Learn to cook Carrot beans Poriyal – A classic South Indian preparation of the mixed stir fried vegetables. “Poriyal” loosely refers to something fried. Technically, this dish means a stir fry. Usually, one vegetable or a combination of veggies are used for making Poriyal.
Carrot Beans Poriyal is one of the easiest and efficient stir fry. Not only is it a very nutritious and delicious recipe, it also has the advantage of being an accompaniment for all rice varieties and even for various rasam dishes.
Carrots are an excellent source of vitamin A, vitamin C, and iron. Carrots also contain fiber, vitamin K, potassium, folate, manganese, phosphorous, magnesium, vitamin E, and zinc.
Green Beans are a great source of fibers, vitamins, minerals and very low amount of carbohydrates. Green beans are rich in antioxidants and Omega-3 fats.
STEP BY STEP CARROT BEANS PORIYAL RECIPE INSTRUCTIONS WITH PHOTOS:
- Heat oil in a pan. Add mustard seeds, urad dal, chana dal, dry red chilis, curry leaves and fry for 2 minutes.
2. Add onions and cook for 3-4 minutes till they turn transparent.
3. Add carrot, beans (check notes), salt, turmeric. Mix well and cook for 6-8 minutes.
4. Add chili powder, mix well and cook for 5 minutes or till it is done.
5. Add grated or shredded coconut, mix well and cook for 2 minutes.
6. Serve hot with steamed rice, dal and ghee.
Check out some Vegetarian fry recipes:
Potato Fry Recipe- Andhra style
Thotakura Fry/ Amaranth leaves fry recipe
Dondakaya Stir Fry Recipe (Tindora)
Carrot Fry Recipe – Foodie Platter
Goruchikkudu fry (Cluster beans recipe)
Aakakarakaya Fry Recipe/ Teasel gourd fry
Banana Fry Recipe / Aratikaya Fry
Dondakaya Fry with Peanuts (Tindora)
Check out some Vegetarian recipes:
Gutti Vankaya Recipe/ Stuffed Brinjal Curry
Palak Paneer Recipe – Foodie Platter
Kadai Paneer/Tofu Recipe – Dry version
Methi Dal recipe – Foodie platter
Carrot Beans Poriyal
Ingredients
- 2 tbsp Oil
- 1/2 tbsp Mustard seeds
- 1 tbsp Urad dal
- 1 tbsp Chana dal
- 2 Dry red chilis
- Few Curry leaves
- 1 medium Onion chopped
- 1 cup Carrots chopped
- 1 cup Beans 1/2 inch pieces
- 1 tbsp Salt
- 1/4 tbsp Turmeric
- 1 tbsp Chili powder
- 2 tbsp Grated or shredded coconut
Instructions
- Heat oil in a pan. Add mustard seeds, urad dal, chana dal, dry red chilis, curry leaves and fry for 2 minutes.
- Add onions and cook for 3-4 minutes till they turn transparent.
- Add carrot, beans (check notes), salt, turmeric. Mix well and cook for 6-8 minutes.
- Add chili powder, mix well and cook for 5 minutes or till it is done.
- Add grated or shredded coconut, mix well and cook for 2 minutes.
- Serve hot with steamed rice, dal and ghee.
Notes
- Chop carrot and beans into small pieces for easy and fast cooking.
- Carrot and Beans usually cook very fast, hence I prefer to cook this on a skillet. You can also cook it in the pressure cooker to save the time; however, it could get mushy.
- Personally, I prefer a little crunch in them, so I directly stir fry them.
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