Here’s a classic Beans Palya or beans poriyal recipe that retains all the natural sweetness from green beans while blending in a tropical coconut flavor too.
This can be a standalone entree or a side dish pair for sambar. Palya is a classic south Indian recipe usually made with one or two vegetables and tempered with spices and grated coconuts.
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About this recipe
What makes this recipe special is its simplicity! If you are looking to retain the nutrients from fresh green beans without over-cooking them, this is the one recipe you need. Prepared in a Udupi-style, this ‘Palya recipe is a perfect pair for a spicy sambar or rasam.
My family prefers this version over any other stir fry procedure and for that reason, I prepare this almost every month of the year. If only all recipes were this easy...
What makes this recipe simple is that you only need green beans and grated coconuts. No onions and yet it tastes great! You can also prepare this bean palya with onions and ground coconut. That’s a different style and I will share that recipe very soon.
Green beans are a versatile vegetable that you can prepare any type of sambar with. They are a good source of minerals like calcium and iron in addition to fiber. All the more reasons to include beans in your daily diet!
Ingredient notes
- Beans: Use fresh green beans and chop them into small pieces. You can also use frozen beans, but be sure to thaw them before using it in the recipe. Discard the tips of green beans off as you chop them as they can be rather hard to chew.
- Spices: I used cumin seeds and mustard seeds to bring flavor along with red chilies.
- Grated coconuts: Use fresh or frozen grated coconuts to blend with spices. It works better if you thaw the frozen kind. Frozen coconuts can sometimes separate the oil from the coconut when you grind them.
How to make this recipe
To begin with, wash and string the beans before chopping them into small pieces.
Place a pan over medium heat and add chopped beans with ¼ cup of water. Cover with a lid.
Once the beans are half cooked, add salt and jaggery and stir well.
While the beans cook, blend the grated coconuts with cumin seeds, mustard seeds, and red chilies with a tablespoon of water. This forms the masala for beans palya. Place it aside.
Keep stirring often, to cook them evenly. Once the beans are cooked (soft), add the coconut masala.
Mix well and cook for another minute. Beans playa is ready!
Tempering: Place a small tempering pan over the heat and add oil. When oil is hot add mustard seeds, urad dal, and one red chili. When it starts to splutter, add curry leaves and asafoetida and mix well. Switch off the heat. Add this tempering to the beans palya and mix once again.
Recipe FAQ's
Yes, that would be a simpler version. You can make beans palya without coconuts. Just skip the masala part and add tempering at the end.
I suggest you always prepare and consume them fresh. If for some reason you want to keep some for later use, you can freeze it for upto a month. Just let it thaw and reheat before serving the palya recipe.
Expert tips
- Use the less spicy version of red chilies like byadagi chilies for this recipe.
- You can also add chopped carrots or beets to cook along with the beans.
- While blending the grated coconut, use little to no water if possible. Otherwise, your palya will turn to a curry recipe 🙂
- Store this palya in an airtight container for up to 4 days in the refrigerator.
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📖 Recipe
Beans Palya (Poriyal Recipe)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 250 grams or 2 cup Fresh beans
- 4 tablespoon grated coconuts
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 3 red chilies - byadagi
- Salt to taste
- 2 teaspoon jaggery
For tempering
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 red chili
- 1 strand curry leaves
- Pinch of asafoetida
Instructions
- To begin with, wash and string the beans before chopping them into small pieces.
- Place a pan over medium heat and add chopped beans with ¼ cup of water. Cover with a lid.
- While the beans cook, blend the grated coconuts with cumin seeds, mustard seeds, and red chilies with a tablespoon of water. This forms the masala for beans palya. Place it aside.
- Once the beans are half cooked, add salt and jaggery and stir well.
- Keep stirring often, to cook them evenly. Once the beans are cooked (soft), add the coconut masala.
- Mix well and cook for another minute. Beans playa is ready!
- Tempering: Place a small tempering pan over the heat and add oil. When oil is hot add mustard seeds, urad dal, and one red chili. When it starts to splutter, add curry leaves and asafoetida and mix well. Switch off the heat. Add this tempering to the beans palya and mix once again.
Video
Notes
- Use the less spicy version of red chilies like byadagi chilies for this recipe.
- You can also add chopped carrots or beets to cook along with the beans.
- While blending the grated coconut, use little to no water if possible. Otherwise, your palya will turn to a curry recipe 🙂
- Store this palya in an airtight container for up to 4 days in the refrigerator.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Jagruti's Cooking Odyssey says
I'm loving this simple and easy beans palya recipe..so delicious! Thanks for shring
Seema Sriram says
My husband is the fan of beans pallya. He patiently preps them, tons of them at one go. The palliya recipe is exactly the same , the images remind me, it beans season here so back on the beans pallya.
Poonam Bachhav says
I love the flavor of coconut and curry leaves in my curries. This beans stir fry sounds very flavorful .
Sapana says
Beans palya is such a simple and delicious recipe that I love to make whenever I have green beans. The addition of coconut makes it more interesting than our usual Aloo beans ..
Sandhya Ramakrishnan says
Such simple recipes are the best tasting ever. I love green beans curry / palya and I can eat them any day. I love how you make a quick ground mixture of coconut and cumin. I add grated coconut as is. I will try blending it a bit next time for the uniform coating.
Mayuri Patel says
Uma I like simple stir fried beans especially when they are fresh and tender. Like your recipe as that gives me the opportunity to make it with coconut and curry leaves. Different from the way the I usually make it. Love how green the beans are.
Lata Lala says
Simple yet rustic recipe of beans palaya, a great way to eat your beans. You have made it yummilicious by adding super simple spices and coconut adds that beautiful flavour Uma. Delicious share.
Pavani says
What an easy and delicious green beans curry. Love that you grind the coconut with mustard & cumin seeds. Adds so much flavor to the dish.
Uma Raghupathi says
Thanks, Pavani 🙂