Green Beans Poriyal (Beans Stir Fry with Coconut)

Beans poriyal is traditionally remodeled the stovetop, but this Fast-Pot version will blow your mind – since it pressure cooks in zero minutes.

What does poriyal mean?

Poriyal is a Tamil word for shallow-frying a vegetable dish with a number of spices. A dish made using the identical technique is called palya or sukka in Karnataka, porutu in Andhra Pradesh, and thoran in Kerala.

You possibly can make a poriyal from any vegetable you select, resembling carrots, cabbage, French beans, and more.

Beans poriyal is best served with rice and sambar, but you may also pair it with chapatis for breakfast. This easy yet flavorful stir-fried dish is a staple in South Indian homes, celebrated for its delicious mix of spices and the dietary punch it packs with green beans.

Why use Fast Pot?

While you may make this recipe over the stovetop, I prefer using the Fast Pot since the beans cook evenly and have a pleasant crunch.

How does the Fast Pot cook the green beans in 0 minutes?

Whenever you set the timer for 0 minutes in the course of the pressure cooking cycle, the timer starts only after the Fast Pot is pressurized, which could take about 5-10 minutes. That’s enough time to cook the beans. Once the Fast Pot is pressurized, the cooking cycle completes because it was set for 0 minutes.

The right way to make green beans poriyal recipe in Fast Pot

There are the steps to creating beans poriyal within the Fast Pot –

1. Clean and chop the green French beans into small pieces, ensuring you trim the sides of the beans.
2. Begin the tempering process by heating oil within the Fast Pot on sauté mode. Add mustard seeds and wait until they begin to pop, then stir in curry leaves, green chilies, and red chilies for 30 seconds.
3. Add onions and garlic to the pot, sautéing until they change into soft, roughly 4-5 minutes.
4. Toss within the chopped beans, a pinch of turmeric (if using), and a sprinkle of salt, combining them thoroughly. For fresh beans, add 2 tablespoons of water; skip water for frozen beans.
5. Sprinkle within the freshly grated coconut for an authentic flavor.
6. Seal the Fast Pot and set it to pressure cook for 0 minutes; this transient cycle will cook the beans to perfection.
7. Once the cycle is complete, perform a fast release to vent the steam.
8. Open the lid, give the poriyal stir, and it’s able to enjoy with rice and your favorite curry.

Variations

In South India, this stir-fried bean recipe is thought by various names: beans palya or sukka in Karnataka, beans poriyal in Tamilnadu, and beans thoran in Kerala, each name reflecting regional variations.

Beans palya or sukkah Udupi / Karnataka style – As an alternative of garnishing with coconut at the top as on this recipe, grind two tablespoons of coconut with one Byadgi chili and a teaspoon of powdered jaggery – don’t add water. Add this ground masala to the cooked beans, cover the wok, and let it simmer for a few minutes before taking it off the gas.

Beans poriyal Tamilnadu style – The one difference I actually have seen is the inclusion of split urad dal. Add 1/2 teaspoon split urad dal together with curry leaves (kadipatta) in step 2. Proceed the remaining process as outlined within the recipe card above.

Beans thoran Kerala style – Follow my recipe until step 2. As an alternative of garnishing with coconut, as mentioned within the recipe above, grind two teaspoons of coconut with 1/2 teaspoon cumin seeds – don’t add water. Add this ground masala to the cooked beans and let it simmer for a few minutes before taking it off the warmth.

Beans poriyal Andhra style – Some poriyal recipes from Andhra include channa dal. Soak one tablespoon of channa dal for an hour after which add them to the oil if you add curry leaves (kadipatta). Proceed the remaining process as outlined within the recipe card below.

Meal prep instructions

• Wash and trim: Begin by thoroughly washing the fresh green beans. Trim the sides of the beans and cut them into even-sized pieces so that they cook uniformly.
• Grate coconut: If using freshly grated coconut, prepare it prematurely and store it in a separate airtight container within the refrigerator or freezer to keep up freshness.

Storage instructions

• Refrigeration: Place the cooked beans in an airtight container. Beans poriyal may be refrigerated for as much as 3-4 days without losing much of its texture or flavor.
• Freezing: For longer storage, you may freeze the beans poriyal in freezer-safe containers or bags for as much as 1 month. Nonetheless, the feel might change barely upon thawing. Note: Avoid adding the freshly grated coconut should you plan to freeze the poriyal; as a substitute, add it after reheating just before serving to preserve the fresh taste and texture.

Reheating instructions

• Microwave: For a fast reheat, place the beans poriyal in a microwave-safe dish, sprinkle slightly water excessive to stop drying out, and canopy. Microwave until heated through.
• Stovetop: Warm a pan over medium heat, add the beans poriyal, and stir occasionally until heated through. If the poriyal seems dry, add a splash of water to refresh it.

This beans poriyal is just not only a dish; it’s a celebration of flavors and textures, promising to bring the heat of South India to your dining table. I hope your loved ones will enjoy this dish identical to mine does.

Other South Indian veggie side dishes so that you can try

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Fast Pot Beans poriyal (Green beans with coconut)

You will love this South Indian dish, beans poriyal: a straightforward stir-fry of crisp green beans, light spices, and fresh coconut—perfectly cooked in an Fast Pot.

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Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Prevent your screen from going dark

• Clean and chop the green French beans into small pieces, ensuring you trim the sides of the beans.

• Add oil to the steel insert of the Fast Pot and press the Saute function. Press the Adjust button to maneuver the choice to “Normal” and wait till the display reads “Hot.”

• Add mustard seeds and once they start spluttering, add kadipatta, dried red chillies and green chilies. Let it fry for around 20 seconds after which add chopped onions together with garlic. Fry them till they’ve softened (roughly 5-6 minutes).

• Add chopped beans, turmeric powder(if using), and salt. Give it a stir. If using fresh beans, add 2 tablespoons of water. You need not add water for frozen beans. Add grated coconut.

• Press cancel and canopy the lid, keep the vent within the sealing position and pressure cook on high for 0 minutes. When the Fast Pot beeps, release pressure by moving the vent fastidiously to the venting position. Remove the lid and blend well.

• Serve hot with steamed rice and curry.

For helpful information on ingredient swaps, storage suggestions, meal prep ideas, and variations!

Disclaimer: Approximate dietary information is provided as a courtesy and might vary depending on the precise ingredients/brands used. If you have got health issues, please work with a registered dietician or nutritionist.

Calories: 124kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 85mgPotassium: 339mgFiber: 5gSugar: 6gVitamin A: 983IUVitamin C: 55mgCalcium: 51mgIron: 2mg

Weight loss program: Gluten-free, Nut-free, Vegetarian

Course: Fast Pot recipe

Method: Fast Pot, Stovetop

Keywords: beans

Cuisine: Indian

This post was first published on March 17, 2018, and updated with latest informative text on January 23, 2024.