Beans Palya / Beans Poriyal (South Indian Green Beans)

Name: Beans Palya / Beans Poriyal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb green beans ((approximately 3½-4 cups)); 1 tablespoon coconut oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 2 dried red chili; 2 teaspoon urad dal ((skinned black gram)); 2 teaspoon chana dal ((Bengal gram)); 1 sprig curry leaves; ½ inch ginger (grated); 1-2 green chili ((or serrano pepper) slit); ½ tsp salt ((adjust as per taste)); ¼ cup coconut (fresh, grated); 2 tablespoon lemon juice (or lime juice); 2 tbsp cilantro

Jump to Recipe

5 from 41 votes

Add Preferred Source

Green beans palya (beans poriyal) is a quick and wholesome South Indian dish featuring sautéed green beans with minimal spices, complemented by coconut and a splash of lemon juice. Ready in under 20 minutes, this flavorful recipe pairs perfectly with roti, chapati, or steamed white rice and is equally good on its own so that you can enjoy the natural goodness of green beans.

Beans palya placed served with a garnish of coconut and cilantro.

In India, green beans are almost always called just 'beans' and refer to fresh green beans (and not legumes). This is one of my favorite side dishes, and I make it very often. For a unique take on green beans, check out this curried green bean casserole recipe.

Why you will love this beans poriyal recipe?

Simplicity: Beans palya is a straightforward and easy-to-make recipe.
Quick preparation: Beans poriyal can be prepared relatively quickly, making it a convenient option for busy individuals or for those looking for a speedy side dish option.
Vibrant flavors: The combination of mustard seeds, cumin seeds, and curry leaves infuses the green beans with a burst of flavor. The dish is savory, mildly spicy, and has a hint of tanginess, making it a delightful addition to a meal.

Ingredients

Green beans: Use tender green beans and string them. Cut them into small bite-sized pieces.

Tempering: A simple South Indian tempering (or seasoning) is used for this dish. It has mustard seeds, cumin seeds, chana dal, urad dal, dried red chili, curry leaves, ginger, and green chili.

See the recipe card for full information on ingredients and quantities.

Step-by-step instructions

1. Heat coconut oil in a frying pan or kadhai. Add mustard seeds and let them splutter.

2. Add cumin seeds, urad dal, chana dal, and dry red chili.

3. Add curry leaves, ginger, and green chili. Sauté for a few seconds.

4. Add the chopped beans and salt. Cover and cook on a low flame until the beans are almost done, but still have some crunch.

5. Turn off the heat, and add coconut, lemon juice, and coriander leaves. Mix well.

A close up of green beans showing how it is cut.

Beans palya or beans poriyal is ready to be served.

Expert Tips

Use tender green beans to make this dish. Make sure you string them before chopping. Also, cut the green beans into uniform-sized pieces. This way, they will cook evenly.

Do not add any water to make this dish. The oil used for the tadka and the moisture in the green beans is sufficient to cook the beans. If you add water, the beans will overcook and ruin the taste and texture of the dish.

You can cook any variety of fresh beans using this recipe. Not just green beans, this dish can be made using Chinese long beans, purple string beans, etc. Keep in mind that the cooking time may vary depending on the variety.

Serving Suggestions

This dish pairs well with various South Indian main courses such as rice, sambar, rasam, or curries. It can also be served with roti or chapati, making it a versatile side dish suitable for different meal combinations.

Recipe FAQs

What is Palya / Poriyal?

Palya is a side dish that is a part of Karnataka cuisine and loosely means to sauté vegetables. Palya is a very common preparation across South India. It is called poriyal in Tamil, thoran in Malayalam, and vepudu in Telugu.
A palya usually comprises a single vegetable that is cut into bite-sized pieces and is stir-fried in oil with a simple seasoning called 'oggarane' (tempering/tadka). It is the South Indian version of sabzi. It is garnished with freshly grated coconut, coriander leaves, and lemon juice.

How to store beans poriyal?

To store beans poriyal, place the leftovers in an airtight container once it has cooled to room temperature. Store it in the refrigerator and consume it within 4-5 days. For longer storage, you can also freeze beans poriyal by transferring them to an airtight freezer-safe container. It can be frozen for up to 3 months. Reheat in the microwave or on the stovetop before serving.

Beans palya served in a traditional steel vessel.

More South Indian side dishes

If you tried this Green Beans / Poriyal Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.