Carrot beans poriyal is a south Indian accompaniment for lunch with rice. A colourful stir fry packed with south Indian flavours.
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 vegetable, we ignore the side dish, so my mom used to mix it with rice and ghee before we eat sambar / kuzhambu.
Instructions
- Peel off 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.
- After that add the chopped vegetables, 2 for a minutes in medium flame, add sambar powder, turmeric and salt.
- Sprinkle 3-4 tablespoon water and cook covered for 4-5 minutes.
- Lastly add the grated coconut and stir once, remove from fire.
Serve as accompaniment for rice with sambar or kuzhambu.
Carrot beans poriyal recipe
Ingredients
- 2 Carrot
- 20 Beans
- 1 Onion
- 1 teaspoon Sambar powder
- ⅛ teaspoon Turmeric powder
- ¼ cup Grated coconut
- Salt as needed
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
Instructions
- Peel off 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.
- After that add the chopped vegetables, 2 for a minutes in medium flame, add sambar powder, turmeric and salt.
- Sprinkle 3-4 tablespoon water and cook covered for 4-5 minutes.
- Lastly add the grated coconut and stir once, remove from fire.
Notes
- If you are making this for lunch box, after adding coconut, keep frying for 2 minutes in low flame.
- 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).
Divya Kudua
I make this quite often too.perfect with a bowl of rasam or even sambhar!
AparnaRajeshkumar
adding a tsp of coconut oil enhance the flavor and taste to it core ! good clicks!
Akila
I too have the same in my draft... Need to post soon... As usual great clicks...
seetha chandrasekaran
the pic tempt's me to eat!!
anusha praveen
i eat this curry mixing it with rice and ghee Raji. a curry that i always turn to when all other veggies bore me
Vijayalakshmi Dharmaraj
It simple and healthy porial... but i never tried in my hand yet... soon will make it aks... Tempting...
Rumana Ambrin
Lovely color and yummy..
Shama Nagarajan
simple and comfort recipe
Suparna
yummy dish raaji
BAGIRATHI DEVI
My kids favorite veggie
Veena Theagarajan
I do it also but without coconut.. looks good
Vidhya
looks colorful & yummy. This curry always reminds me of Saravana Bhavan 🙂
http://www.iyercooks.com
Gayathri Ramanan
simple & nutritious stir fry...
nihita jayanthi Naga
I also add cabbage. and my daughter calls it tricolor poriyal.it is even more colourful and yummy.
radha ramachandran
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 !!!!
radha ramachandran
THANK U SOOOO MUCH MADAM !!!
Saranya
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!
SHARMILEE J
Colorful and healthy poriyal!
Fallen Angel
really awesome!
magical tunes
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!!
Divya Krishna
It's awesome and delicious, the smell tempted me to eat with plane rice... Thank u raj