Hello friends ! how are you all , I am excited today to share this lovely recipe for Carrot and beans Poriyal . The mere looks of this stir fry will make you love it, the colors of the the veggies look so yum and appealing.. Poriyal is a south Indian style stir fry,made with coconut, chilies and ginger. Cooks very quickly, as we don’t want the veggies to cook thoroughly but retain the crunch and less cooking also makes this Carrot and beans Poriyal more healthy. Talking of healhty this recipe uses just 2 tbsp oil which makes it even healthier.
You may want to have it as a side or even as a yummy salad. The carrots and beans are no limitation, please use this recipe for making any other kinds of Poriyal for example the cauliflower Poriyal, or cabbage or just beans. I found this nice recipe for cauliflower poriyal on KamalasCorner.com.
Like many other curries that use coconut, I like my carrot and beans Poriyal to be nice and hot, i.e lots of green chilies. However if you don’t like chilies I am pretty sure you would still like this nice and crunchy Carrot and Beans Poriyal.
It’s a pretty straight forwards recipe and doesn’t need much specifications, let me tell you just a few tips here. The shapes of the veggies is important specially when you are mixing two or more veggies, so that they all cook simultaneously. If one vegetable needs more time to cook please add it before the other one. In this case we are using beans, carrots and peas to make out nice and yummy Carrot and beans poriyals and their cooking time doesn’t vary much, so I cut the Beans and carrots almost the same size (I used a dicer to make it easier) and peas are almost the same size as well. That’s all I need to say about this poriyal recipe, now let’s check the recipe in detail.
- Carrots Dices: 1 Cup
- Beans Diced: 1 cup
- Peas: 1/2 cup
- Curry leaves :10
- Mustard seeds: 1/2 tbsp
- Desiccated coconuts:1/4-1/2 cup
- Green chilies:5-6 (optional)
- Ginger: 1 inch piece
- Black pepper corns: 4-5
- Oil :2 tbsp
- Salt : To taste
- Add 1/2 cup coconut, chilies, pepercorn, and ginger to a grinder/blender and churn together.
- In a pan Heat oil till medium hot and add curry leaves and mustard seeds.
- Now add Carrots , beans, peas and salt.
- Cook uncovered for a minute.
- Add the coconut mixture and mix well. If you are a coconut fan like me please add more coconut to your liking.
- Cook for another minute till the veggies are par cooked. Serve hot with your favorite Chapati or parantha or even with dal and rice.
Please make sure you try this crunchy and coconuty, spicy stir fry recipe and also check out my other dry sabzi recipes like Beetroot and coconut sabzi or the Chatpati bhindi. I would love to hear from you guys so please leave a note if you like my recipes or have any feed backs.