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    You are here: Home / Recent Posts / Poriyal | Carrot Beans Poriyal

    Poriyal | Carrot Beans Poriyal

    Last Updated On: Apr 8, 2025 by Sharmilee J

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    Poriyal is South Indian stir fry made with a variety of vegetables. Carrot Beans Poriyal is a common side dish prepared often, especially when you want something quick, healthy, and colorful to go with sambar and rice. It’s one of those comforting sides that you can never get bored of—it’s simple, packed with vegetables.

    carrot beans poriyal served with rice and sambar

    This poriyal recipe is my go-to, on busy mornings and lunchbox days. This carrot beans poriyal recipe has moong dal and coconut which makes it a yummy, wholesome and mildly spiced side dish. Do try this and enjoy with rice and sambar.

    Jump to:
    • About Carrot Beans Poriyal
    • Carrot Beans Poriyal Ingredients
    • How to make Carrot Beans Poriyal Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Carrot Beans Poriyal

    Carrot Beans Poriyal is a classic South Indian style stir-fried vegetable dish made with chopped carrots and beans, tempered with mustard seeds, urad dal, curry leaves, and gently spiced. It’s a delicious side that pairs beautifully with rice and kuzhambu or with sambar.

    This poriyal recipe is mildly spiced with a shot of sambar powder for extra flavor, moong dal adds a soft texture and a dose of protein to the dish, while coconut gives a fresh and aromatic flavor.

    This carrot beans poriyal is a quick and beginner-friendly recipe, you can make this on any weekday. This recipe is easily made with pantry ingredients.

    With this simple recipe you can make a healthy and tasty dish in less time. This way you can include more veggies in your everyday meals, this recipe can also be made with other vegetables like cabbage or chow chow.

    carrot beans poriyal served with rice and sambar

    Carrot Beans Poriyal Ingredients

    • Oil – Use groundnut or coconut oil for best flavor and taste.
    • Mustard seeds, urad dal – Add mild crunch to the poriyal.
    • Curry leaves – Use fresh curry leaves for tempering, this simple ingredient elevates the whole dish.
    • Onion – Adds a slight sweetness to the poriyal.
    • Carrots, beans – Base ingredient, cook them until soft but don’t overcook.
    • Sambar powder – Adds mild spice and flavor.
    • Water – Sprinkle water little by little to cook the vegetables.
    • Moong dal – Dry roast and cook them until soft.
    • Grated coconut – Added at the end for freshness and taste.

    Similar Recipes

    • Carrot Stir Fry
    • Cauliflower pepper fry
    • Beetroot stir fry
    • Broccoli stir fry
    • More poriyal recipes

    Why This Recipe Works

    • Simple and quick to make with minimal effort.
    • Perfect side dish for any South Indian meal with basic pantry ingredients. 
    • More vegetables, more nutrition.
    • Mildly spiced, kid-friendly and flavorful recipe.
    • This recipe has a good texture, with the natural crunch of the vegetables.
    • Suitable for busy mornings and lunchboxes.

    How to make Carrot Beans Poriyal Step by Step

    1.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)

    how to make carrot beans poriyal step1

    2.Heat oil in a pan, add mustard seeds, urad dal, curry leaves and let it splutter. Now add onion and sauté well till it is slightly browned. Then add carrot beans along with sambar powder and required salt. Sauté for 3 minutes.

    how to make carrot beans poriyal step1

    3.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.

    how to make carrot beans poriyal step1

    4.Finally add cooked moong dal and mix well. Once it becomes dry add coconut give a quick sauté and switch off.

    how to make carrot beans poriyal step1

    Switch off and serve with sambar rice or any variety rice. Goes well with any variety rice or sambar rice.

    Expert Tips

    • Chop carrots and beans uniformly to get cooked evenly.
    • Roast the moong dal until light golden before cooking for a nutty aroma. 
    • Don’t overcook the moong dal, it should be soft but not mushy.
    • Add water little by little to avoid sogginess and retain the crunch of vegetables.
    • Cook the poriyal on low flame to avoid burning.
    • You can add a pinch of hing (asafoetida) during tempering for an extra flavor.
    • You can cut and prep the vegetables ahead and refrigerate to make it quicker on busy mornings.
    • Adding sambar powder is purely optional, you can skip it too but I like the mild flavor of it so we prefer.
    • Don’t let the vegetables overcook, cook till soft but it should retain its crunchiness.
    • 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 doesn’t get spiled easily.
    • You can add green chilies too.

    Serving & Storage

    Serve carrot beans poriyal hot with sambar rice, rasam, or with any kuzhambu (curry). This recipe goes well with all types of variety rice.

    Stays good at room temperature for the day, ideal for lunchboxes. You can refrigerate leftovers in an airtight container and use the next day itself.

