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    Home » ACCOMPANIMENTS » Carrot beans poriyal recipe / Carrot beans stir fry

    Carrot beans poriyal recipe / Carrot beans stir fry

    May 23, 2013 by Raks Anand 21 Comments /

    carrot beans poriyal recipe
    One of the simplest poriyal / stir fry, carrot beans poriyal. I have been thinking of posting this for long time, then thought its too simple to post, but now thought it can help beginners or bachelors. And I wanted to click this beautiful colourful poriyal very much, so at last, here it is! I love it a lot as side dish for rice or even to mix it with rice + ghee or sesame oil, just the way we used to eat when we were kids. Yes those days we never eat our serving of vegetale, we ignore the side dish, so my mom used to mix it with rice and ghee before we eat sambar / kuzhambu.

    carrot-beans-poriyal

    Carrot beans poriyal recipe

    Recipe Cuisine: Indian  |  Recipe Category: Lunch
    Prep Time: 10 mins    |  Cook time: 10 mins    |  Serves: 2

    Ingredients

    Ingredients

    Carrot – 2


    Beans – 20


    Onion – 1


    Sambar powder – 1tsp


    Turmeric – ⅛ tsp


    Grated coconut – ¼ cup


    Salt – As needed


    To temper

    Oil – 2 tsp


    Mustard – ¾ tsp


    Urad dal – 1 tsp


    Curry leaves – 1 sprig


    Method

    1. Peel of the carrot skin and wash both carrot and beans. Chop them into small pieces as per your preference. Heat a kadai and temper with the items given under ‘To temper’ table. Add finely chopped onion and fry for a minute or until transparent. Add the chopped vegetables, 2 for a minutes in medium flame, add sambar powder,turmeric and salt.1-carrot-beans 
    2. Sprinkle 3-4 tblsp water and cook covered for 4-5 minutes.2-carrot-beans 
    3. Lastly add the grated coconut and stir once, remove from fire.3-carrot-beans 

    Notes

    • If you are making this for lunch box, after adding coconut, keep frying for 2 minutes in low flame. If you are consuming immediately, no need to cook after adding coconut.
    • Adding a pinch of sugar after adding vegetables helps the veggies retain their colour and crunch.
    • Do not over cook, let the veggies retain the crunchiness (but perfectly cooked, not uncooked).

    Serve as accompaniment for rice with sambar or kuzhambu.

    carrot-beans-poriyal-recipe

    Previous Post: « Aloo gobi matar (Aloo gobi mutter)
    Next Post: Lunch menu 6 | North Indian lunch menu »

    Reader Interactions

    Comments

    1. Divya Kudua

      May 23, 2013 at 7:39 am

      I make this quite often too.perfect with a bowl of rasam or even sambhar!

      Reply
    2. AparnaRajeshkumar

      May 23, 2013 at 8:03 am

      adding a tsp of coconut oil enhance the flavor and taste to it core ! good clicks!

      Reply
    3. Akila

      May 23, 2013 at 8:10 am

      I too have the same in my draft… Need to post soon… As usual great clicks…

      Reply
    4. seetha chandrasekaran

      May 23, 2013 at 8:12 am

      the pic tempt's me to eat!!

      Reply
    5. anusha praveen

      May 23, 2013 at 8:43 am

      i eat this curry mixing it with rice and ghee Raji. a curry that i always turn to when all other veggies bore me

      Reply
    6. Vijayalakshmi Dharmaraj

      May 23, 2013 at 9:01 am

      It simple and healthy porial… but i never tried in my hand yet… soon will make it aks… Tempting…

      Reply
    7. Rumana Ambrin

      May 23, 2013 at 10:15 am

      Lovely color and yummy..

      Reply
    8. Shama Nagarajan

      May 23, 2013 at 10:33 am

      simple and comfort recipe

      Reply
    9. Suparna

      May 23, 2013 at 1:25 pm

      yummy dish raaji

      Reply
    10. BAGIRATHI DEVI

      May 23, 2013 at 4:49 pm

      My kids favorite veggie

      Reply
    11. Veena Theagarajan

      May 24, 2013 at 1:54 am

      I do it also but without coconut.. looks good

      Reply
    12. Vidhya

      May 24, 2013 at 2:17 am

      looks colorful & yummy. This curry always reminds me of Saravana Bhavan 🙂
      http://www.iyercooks.com

      Reply
    13. Gayathri Ramanan

      May 24, 2013 at 3:06 am

      simple & nutritious stir fry…

      Reply
    14. nihita jayanthi Naga

      May 24, 2013 at 9:21 am

      I also add cabbage. and my daughter calls it tricolor poriyal.it is even more colourful and yummy.

      Reply
    15. radha ramachandran

      May 25, 2013 at 8:18 am

      VERY NICE TASTY N COLOURFULL TOO !!

      INSTEAD OF SAMBAR POWDER YOU ADD PEPPER/JEERA/ AND LASTLY A LITTLE LG POWDER IT WILL TASTE SOME DIFFERENT FLAVOUR/AROMA AND VERY GOOD FOR HEALTH ALSO !!!!

      Reply
    16. radha ramachandran

      May 25, 2013 at 8:21 am

      THANK U SOOOO MUCH MADAM !!!

      Reply
    17. Saranya

      May 26, 2013 at 11:25 am

      Raks, you have been my go-to site for your simple and superb description of delicacies. Tomato Blues, Raks & Jeyashri's kitchen are such boons for average food makers like me! Thank you ladies, you rock

      Sorry to peep into anu's reply, I couldnt help but thank you folks!

      Reply
    18. SHARMILEE J

      June 04, 2013 at 4:21 pm

      Colorful and healthy poriyal!

      Reply
    19. Fallen Angel

      September 22, 2013 at 3:06 am

      really awesome!

      Reply
    20. magical tunes

      October 14, 2015 at 12:28 pm

      Thank you Raji. I used to make this with our malayali masala paste (grinding coconut with masala). This tastes awesome and better than my usual one!!

      Reply
    21. Divya Krishna

      August 10, 2016 at 8:52 am

      It's awesome and delicious, the smell tempted me to eat with plane rice… Thank u raj

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & vidoes.

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