French Beans Poriyal | French Beans Thoran

French Beans Poriyal | French Beans Thoran
French Beans Poriyal | French Beans Thoran

French Beans Poriyal (also called French Beans Thoran) is a simple dish with French beans that I often eat as a salad by itself. The very essence of Beans Poriyal is its simplicity. So, I don’t think it would behoove me to wax eloquent and spoil the its simplicity. So here goes!

You can also try French Beans Carrot Poriyal |  French Beans Carrot Thoran

How to Make French Beans Poriyal |  French Beans Thoran

Serves: 4

Time: 30 minutes


  1. French Beans – 300 gms
  2. Grated Coconut – 4 tbsp
  3. Mustard Seeds – 1 tsp
  4. Udad Dal/Husked Black Gram – 1 tbsp
  5. Red Chillies – 3
  6. Curry Leaves – 6 to 8
  7. Oil – 2 tsp
  8. Salt to Taste

Method to Make French Beans Poriyal |  French Beans Thoran

  1. Chop the ends off the French Beans and cut them into 1/4″ pieces.
  2. Boil 1 litre water with 1 tsp salt.
  3. Add the chopped French Beans.
  4. Cook covered for 7 to 10 minutes, or till the beans are cooked.
  5. Using a colander, drain the water completely from the beans.
  6. In a wok or kadhai, heat the oil.
  7. Add the mustard seeds and wait till they splutter.
  8. Add the udad dal and fry till golden brown.
  9. Add the split red chillies and curry leaves.
  10. Fry for about 30 seconds.
  11. Add the French Beans and mix well.
  12. Stir-fry for about 5 minutes.
  13. Turn off the heat.
  14. Add the grated coconut and mix well.
  15. Serve the beans poriyal with hot rice and sambhar.


  1. So, I have a great South Indian Cuisine cookbook that has a green beans poriyal recipe, it’s almost the same ingredients as yours. When I made it, I didn’t know if I was supposed to put whole, dry dal in the pan, but I did because the instructions didn’t say to soak them or grind them. They came out pretty hard and crunchy- is this the way it’s supposed to be? It still seems strange to me to take hard, dry dal and fry them. Did I do something wrong?

    1. You have to fry the dal in oil till golden brown. The dal remains crunch but is not hard.

      You will find udad dal (husked black gram) and chana dal (husked bengal gram) being used in tempering of South Indian food. 🙂

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