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 recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 10 mins | Cook time: 10 mins | Serves: 2
Prep Time: 10 mins | Cook time: 10 mins | Serves: 2
Ingredients
Ingredients
Carrot – 2
Beans – 20
Onion – 1
Sambar powder – 1teaspoon
Turmeric – ⅛ teaspoon
Grated coconut – ¼ cup
Salt – As needed
Beans – 20
Onion – 1
Sambar powder – 1teaspoon
Turmeric – ⅛ teaspoon
Grated coconut – ¼ cup
Salt – As needed
To temper
Oil – 2 teaspoon
Mustard – ¾ teaspoon
Urad dal – 1 teaspoon
Curry leaves – 1 sprig
Mustard – ¾ teaspoon
Urad dal – 1 teaspoon
Curry leaves – 1 sprig
Method
- 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.
- Sprinkle 3-4 tblsp 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. 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.
I make this quite often too.perfect with a bowl of rasam or even sambhar!
adding a tsp of coconut oil enhance the flavor and taste to it core ! good clicks!
I too have the same in my draft… Need to post soon… As usual great clicks…
the pic tempt's me to eat!!
i eat this curry mixing it with rice and ghee Raji. a curry that i always turn to when all other veggies bore me
It simple and healthy porial… but i never tried in my hand yet… soon will make it aks… Tempting…
Lovely color and yummy..
simple and comfort recipe
yummy dish raaji
My kids favorite veggie
I do it also but without coconut.. looks good
looks colorful & yummy. This curry always reminds me of Saravana Bhavan 🙂
http://www.iyercooks.com
simple & nutritious stir fry…
I also add cabbage. and my daughter calls it tricolor poriyal.it is even more colourful and yummy.
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 !!!!
THANK U SOOOO MUCH MADAM !!!
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!
Colorful and healthy poriyal!
really awesome!
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!!
It's awesome and delicious, the smell tempted me to eat with plane rice… Thank u raj