Payathankai Carrot Poriyal Written by Kamala Updated on December 26, 2022 in Poriyal Jump to Recipe Print RecipeThis side dish is made with long beans (payathankai) and carrot. This goes well with rice. Pin Print Payathankai Carrot Poriyal 0 from 0 votes Recipe by S Kamala Course: PoriyalCuisine: Indian, TamilDifficulty: Easy Servings4servingsPrep time10minutesCooking time20minutes This side dish is made with long beans (payathankai) and carrot. This goes well with rice. Ingredients Long Beans (Payathankai) – a small bunch Carrot – one or two Sambar Powder – 1 teaspoon Turmeric powder – a pinch Oil – 1 teaspoon Mustard – 1/2 teaspoon Cumin (Jeeragam) – 1/2 teaspoon Asafoetida powder – a pinch Curry leaves – few Coconut gratings – 1 to 2 tablespoons Salt – 1/2 teaspoon or as per taste Directions Wash both the vegetables. Cut long beans into 2 inch size pieces. Peel the skin from carrot and cut it into small stripes of same size of 2 inches.In a kadai put oil and when it is hot add mustard. When it pops up add cumin seeds, asafoetida and curry leaves. Then add both the cut vegetables. Add sambar powder, turmeric powder and salt. Sprinkle two or three handful of water and mix well. Cover with lid and cook on medium flame till the vegetables are cooked soft stirring now and then. Before removing from stove, add coconut gratings and mix it well.