Beans Fry

Beans fry is the most commonly prepared dish in most of the functions and during festivals in south India especially Andhra Pradesh and Tamil Nadu. I learned this dish from amma and prepare it with a dash of roasted gram dal. Roasted gram dal is called as putnala pappu or venchina senaga pappu in Telugu. When we are preparing beans fry during festival, we use coconut.


Beans: 200 gms

Onion: 1; finely chopped

Salt: as per taste

Chilli Powder: as per taste

Roasted Gram Dal Powder: 1 – 2 tablespoons (Adjust as per taste)

Garlic: 2 – 3 flakes; roughly crushed

Oil: 1 tablespoon

Mustard Seeds: 1/4 teaspoon

Cumin Seeds: 1/4 teaspoon (Optional)

Urad and Chana Dal: 1/4 teaspoon each (Optional)

Curry Leaves: 1 twig


1. Remove the fiber, wash and cut beans into small pieces. Par boil with salt. Drain the cooked beans. Add dal powder, salt and chilli powder. Combine well.

2. Heat oil in a wok. Add mustard and cumin seeds. Let them splutter. Add chana dal, urad dal and curry leaves. Saute till dals turn brown.

3. Add crushed garlic flakes and chopped onion. Saute till onion is transparent. Add beans and mix well. Cook till the raw smell of chilli and dal powders are gone. Stir in between to avoid beans from burning.

4. Remove from heat. Serve hot with rice and curry or rasam of your choice.


1. If you don’t want to par boil the beans, add them after sauteeing onion along with salt and chilli powder. Add water and cook on medium flame with covered lid. Once all water evaporates, add dal powder and saute for a minute.

2. You can replace dal powder with fresh, grated coconut.


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