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Beans curry with coconut | Beans poriyal

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.
Course Main Course, Side Dish
Cuisine Indian
Keyword Beans curry recipe, Beans poriyal recipe, beans subzi, Dry subzi recipe, French beans stir-fry, How to make quick stir-fry, Rice accompaniment recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 3 cups chopped french beans
  • ¼ cup moong dal soaked in water for 10 minutes
  • 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
  • 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.