    FAQS

    1.Can I skip moong dal?

    Yes, you can skip it, but it adds a nice texture and protein.

    2.Is sambar powder necessary?

    Not at all. It’s optional, but sambar powder enhances the flavor of the dish.

    3.Can I add coconut oil?

    Yes, you can use coconut oil for an authentic and rich taste.

    4.Can I make this with just carrots or just beans?


    Absolutely yes, you can use whatever vegetable you like or whichever is available.

    5.Can I make this ahead?

    Yes, you can chop the veggies and even cook the dal ahead for quicker prep.

    6.What other veggies can I use in poriyal?

    You can try this poriyal recipe with cabbage, chow chow, beetroot, etc.

    carrot beans poriyal served with rice and sambar

    If you have any more questions about this Carrot Beans Poriyal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Carrot Beans Poriyal Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    14449858642 59b70ea65b o
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    Poriyal Recipe | Carrot Beans Poriyal Recipe

    Poriyal is South Indian stir fry made with a variety of vegetables. Carrot Beans Poriyal is a common side dish prepared often, especially when you want something quick, healthy, and colorful to go with sambar and rice. It’s one of those comforting sides that you can never get bored of—it’s simple, packed with vegetables.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 2 medium sized carrots
    • 15 beans
    • 1 medium sized big onion chopped finely
    • 2 tablespoon moong dal
    • 1/2 teaspoon sambar powder
    • 2 tablespoon coconut
    • 1/3 cup water
    • salt to taste

    To Temper:

    • 1.5 teaspoon oil
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • few curry leaves

    Instructions

    • 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.
    • 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.
    • 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.
    • Serve with sambar rice or any variety rice.

    Notes

    • Chop carrots and beans uniformly to get cooked evenly.
    • Roast the moong dal until light golden before cooking for a nutty aroma. 
    • Don’t overcook the moong dal, it should be soft but not mushy.
    • Add water little by little to avoid sogginess and retain the crunch of vegetables.
    • Cook the poriyal on low flame to avoid burning.
    • You can add a pinch of hing (asafoetida) during tempering for an extra flavor.
    • You can cut and prep the vegetables ahead and refrigerate to make it quicker on busy mornings.
    • Adding sambar powder is purely optional, you can skip it too but I like the mild flavour of it so we prefer.
    • Don’t let the vegetables overcook, cook till soft but it should retain its crunchiness.
    • 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 chilies too.
    Nutrition Facts
    Poriyal Recipe | Carrot Beans Poriyal Recipe
    Amount Per Serving (75 g)
    Calories 160 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 2g13%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Sodium 52mg2%
    Potassium 316mg9%
    Carbohydrates 22g7%
    Fiber 5g21%
    Sugar 6g7%
    Protein 6g12%
    Vitamin A 10223IU204%
    Vitamin C 9mg11%
    Calcium 46mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Poriyal, RandomPosts, Recent Posts, Sides, youmaylike

    Reader Interactions

    Comments

    1. traditionallymodernfood

      June 20, 2014 at 4:02 pm

      Carrot beans poriyal looks tasty..

      Reply
    2. green

      June 20, 2014 at 4:54 pm

      How much sambar powder?

      Reply
      • SHARMILEE J

        June 21, 2014 at 5:05 am

        1/2tsp sambar powder

        Reply
    3. Kurinji

      June 21, 2014 at 6:50 am

      nice clicks….

      Reply
    4. Happys Cook

      June 21, 2014 at 6:57 am

      my favourite poriyal…. well presented…..

      Reply
    5. N. Sangeetha

      June 22, 2014 at 4:31 am

      Dear Sharmilee
      If u know can u plz tell me where to get measuring cups in Coimbatore?

      Reply
      • SHARMILEE J

        June 22, 2014 at 4:42 am

        The steel ones I havent seen anywhere here, check nilgiris for plastic measuring cups

        Reply
      • N. Sangeetha

        June 23, 2014 at 10:04 am

        thank u for the reply

        Reply
    6. Venkata Narayanan Mohan

      February 05, 2015 at 10:30 am

      Hello ji,
      Have u posted any easy separate dish fr bachelors? Have come far from home now recently n struggling. Hand burns in stove, i can manage. Pls post some easy dish fr us na. Konjam karuna kaatunga. If u r ok, then pref. Veg pls.

      Regards,
      Venky.

      Reply
      • SHARMILEE J

        February 05, 2015 at 11:41 am

        Sure will post bachelor recipes soon….

        Reply
    7. Renu Sharma

      June 27, 2019 at 9:43 pm

      Can I use desiccated coconut ?the dry one

      Reply
      • Sharmilee J

        July 03, 2019 at 6:22 am

        You can but the flavour of fresh coconut will be missing

        Reply
    5 from 5 votes (5 ratings without comment)

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