My 335th recipe, "Carrot Beans Poriyal," is a simple, wholesome, and colorful South Indian side dish made with finely chopped carrots and beans, tempered with aromatic spices, and finished with freshly grated coconut. Light, nutritious, and packed with flavor, this everyday poriyal is the perfect companion to a comforting South Indian meal.
Growing up, I was never a big vegetable lover. While my mom prepared poriyals regularly, I neither hated them nor particularly looked forward to them. However, there was one place where I always enjoyed them — at weddings! Somehow, a simple carrot beans poriyal served as part of a traditional marriage feast tasted extra special alongside hot rice, sambar, kootu, appalam, and all the other accompaniments.
After marriage, I discovered that this poriyal happens to be one of RK's absolute favorites. Over the years, it has become a regular part of our meal rotation. There is something incredibly satisfying about a plate of hot rice, sambar or kara kuzhambu, and a generous serving of this poriyal on the side. It is one of those quintessential dishes that quietly completes the meal without demanding attention.
What makes this recipe truly special is the freshly grated coconut added at the end. It brings a wonderful sweetness, texture, and aroma that transforms simple vegetables into something surprisingly delicious. The tempering of mustard seeds, urad dal, cumin, curry leaves, and garlic adds another layer of flavor that makes every bite enjoyable.
Loaded with fiber, vitamins, and minerals, this poriyal is a healthy addition to any meal and a great way to include more vegetables in the diet of both kids and adults. It is simple enough for busy weekdays, yet tasty enough to earn a permanent place on your family menu.
Why You'll Love This Recipe
- Made with simple pantry ingredients.
- Healthy, fiber-rich, and nutritious.
- Naturally vegetarian and vegan.
- Pairs beautifully with sambar, rasam, and kara kuzhambu.
- Fresh coconut adds wonderful flavor and texture.
- Easy to prepare in under 30 minutes.
- A great way to get kids to enjoy vegetables.
- Perfect side dish for everyday South Indian meals.
Carrot Beans Poriyal
Youtube Video
Ingredients
- 2 cups carrots finely cubed
- 1 cup green beans finely chopped
- ½ small onion finely chopped
- 2 garlic cloves finely chopped
- 1 sprig curry leaves
- ¼ cup freshly grated coconut lightly packed
- ¼ tsp turmeric powder
- Salt to taste
For Tempering
- 1 tsp coconut oil
- ½ tsp mustard seeds
- 1 tsp split urad dal
- ½ tsp cumin seeds
- 1 dried red chili
Instructions
- Heat coconut oil in a kadai over medium heat. Add mustard seeds and allow them to splutter.
- Add urad dal, cumin seeds, and dried red chili. Fry until the dal turns light golden.
- Add chopped onion, garlic and curry leaves. Saute until fragrant and translucent.
- Add the finely chopped carrots and beans. Mix well.
- Add required water. Add turmeric powder and salt.
- Cover and cook on medium flame until the vegetables are tender.
- Remove the lid and saute on high heat for a couple of minutes until any remaining moisture evaporates.
- Add the grated coconut and toss gently until well combined.
- Turn off the heat and serve hot.
Notes | FAQ
- Finely chopping the vegetables helps them cook quickly and evenly.
- Do not add too much water. The vegetables should steam rather than boil.
- Freshly grated coconut provides the best flavor.
- Coconut oil adds an authentic South Indian taste, but any cooking oil can be used.
- Adjust the quantity of dried red chili according to your spice preference.
- Add the coconut only at the end to preserve its fresh flavor and texture.
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