Thursday, September 26, 2013

Carrot Beans Poriyal

Carrot beans poriyal is a simple stir-fry of the south Indian food. It is one of those dishes which I make often but never thought about clicking and writing about in this space. It is a humble little dry-curry which is a perfect side for almost all of the south indian main courses, be it sambar, rasam, kulambu or even curd rice.
Serves - 4
Carrots - 3
Beans - 1/2 kg (1 lb)
Green Chilis - 2-3
Grated Coconut - 2 tsp (optional)
Salt - to taste
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1 tsp
Curry leaves - a few

Chop the carrots and beans finely. Place the chopped carrots in a microwave safe bowl with a few tsps of water and cook for about 2-3 minutes, pausing and stirring once every minute. Repeat the same process for beans. The beans may need one or two minutes more than the carrots. The vegetables should be three-fourths cooked at this stage. Heat oil in a non-stick pan and add the ingredients for tempering. When the mustard seeds splutter, add the slit green chillies. After a minute add the steamed carrots and beans and mix well. Cook for about 5 minutes in medium heat adding salt to taste. When the vegetables are fully cooked through, remove from heat and mix in the grated coconut. Serve as a side.
Linking this up to Vegan Thursdays, Vardhini's 30 minute meals and Valli's Side Dish Mela.


  1. Colorful poriyal and healthy too. Thx for linking.

  2. very very colorful poriyal and looks super yumm !!

  3. Fantastic, colourful poriyal..;Love with rice.

  4. looks so colorful and healthy!

  5. This side dish has its own flavor. Loved the first click.


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