Carrot Beans Poriyal
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.
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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.
Tried this recipe?Let us know how it was!