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.
Servings2 people
Ingredients
- 2 medium sized carrots
- 15 beans
- 1 medium sized big onion chopped finely
- 2 tablespoon moong dal
- ½ teaspoon sambar powder
- 2 tablespoon coconut
- ⅓ cup water
- salt to taste
To Temper:
- 1.5 teaspoon oil
- 1 teaspoon mustard seeds
- ½ 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.
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