Beans Poriyal (Green Beans with Coconut)
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Beans poriyal is traditionally made over the stovetop, but this Instant-Pot version will blow your mind – because it pressure cooks in zero minutes. Pair it with rice and your favorite curry for a complete meal.
What does poriyal mean?
Poriyal is a Tamil word for shallow frying a vegetable dish along with a few spices. A dish made using the same technique is called palya or sukka in Karnataka, porutu in Andhra Pradesh and thoran in Kerala. Beans poriyal is best served with rice and sambar, but you could pair it with chapatis as well for breakfast.
Why should you make this recipe in the Instant Pot?
While you could make this recipe over the stovetop, I prefer using Instant Pot because it cooks beans evenly. It also has a nice crunch to it without needing to constantly check on them.
How does the Instant Pot cook the green beans in 0 minutes?
When you set the timer for 0 minutes during the pressure cooking cycle, the timer starts only after the Instant Pot is pressurized which could take about 5-10 minutes. That’s enough time to cook the beans. Once the Instant Pot is pressurized, the cooking cycle completes since it was set for 0 minutes.
How to make green beans/beans poriyal in Instant Pot
There are 3 steps to making beans poriyal in the Instant Pot –
- Start with the tempering – Heat oil, add mustard seeds and when they splutter add curry leaves, and green chilies. After 30 seconds or so, add onions and garlic. Let them soften – it will take about 4-5 minutes. Add beans along with turmeric (optional) and salt. Mix it well and add freshly grated coconut. Add 2 tablespoons of water for fresh beans. No water is needed for frozen beans.
- Pressure cook for 0 minutes.
- Quick release after the cooking cycle completes.
Mix well and serve with accompanied with rice and curry.
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Beans poriyal (Green beans with coconut)
- 4 cups finely chopped green beans frozen or fresh
- 2 tablespoons coconut oil
- ¼ teaspoon mustard seeds
- 1 sprig of curry leaves or kadipatta kadipatta
- 2 green chilies slit lengthwise
- ¼ cup finely cut onions optional
- 2 garlic cloves crushed
- ¼ teaspoon turmeric powder optional
- salt to taste
- 2 tablespoons freshly grated coconut optional
- If you are using fresh beans then rinse and drain them after chopping. Set it aside.
- Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “Normal” and wait till the display reads “Hot.”
- Add mustard seeds and when they start spluttering, add kadipatta and green chilies. Let it fry for around 20 seconds and then add chopped onions along with garlic. Fry them till they have softened (approximately 5-6 minutes).
- Add chopped beans, turmeric powder(if using), and salt. Give it a stir. If using fresh beans, add 2 tablespoons of water. You don't need to add water for frozen beans. Add grated coconut.
- Press cancel and cover the lid, keep the vent in the sealing position and pressure cook on high for 0 minutes. When the Instant Pot beeps, release pressure by moving the vent carefully to the venting position. Remove the lid and mix well.
- Serve hot with steamed rice and curry.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
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Hi, this is not a comment, but a question. Once the 0 mom is up, will there be water at the bottom. Especially if we use the fridge ones. Do you drain it doesn’t anything first before you actually put it in the IP?
Also, have you tried it with any other vegetables?
Hi Svetha – I don’t have to drain the water. If you are using frozen ones – don’t add water at all. If you are using refrigerated ones, I would suggest adding about 2 tablespoons water. I haven’t tried other vegetables yet. Will keep you posted.