I always prefer individual veggie poriyal than the combination, but sometimes when I have only little of both the vegetables then I go in for such combination poriyal recipes. But I love this carrot beans with dal combo, this is one the easy and quick stir fries you can make to pair it up with sambar / any kuzhambu varieties and rice.I served it with rice and yellow pumpkin sambar.You can check simple carrot stir fry too that I posted long back.And the cup I have used in these pics is a set of 4 measuring cups that my friend gifted me, I am writing this as many of you asked about it seeing the stepwise pictures last time I posted a recipe.
I am quite exhausted after mittus birthday celebrations and ofcourse content and happy too seeing the smile on her face.Thank you all for the birthday wishes…Everything went on good but I am too tired to write more now so hang on till I am back next week with the story 🙂 Now check the easy carrot beans poriyal recipe.
Carrot Beans Poriyal Recipe – Ingredients
Recipe Category: Side dish | Recipe Cuisine: South Indian
Carrots – 2 medium sized
Beans – 15
Big Onion – 1 medium sized chopped finely
Moong Dal – 2 tbsp
Sambar powder – 1/2 tsp
Coconut – 2 tbsp
Water – 1/3 cup
Salt – to taste
Oil – 1.5 tsp
Mustard seeds – 1 tsp
Urad dhal – 1/2 tsp
Curry leaves – few
- Wash carrots, beans.Peel off the outer skin of carrots using a peeler and chop them into small cubes.Trim the edges of beans and chop them finely as shown.In a pan roast moong dal till golden brown then add water till immersing level and cook it until soft but should not be mushy.Set it aside.(The pic shows more the mentioned quantity as I needed it for another dish too)
- Heat oil in a pan, add mustard seeds,urad dal,curry leaves and let it splutter. Now add onion and saute well till it is slightly browned. Then add carrot beans along with sambar powder and required salt.Saute for 3mins.
- Then add little water and cook covered till it turns soft and raw smell leaves.Cook covered in low medium flame till all the moisture is absorbed.
- Finally add cooked moong dal and mix well.Once it becomes dry add coconut give a quick saute and switch off.
Switch off and serve with sambar rice or any variety rice. Goes well with any variety rice or sambar rice.
- Adding sambar powder is purely optional, you can skip it too but I like the mild flavour of it so we prefer.
- Dont let the vegetables overcook, cook till soft but it should retain its crunchness.
- Amma always adds coconut only after switching off any poriyal as raw coconut is not much of cholesterol she says so using it as raw as much as possible is good.But if you are packing it then it is a must to saute the coconut for 2mins so that it doesnt get spiled easily.
- You can add green chillies too.