Carrot green beans poriyal is a popular south Indian dish made with carrots, beans, coconut and a few spices. It’s a simple yet flavourful vegan and gluten free stir fry that is commonly served as a side dish with rice and sambar or rasam.
This delicious and easy carrot and green beans recipe gets ready in less than 30 minutes with precut vegetables. It makes a good option for a fuss-free mid-week dinner.
This is no onion no garlic recipe that perfect on religious occasions as well. Check out other south Indian side dishes – carrot cabbage peas poriyal, elephant yam fry and cabbage poriyal recipes on the blog.
Why we love this carrot beans dish?
Made with basic spices
Beginner friendly
Easy to make yet flavourful.
Ingredients
- Vegetables: Carrot and Beans
- Spices and Lentils: Mustard seeds, cumin seeds, urad dal, chana dal, turmeric powder, red chilli powder and salt.
- Herbs and Pantry Ingredients: Curry leaves, coriander leaves and desiccated coconut.
See the recipe card for quantities.
How to make carrot beans poriyal?
Add water to the idli pot, place the trivet and then a steamer basket on top.
Place chopped carrot and green beans inside the steamer basket.
Sprinkle salt and mix well with a spoon.
Close the pot with a lid and cook over medium heat for 15 minutes until vegetables are tender.
Switch the heat off, open the lid, take the steamer basket out and set it aside.
Now heat oil in a steel pan or kadai over medium heat.
Add mustard seeds, cumin, urad dal and chana dal.
Saute until dal turns golden brown.
Add curry leaves and saute for a few seconds.
Now add steamed carrots and beans to the pan and mix well.
Add salt, turmeric powder, and red chili powder. Stir to combine.
Cook for 2-3 minutes until the raw aroma of spices vanishes.
Switch the heat off, add desiccated coconut, fresh coriander leaves and mix well.
Serve hot with steamed rice and your favourite curry.
Substitutions and Variations
Coconut: You could use fresh coconut instead of desiccated.
Extra Crunch: To add extra crunch and flavour, add crushed peanuts or sesame seeds.
Spice Powder: To enhance flavour, add a spoonful of either vangibath masala or sambar powder. But as both of these spices already contain red chilies, be sure to reduce the quantity of chilli powder.
Storage
Leftover poriyal stays good for 3 days if stored properly in the fridge in an airtight container.
Tips and Tricks
Fresh Vegetables: Use fresh carrots and green beans for the best flavour and texture. Avoid using wilted vegetables.
Make Ahead: To save time on busy days, you can chop the vegetables ahead of time and store them in an airtight container in the refrigerator until you’re ready to cook.
Steam Vegetables: Steam until vegetables are tender yet retain a slight crunch.
Serving Suggestions
Carrot beans poriyal is typically served as a side dish with steamed rice as part of a traditional South Indian meal. It is most often paired with classic dishes like curd rice, sambar, rasam, dal and curries such as capsicum curry, turai sabzi and black eyed peas curry.
It can also be served as an accompaniment with roti, chapati or paratha.
Serve it as part of a south Indian set meals, which typically includes a variety of dishes served on a large platter. Most common dishes are: steamed rice, pulao, raita, sambar, pappu, rasam, pulusu, poriyal, tomato pachadi and payasam.
Pack it in lunch boxes along with chapati or mildly flavoured rice such as coconut rice or peas pulao.
FAQ
If you don’t want to serve your family leftover poriyal, consider using it up in a unique way such as a filling for wraps, sandwiches, or quesadillas for a fusion twist. It adds an Indian flavour to these dishes.
I wouldn’t suggest freezing poriyal as it could lose its texture and flavour when thawed. I would rather suggest freezing steamed vegetables. Do tadka and season the thawed vegetables with spices and coconut when required.
KEEP IN TOUCH
Do let me know if you make this south Indian carrot beans poriyal. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Carrot Green Beans Poriyal
Equipment
- 1 Idli Pot/Steamer
- 1 Trivet
- 1 Steamer Basket
- 1 Heavy Bottom Steel Pan
- 1 Steel Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1.5 Cups Carrots wash, trim edges, peel and dice into small pieces
- 1.5 Cups Green Beans wash, trim edges and dice into small pieces
- 1 Tablespoon Oil
- ½ Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Urad Dal
- 1.5 Teaspoon Chana Dal
- 1 sprig Curry Leaves remove leaves from stem
- ½ Teaspoon Turmeric Powder
- 1 Teaspoon Red Chilli Powder
- Salt as required
- ¼ Cup Desiccated Coconut
- 8-9 sprigs Fresh Coriander Leaves wash and chop finely
- 1.5 Cups Water to add in idli pot
Instructions
- Add water to the idli pot, place the trivet and then a steamer basket on top.1.5 Cups Water
- Place chopped carrot and green beans inside the steamer basket.1.5 Cups Carrots, 1.5 Cups Green Beans
- Sprinkle salt and mix well with a spoon.Salt
- Close the pot with a lid and cook over medium heat for 15 minutes until vegetables are tender.
- Switch the heat off and take the steamer basket out.
- Now heat oil in a steel pan or kadai over medium heat.1 Tablespoon Oil
- Add mustard seeds, cumin, urad dal and chana dal.½ Teaspoon Mustard Seeds, 1 Teaspoon Cumin Seeds, 1 Teaspoon Urad Dal, 1.5 Teaspoon Chana Dal
- Saute until dal turns golden brown.
- Add curry leaves and saute for a few seconds.1 sprig Curry Leaves
- Now add steamed carrots and beans to the pan and mix well.
- Add salt, turmeric powder, and red chili powder.½ Teaspoon Turmeric Powder, 1 Teaspoon Red Chilli Powder, Salt
- Stir to combine. Cook for 2-3 minutes until the raw aroma of spices vanishes.
- Switch the heat off, add desiccated coconut, fresh coriander leaves and mix well.¼ Cup Desiccated Coconut, 8-9 sprigs Fresh Coriander Leaves
- Serve hot with steamed rice and your favourite curry.
Notes
Nutrition
Related
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