Recipe by: Malika Singh


Serves: 2 – 3



  • 225 – 250 g french beans
  • ¾ tsp mustard seeds (rai)
  • 2 dry red chilies, whole or broken & deseeded
  • ¼ tsp turmeric powder
  • a pinch of asafoetida (hing)
  • 1 sprig of curry leaves (kadi patt)
  • 2 to 3 Tbsp grated coconut
  • ½ cup water
  • 1 Tbsp oil
  • salt as required


  • Rinse the french beans for a few times in water. Drain them.
  • Remove the side strings from the beans and then chop them diagonally in ¼ inch pieces.
  • Heat oil in a pan. Add the mustard and urad dal.
  • On a low flame fry the mustard and urad till the mustard splutters and the urad dal turns into a maroon-ish red. Be careful not to burn the dal.
  • Add the dry red chilies, curry leaves, turmeric powder, asafoetida and stir for 8-10 seconds.
  • Add the chopped french bean.
  • Saute for a minute and then add ½ cup water along with salt.
  • Cover and cook till the french beans are cooked tender.
  • Check in between whilst cooking. If the water dries up, you can add some more water.
  • Once the beans are cooked until tender, add the grated coconut. switch off the stove and stir.
  • Serve the French Beans Poriyal hot or warm with sambar and steamed rice.

Download PDF here: South Indian French Beans Poriyal Malika Singh