Runner Beans Poriyal

Today, I’m sharing the recipe for Runner Beans Poriyal. This recipe is widely used in South Indian homes, particularly Tamil Nadu. Stir-fried vegetables are commonly called ‘Poriyal’, which explains the recipe’s name. In this recipe, runner beans are chopped and stir-fried along with some basic ingredients available in every Indian kitchen. A garnish with grated coconut and coriander completes the dish. It is a humble dish, one that is quick and easy to make and perfect for everyday meals.

The dish is mild, with minimal use of spices. It pairs well with rice and tangy gravy and is a perfect side dish with Rice & Sambar or Rice & Rasam. The tastes get balanced since this sabzi is mild, and the paired gravy is tangy/sour/spicy.

You can also eat it as a mid-morning or evening snack.

I have used runner beans in this recipe, but you can follow the same recipe and make Poriyal with carrots, cabbage, cluster beans, french beans, etc. I have already shared the recipe for Beetroot Poriyal and Cauliflower Poriyal. Check them out!

In Germany, where I live, runner beans are easily available in supermarkets. They are called ‘Stangenbohnen’ and come pre-packaged (usually in 500 gm pack) and are available in the vegetable section.

Before cooking these beans, wash them off the top and bottom and chop them as desired for your recipe.

Now, let’s check out the recipe:

Equipment Needed:

Pan
Knives and Cutting Board

You can read about all the kitchen equipment I use in my article: Setting Up My Indian Kitchen in Germany.

Ingredients for Runner Beans Poriyal:

500 gm Runner Beans
2 tbsp Oil
1 tsp Chana Dal
1 tsp Urad Dal
2-3 Dry Red Chillies
1 tsp Cumin Seeds and/or Mustard Seeds
⅓ tsp Asafoetida
8-10 Curry Leaves
½ tsp Turmeric Powder
1 tsp Salt; or to taste
2 tbsp Grated Coconut
Fresh Coriander leaves for garnishing

Method to make Runner Beans Poriyal:

Wash and chop the runner beans.
Heat oil in a pan. Add urad dal, chana dal, cumin/mustard seeds, asafoetida, dry red chillies, and curry leaves. Fry them on medium heat for about 15 seconds.
Add chopped runner beans.
Add turmeric powder and salt and mix. Cover with a lid and cook until the beans are tender.
Once cooked, garnish with fresh coriander leaves and grated coconut.
Serve hot.

Here is the recipe in printable format: