Carrot Beans Poriyal

Poriyal is often served as a side dish with steamed rice and other South Indian delicacies like sambar and rasam. Its vibrant colors and aromatic flavors make it a favorite accompaniment in many households and restaurants across the region. The dish is not only delicious but also packed with nutrients, making it a healthy choice for a balanced meal.

Carrot, beans, green gram dal, coconut, and sambar powder are some of the key ingredients used to make this delicious dish. The combination of colorful vegetables like carrots and beans, along with protein-rich green gram, creates a nutritious and satisfying dish.

Carrot Beans Poriyal is a colorful South Indian stir-fry where finely chopped beans and carrots are sautéed in a fragrant tadka of mustard, urad dal, curry leaves, and a pinch of asafoetida. The veggies are gently cooked with turmeric, sambar powder, and just a splash of water until tender and dry. Soft-but-not-mushy green gram dal is lightly crushed and mixed in for added body and protein, then everything is finished with fresh grated coconut for a mildly sweet, nutty lift. A simple, wholesome side that pairs perfectly with rice and sambar or rasam.

Carrot Beans Poriyal Recipe

Carrot Beans Poriyal

Recipe by S Kamala

Course: Poriyal, SidesCuisine: Indian, TamilDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

This poriyal is made with Carrot, beans, green gram dal, coconut gratings and sambar powder. This side dish is usually served with rice.

Ingredients

• Beans – 100 gm

• Carrot – 2

• Green gram dhal – 2 tablespoons

• Coconut gratings – 2 tablespoons

• Sambar powder – 2 teaspoons

• Turmeric powder – 2 pinches

• Oil – 1 teaspoon

• Mustard – half teaspoon

• Urad dal – 1 teaspoon

• Asafoetida Powder – a pinch

• Curry leaves – few

• Salt – 1 teaspoon or as per taste

Directions

• Wash and cut the beans into small pieces.
• Peel the carrot and chop them into small pieces.
• Cook green gram dal with a pinch of turmeric till soft, but not mushy.
• In a kadai put one teaspoon oil and when it is hot add mustard. When it pops up add urad dal, asafoetida and curry leaves and fry for a while. Put the chopped beans and carrots now and add sambar powder, turmeric powder, salt and sprinkle 2 handful of water and mix well.
• Close with lid. Cook on medium flame till the vegetable is soft and all the water is absorbed. Now take the cooked dal in your hand, squeeze it and add to the vegetable and mix it.
• Finally add the grated coconut and mix well and remove.

Recipe Video