- Asafetida (hing) ½ tsp
- Salt to taste
- Coconut Oil 2 tbsp
Method
- Heat oil in a wide pan over medium heat.
- Add mustard seeds and let them splutter.Sprinkle in the asafetida, then add curry leaves and green chilies. Stir for a few seconds until fragrant.
- Add the green beans and stir well to coat in the tempered oil.
- Mix in turmeric, coriander powder, and salt.
- Sprinkle a few tablespoons of water, cover, and cook on low heat for 6–8 minutes until the beans are tender but still bright green.
- Uncover, add the grated coconut, and toss to combine. Let it cook for another minute for the flavors to meld.
- Serve hot with rice and sambar, or as part of a thali.
Notes
Don’t overcook the beans. You still want just a little bite.
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That’s beautiful! I need to find a curry plant.
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Thank you Mimi. Curry leaves were easier to find when we lived in Atlanta for sure but Indian groceries usually have it in their refrigerator section. When you bring it, simply wash and leave it outside to completely dry. This retains the color better and can be used for months. I find they turn dark when frozen or kept in the fridge.
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Indian groceries keep them in the fridge section. When I buy them I wash and let them dry on the kitchen counter completely. Then I store them in an airtight container- they stay for months. I’ve tried the fridge and the freezer but the color changes and the taste too. Air drying and storing works best for me. Of course fresh is the best. We used to have huge curry leaf trees in our backyard when we were growing up in India. My mum used it for everything 😍
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