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Photo of Beans Thoran or Poriyal by Antara Navin at BetterButter

Beans Thoran or Poriyal

Antara Navin
0 minutes
Prep Time
20 minutes
Cook Time
2 People
Read Instructions Save For Later

ABOUT Beans Thoran or Poriyal RECIPE

Thoran or poriyal in South India means stir fry vegetables cooked in a tempering of mustard seeds, curry leaves, onions and red chillies. Beans Poriyal is easy to make and served along with rice and curry like sambhar or dal. You can bake the beans in a wok after tempering by adding little water and cook with the lid covered. Another quick option is to blanch the beans before adding the tempering . This quickens the cooking process and also gives a nice green color to the beans.The addition of ground spices is optional.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Side Dishes
  • Healthy

Ingredients Serving: 2

  1. 1/2 lb green beans( also known as French beans)
  2. 1/2 tsp mustard seeds
  3. 1 tsp urad dal
  4. 1 tbsp finely chopped onions
  5. 1 red chillies
  6. 1/2 tsp turmeric powder
  7. 1/2 tsp red chilly powder
  8. 1/2 tsp ground black pepper
  9. 1 tbsp grated coconut
  10. 1 sprig curry leaves
  11. 1 tbsp oil( preferably coconut or mustard oil)
  12. salt as per taste


  1. Wash and clean the French beans. Blanch it in a pot of boiling water for 4-5 minutes and then cool it immediately in an ice cold water bath to stop the cooking of beans.
  2. Next, dice the blanched beans diagonally into 1/4 inch size pieces.
  3. Heat oil in a wok. Add mustard seeds, urad dal and curry leaves. Saute them on low flame till the mustard stops the cracking sound and the dal turns light golden color.
  4. Add the onions and the red chillies. Saute till the onions turn brown and translucent. Add turmeric, chilli powder, black pepper and salt as per taste.
  5. Add the green beans and stir fry for 7-8 minutes on medium high flame till the beans are crispy and cooked. Add grated coconut and saute for 2-3 minutes.
  6. Turn off the flame. Serve the beans thoran or poriyal hot along with rice and sambhar/dal.

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