Recipe for Beans Poriyal– Brahmin style
By Sunshade October 14, 2016 Edit
One of the simplest vegetable dishes to make in South Indian style is beans. Its made in many variations but, what is described below is one of the simplest recipes.
Beans Poriyal for 3 people Source – My mother Mrs. Chellamma R.
Ingredients
Green Beans 250 gms. (Cut into small pieces about 1cm long) 
Red chilies – about 5 Nos. (Depending on the pungency you require)
Some grated Coconut – 2 spoons Urid dal – 2 spoons
Jeera – 2 spoons Thadka
Preparation
Use a bandli (An Indian term for a typical cooking vessel) or if you are going to cook regularly, invest in a cast iron hotpot with lid.
After the pot is heated add oil, mustard seeds, Urid dal,jeera and red chilies.
After the mustard splutters, add the cut beans, enough water, salt as needed and cover it.
Boil till the beans are fully cooked. Stir occasionally so it does not stick to the bottom. Add water as and when needed so that, the beans are just moist. Always check salt periodically.
When beans are fully cooked, switch off the flame and add the grated coconut. Mix thoroughly.
The beans are done and ready to be eaten with rice and Sāmbhar.
There is one interesting variation or modification called ‘Beans Usuli’.
Beans Usuli
Ingredients
For beans, same as above
Red Chillies-5 nos. Toor dal – Handful or 200 gms Asafoetida – 1/2cm cube broken into small pieces
Urid Dal – 3 spoons Bengal gram – half a handful or 100 gms Curry leaves
Cook the beans as above but don’t add coconut. 
Grind the soaked dal coarsely in a grinder with minimum water.
In a bandli, heat oil, red chilies, asafetida pieces and curry leaves
Add the ground dal to the above and stir and mix. Note that there should not be any extra water.
Then add the cooked beans and mix thoroughly for about 5 mins.
Switch off the flame and your Beans Usuli is ready. This would go well with chapatti also besides rice.
Time taken – Approximately ½ hour