Beans curry with coconut is a simple stir fry of french beans with coconut. A day to day subzi that happens in most of the south-indian homes. This beans poriyal makes a great accompaniment with rice.
Beans Curry, a dry Subzi a simple saute which can be made either with moong dal or with Coconut. But i usually make it with both. In our place, this poriyal will be part of a festival menu where the spread is like 2 Curry, Dal/Kootu, Sambhar, Rasam, Vadai and Payasam.
Coz mostly one of the curries will be deep-fry/spicy roast and other will be a simple saute. This beans poriyal is an easy to make, quick recipe that serves as a tasty accompaniment with rice and rasam. If you are someone who prefers dry subzi with roti and this beans curry will suit your choice pretty well.
What to serve with Beans curry
I personally prefer beans curry with rasam rice. Steaming hot rice, drizzled with ghee, generously topped with rasam and beans curry on the side. Soft, succlunet and perfectly cooked beans subzi will support the runny rasam rice so well.
How I make Beans curry
The poriyal is easy to prepare, if you have it chopped and ready, it takes harldy 10 minutes to cook. If making for lunch box in the morning, then i would suggest chopping the vegetable the previous day evening or night, so it is easy for you to cook the next day morning.
Heat oil in a pan, add a tempering of mustard, red chilies, hing and curry leaves. Dump the chopped beans to it, sprinkle water, cover and cook for 8-10 minutes in a medium flame. I add soaked moong dal along with the beans.
After 6-8 minutes when the beans is almost cooked, add fresh coconut to it mix well. Cover and cook for another 5 minutes. Thats it done. Do not add water to the beans, just sprinkle. This will make sure the beans poriyal is done enough and retains the color of the vegetable too.
Beans curry with coconut | Beans poriyal
- 3 cups chopped french beans
- ¼ cup moong dal soaked in water for 10 minutes
- ⅓ cup fresh coconut
- ¼ teaspoon turmeric powder
- ¾ teaspoon salt or to taste
- 2 teaspoon oil any cooking oil
- ½ teaspoon mustard seeds/kadugu
- ½ teaspoon cumin seeds optional
- 4 nos round red chilies
- ⅛ teaspoon hing/asafoetida
- a sprig of curry leaf
- Before we start, wash and chop the beans, if making for lunchbox in the morning, i suggest you wash and chop the vegetable a day ahead, so it is easy to cook in the morning rush. Soak the moong dal in plain water for 10 minutes.
- Heat a pan/kadai, with oil given under "Tempering", splutter mustard seeds, crackle cumin, add hing and curry leaves and crushed red chilies and saute for 30 seconds
- Add the washed and chopped french beans to this and saute. Drain the excess water from the moong dal and add it to the beans,
- To the beans add turmeric powder and salt and mix. Sprinkle water ⅔ times on the beans. Do not dump water, just sprinkle. Cover and cook for 8-10 minutes for the beans to cook
- After 8 minutes, open the lid, add fresh coconut to the beans, mix well. Sprinkle little water if needed, cover and cook for another 5 minutes.
- By this time the beans would be tender, check by crushing some cooked beans to see if they are tender, if not, cover and cook for 2 more minutes. Take it off the stove, serve it along with rice.
- Do not add water while cooking the beans, it will turn soggy and lose the vibrant green color, sprinkle water and cook.
- Adding moong dal is optinal.
- I prefer red chilies for my vegetable stir-fry/poriyals, you can also use green chilies.
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An old post from April 2013, updated with new pictures and content.