This side dish is made with long beans (payathankai) and carrot. This goes well with rice.
Payathankai Carrot Poriyal
Course: PoriyalCuisine: Indian, TamilDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesThis 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.