Carrot Beans Poriyal

‘Poriyal’ (பொரியல்) is dry stir fry of veggies that is served as a sidedish with Rice,Sambar or any southindian lunch. Its very very easy to make and the below recipe can be used with various vegetables like Beetroot, Cabbage, Spinach, Snakegourd, White Pumpkin, Any squash varieties, Raw banana,Eggplant etc.

Variations :

1. Instead of boiling the veggies separately you can directly saute them in frying pan. However sprinkle water and keep an eye on the veggies. They might get charred if it lacks moisture

2. You can add sauteed onions,tomatoes too if you want along with beans & carrot
I used dried redchilli as a spice.

3.It can be replaced with a tsp of Chilli Powder & a tsp of Coriander Powder

4. Adding Green peas or sweet corn enhances the taste of Poriyal

Carrot and beans poriyal is my favorite since childhood. Its such a humble dish yet so flavorful. The mild sweetness of carrot with crunchy beans along with the awesomeness of shredded coconut I can it for all the three meals in a day. A bowl of Sambar Rice & this poriyal with an Appalam crushed on top of it 🙂 This is how I love to eat my favorite comfort food

Print Recipe

Carrot Beans Poriyal

Course

main course

Cuisine

tamil

Prep Time

5 minutes

Cook Time

15 minutes

Servings

Ingredients

• 2 Carrots
• 10 - 15 Beans
• 3 tbsps coconut shredded
• 1/3 cup Green Peas
• 1/2 tsp Salt
• 1/2 tsp Turmeric
• 1/2 tsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Urad Dal
• 2 red chilli dried
• Curry leaves Few

Course main course Cuisine tamil Prep Time 5 minutes Cook Time 15 minutes Servings Ingredients 2 Carrots 10 - 15 Beans 3 tbsps coconut shredded 1/3 cup Green Peas 1/2 tsp Salt 1/2 tsp Turmeric 1/2 tsp Oil 1/2 tsp Mustard Seeds 1/2 tsp Urad Dal 2 red chilli dried Curry leaves Few

Instructions

1. Boil 2 cups of water along with a pinch of salt and turmeric
2. Add chopped carrots & beans Turn the flame to medium and let the veggies get cooked for 10-12 minutes
3. Once the color of beans & carrot changes, turn off the flame Strain the excess water

   
4. Heat oil in a frying pan, add mustard seeds, urad dal seeds, curry leaves. Let them splutter
5. Add dried red chillies and saute for a minute
6. At this stage add the cooked veggies to the pan
7. Adjust salt and continute sauteing until the moisture is absorbed
8. At last add frozen green peas, coconut. Mix everything well. Let the whole dry subzi get cooked for 5 minutes in low flame
9. Poriyal is ready to be served with your South Indian Maincourse