Carrot Green Beans Poriyal
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.
Servings: 4 people
Calories: 120kcal
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
Fresh Ingredients: Use fresh carrots and green beans for the best flavour and texture. Avoid using vegetables that are wilted or old.
Make Ahead: You can chop the vegetables ahead of time and store them in an airtight container in the refrigerator until you're ready to cook. This can save time during meal preparation.
Steam Vegetables: Steam until vegetables are tender yet retain a slight crunch.
Nutrition
Calories: 120kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 56mg | Potassium: 354mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9253IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 2mg
