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.


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