Beans palya / green beans stir fry step-by-step recipe with video and photos.
What is 'palya'
Palya is a side dish that is a part of Karnataka cuisine and loosely means to sauté vegetables. Palya is a very common preparation across south India and is called poriyal in Tamil and vepudu in Telugu. A palya usually comprises a single vegetable that is cut into bite-sized pieces and is stir-fried in oil with a simple seasoning called 'oggarane'. It is garnished with freshly grated coconut, coriander leaves, and lemon juice.
About this recipe
Beans palya is a simple, quick dish where green beans are sauteed with minimal spices and finished off with coconut, coriander leaves, and lemon juice. This healthy dish is ready in less than 20 minutes and goes very well with roti, chapati, rice, and even tastes great just by itself. This is one of my favourite side dishes and I make it very often. Perfect combination with rice and sambar/rasam.
This simple yet delicious dish is an easy way to include green beans in your diet. Green beans, which is one of the oldest cultivated vegetables, are a rich source of vitamins, folate, and fibre. This versatile vegetable is a healthy source of micronutrients too.
Try this simple healthy stir fry to complete your weekday meal. Or skip your regular salad and give this dish a go. I am sure you will love it!
Green beans: Use tender green beans and string them. Cut them into small bite-sized pieces.
Coconut Oil: I make this dish with coconut oil; however, it can be replaced with any regular cooking oil.
Tempering: A simple south Indian tempering (or seasoning) is used for this dish. It has mustard seeds, cumin seeds, chana dal, urad dal, dried red chilli, curry leaves, ginger, and green chilli.
Garnish: Like most palya, the garnish I use are freshly grated coconut, coriander leaves, and lemon/lime juice.
Step by step instructions
1. Heat coconut oil in a frying pan or kadhai. Add mustard seeds and let them splutter.
2. Add cumin seeds, urad dal, chana dal, and dry red chilli.
3. Add curry leaves, ginger, and green chilli. Sauté for a few seconds.
4. Add the chopped beans and salt. Cover and cook on a low flame until the beans are almost done, but still have some crunch.
5. Turn off the heat, and add coconut, lemon juice, and coriander leaves. Mix well.
Tips for making delicious beans palya
Use tender green beans to make beans palya. Make sure you string them before chopping.
Cut the green beans into uniform size pieces. This way, they will cook evenly.
Do not add any water to make this dish. The oil and moisture in the green beans are sufficient to cook the beans. If you add water, the beans will overcook and ruin the taste and texture of the dish.
Make sure the green beans have some crunch in them and are not completely cooked.
Some versions call for adding a small amount of jaggery to this palya but I prefer to skip it as I feel it overpowers the dish and makes the palya taste sweet. The mild sweetness in the coconut is sufficient to balance the chilli and lemon juice.
Adjust the amount of chilli as per your preference.
You can cook any variety of fresh beans using this recipe. Not just green beans, this dish can be made using Chinese long beans, purple string beans, etc. Keep in mind that the cooking time may vary depending on the variety.
You can also add carrot or peas to this palya.
Click here for more Karnataka recipes.
This dish is:
– very easy to make and suitable for beginners
– a good change from the regular salad
– ready in less than 20 minutes
Beans palya served with sambar and rice
- ½ kg green beans
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dry red chilli
- 2 teaspoon split black gram (urad dal)
- 2 teaspoon split Bengal gram (chana dal)
- 6-8 curry leaves
- ½ inch ginger grated
- 1-2 green chilli slit
- Salt to taste
- ¼ cup coconut grated
- 2 tablespoon lemon juice
- A few coriander leaves
- Wash and string the beans. Chop them into small pieces
- Heat coconut oil in a fry pan or kadhai. Add mustard seeds and let it splutter
- Add cumin seeds, urad dal, chana dal, dry red chilli, curry leaves, ginger, and green chilli. Saute for a few seconds
- Add the chopped beans and salt. Cover and cook on a low flame until the beans are almost done, but still have some crunch
- Turn off the flame, add coconut, lemon juice, and coriander leaves. Mix well
- Serve hot with rice or roti
- You may use frozen beans if fresh beans are not available. Reduce the cooking time accordingly
- You may add a chopped carrot for extra taste
Click here to watch beans palya web story.