Poriyal | Carrot Beans Poriyal

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.

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 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)

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.

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.

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

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.

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 .

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