Beans Carrot Poriyal
Beans Carrot Poriyal is a flavourful South Indian side dish that celebrates the goodness of vegetables. “Poriyal” or “Thoran” are South Indian culinary terms that refer to a dry stir-fry or sautéed vegetable dish. It is a popular and integral part of South Indian cuisine, particularly in the states of Tamil Nadu and Kerala. Poriyal is known for its simplicity, vibrant colours, and the use of a variety of vegetables and spices.
You can make poriyal with a variety of vegetables such as beans, carrots, cabbage, or even mixed vegetables. The seasoning for poriyal includes mustard seeds, curry leaves, spices and grated coconut, often added to the end of the cooking process.
Making Beans carrot poriyal is quick, ensuring that the vegetables retain their natural crunchiness and vibrant colours. You can serve poriyal as a side dish, accompanying rice and lentil-based dishes like sambar or rasam.
In this dish, fresh green beans and orange carrots come together to create a visually appealing dish. A blend of mustard seeds, curry leaves, and other spices season the vegetables. The addition of grated coconut towards the end of the cooking process enhances the poriyal’s texture and flavour, making it an irresistible accompaniment to rice, chapati, or any main course. It not only pleases the palate but also offers a wholesome and nutritious addition to any meal. Whether you are looking to add more vegetables to your diet or simply craving a wholesome side dish, Beans Carrot Poriyal is a perfect choice that combines health and taste in every bite.
Spice up your meal with our Cauliflower Pepper Masala—a flavourful dish with aromatic spices and a peppery kick!
Beans Carrot Poriyal
Ingredients
- 200 gms Beans chopped
- 2 medium-sized carrots chopped
- 1 onion finely chopped
- 1 tsp mustard
- A few curry leaves
- 3 tbsp oil
- ½ cup coconut grated
- ¼ tsp turmeric powder
- ½ tsp Chilli powder
- 1 tsp cumin seeds
- 2 garlic cloves
- Salt
Instructions
- In a mixer, add grated coconut, cumin seeds, garlic, turmeric powder, and chilli powder. Pulse it to form a coarse mixture. Set aside.
- Wash and chop the beans and carrots into small pieces.
- Heat oil in a pan over medium heat.
- Add mustard seeds, and curry leaves and let them splutter.
- Add the finely chopped onion and saute until translucent.
- Add the chopped beans and carrots to the pan. Mix well.
- Add salt to taste and cook for a few minutes.
- Once the vegetables are cooked, add the grated coconut mixture and mix well. Cook for another 2-3 minutes and turn off the heat.
- Serve hot as a side dish with rice or any other main course.
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