When cooking Poriyal, avoid adding water as the moisture from the green beans is sufficient to cook them. Use a heavy-bottomed pan to prevent burning and ensure even cooking. There’s no need to soak urad dal beforehand—they should be added dry, as they turn crunchy when fried in oil. For a variation, peanuts, or small onions (pearl onions) can be included for a different flavor profile. Instead of fresh coconut, unsweetened desiccated coconut can also be used. Add half a cup of cooked moong dal to the Poriyal to up the nutrition value of the side dish.
To make fresh South Indian curry powder, dry roast 1 tablespoon of chana dal, 1 tablespoon of urad dal, 1 tablespoon of coriander seeds, 3 dried red chilies, and ½ teaspoon of gluten-free asafoetida. Once roasted, let the ingredients cool and then grind them into a fine powder. This homemade curry powder adds authentic flavor to any stir-fry or vegetable dish. You can prepare a larger batch and store it in an airtight container for future use.
If you don’t have curry powder, you can substitute it with Sambhar Powder. It’s best to avoid using store-bought curry powder, as it will alter the flavor profile of the dish. Alternatively, if you don’t have curry powder, you can skip it, but it will slightly alter the taste.
To store leftovers, keep it in an airtight container in the refrigerator. Since fresh coconut is used, it’s best to consume the dish within a day or two for optimal freshness. If you plan to store it for a longer period, such as 4-5 days, skip adding the coconut initially. You can mix in the freshly grated coconut after reheating the dish and before serving to maintain the flavor and texture.
You can experiment with a variety of vegetables to make Poriyal. For a variation, you can add carrots to make Beans Carrot Palya, or incorporate green peas for added texture. Cabbage can also be used to prepare Poriyal in a similar way. Other vegetables like beetroot, okra (bhindi), kothavaranga, yam, broccoli, plantains, bitter gourd or karela, flat beans, and pumpkin can all be used to create different versions of Poriyal. Seasonal vegetables like tender jackfruit, breadfruit, banana flowers and stems, and raw papaya are also great options for making Thoran, adding unique flavors to this versatile dish.
Here’s how to make Beans Thoran without steaming them – After preparing the tempering, add the chopped veggies directly to the pan. Add one forth cup of water. Cover the pan and let the veggies cook in the steam created within the pan. Cook them until they are al dente, ensuring they hold their shape. Avoid overcooking them, as this can make them mushy. This method simplifies the process while still delivering a flavorful dish. There should be no water left when the Poriyal is cooked.
To make South Indian French Beans Curry recipe in the Instant Pot, start by adding all the ingredients in sauté mode. Sauté each ingredient as you add them, ensuring they are well combined. Once done, add the chopped veggies and ¼ cup of water. Close the Instant Pot lid and cook on manual mode for 1 minute. After the cooking cycle ends, manually release the pressure. Open the pot and add freshly grated coconut and coconut oil, mixing everything together until well combined. If there’s any remaining water in the pot, press sauté again to boil it off and achieve the desired consistency.
There are several ways to cook them for this South Indian Poriyal recipe:
Indian Pressure Cooker: Add the chopped green beans to the pressure cooker and cook for 2 whistles. This method softens the vegetable while retaining their crispness.
Microwave: Place them in a microwave-safe bowl with a bit of water, and microwave for 4-5 minutes. They should be tender and break when pressed.
Boiling: Bring a large pot of salted water to a boil. Add the vegetabes and cook for 3-5 minutes, until they are crisp-tender, but not mushy.
Instant Pot: Pour water into the insert pot of the Instant Pot. Add the green beans to a steamer basket and place the basket into the insert pot. Close the lid and set the vent to the sealed position. Cook on manual mode for 1 minute at high pressure. Allow the pressure to release naturally. Carefully remove the lid and lift the steamer basket out of the pot.
In all methods, you want the green beans to retain their texture and avoid overcooking them.
Yes, you can skip coconut for a low-fat version, but it will slightly alter the flavor and texture.