Carrot Beans Poriyal | Carrot Beans Stir Fry | Carrots Beans Poriyal Recipe

Carrot Beans Poriyal

Carrot Beans Poriyal is one of my favorite side dishes. During my childhood days, I hated this side dish so much. My mom used to run behind me all the time asking me to have this.

After my marriage, my mother-in-law makes this side dish often at least once a week. Once you cut the beans and carrots, then you are all set to make this recipe. I promise it is very easy to make. You can even cut the veggies the day before you are planning to make this dish and then make the dish the next day. This way you can save a lot of time. Whenever I buy beans, this is one of the recipes I make at home. Sanvi likes carrots but not beans. I cut carrots in bulk and then make this dish for us. For Sanvi, I will make Carrot Poriyal / Carrot Stir Fry. Even when I have guest at home, I will make this side dish as it goes along with curd rice, sambar, rasam etc. Adding coconut is optional, but coconut definitely add a nice flavor to it. Make sure you turn off the flame and then add the grated coconut.

 

Preparation time: 10 minutes
Cooking time: 15 minutes
Recipe Category: Side dish
Recipe Cuisine: Indian
Serves: 2


Ingredients

Carrots – 2 big nos.
Beans – 15 to 20 nos.
Curry leaves (karuvepillai) – 1 sprig
Asafoetida (perungayam) – a pinch
Grated coconut – 2 tablespoon
Oil – 2 teaspoons
Salt – as desired

To Season

Mustard seeds (kadugu) – 1 teaspoon
Urad dal (ulutham paruppu) – 1/2 teaspoon
Red chillies – 3 numbers (you can increase the red chillies based on your spice level)

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Peel the carrot’s skin and chop the carrot and beans as per your preference. In a frying pan, heat 2 teaspoons of oil.Then add mustard seeds (kadugu), urad dal, and red chillies.

2. When mustard seeds splutter and urad dal turn light golden brown, add the chopped carrots, beans, curry  leaves, salt followed by asafoetida (perungayam).

3. Cook for 3 to 4 minutes. Sprinkle water and close the pan using a lid. Cook for 4 more minutes.

4. Once the carrot and beans turn soft (veggies should neither be overcooked nor undercooked), switch off the flame, and finally add grated coconut. Stir well.

Now, Beans and Carrot Poriyal is ready!

Serve. Avaraikkai Kootu(Broad Beans Kootu), Cucumber Kootu, Vazhaipoo Kootu (Banana Blossom Curry), Dal Tadka, Rajma Dal, Spinach Moong Dal, Spring Onion Moong Dal, Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Keerai Masiyal, Keerai Masiyal (No garlic and onion), Murungakai Poricha Kuzhambu, Mushroom Kuzhambu, Pavakkai Pitlai/Bittergourd Pitlai, Mochai Kara Kuzhambu, Apple Rasam,Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar, Bisi Bele Bath, Oats Curd Rice

 

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