Carrot Beans Poriyal Recipe

Carrot beans poriyal is the first poriyal recipe ( Palya in Kannada, Curry in Hindi, Thoran in Malayalam, Poriyal in Tamil) I learnt from my MIL after marriage. I have been making this poriyal for years but somehow I missed making this post in my blog. Today being HOLI Festival, I thought of sharing this colorful carrot beans poriyal/curry recipe with moong dal to suit the festival.

Earlier I used to follow my MIL’s method. But nowadays I make this poriyal easily in a pressure cooker in one go. I make it mostly in busy morning hours using my small 1.5 ltr Pressure Cooker. It gets ready in just 10 minutes apart from chopping. Its a very easy & healthy stir fry that can be made with or without coconut and onion. Most of the time I avoid using both of them. So its purely a bachelors style recipe. Its a good side dish for Sambar, Rasam and curd rice. Thanks to my MIL for teaching me this yummy South Indian poriyal recipe. Ok, lets see how to make Carrot beans poriyal for rice with a video.

Check out my other poriyal recipes HERE.

Carrot beans poriyal recipe Carrot beans poriyal – How to make carrot bean stir fry using a pressure cooker – Side dish for rice

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Carrot – 2 nos
Beans – 15 nos
Moong dal – 1 tbsp
Sambar powder – 1 tsp
Turmeric powder – 1/8 tsp
Sugar – a pinch
Salt – as needed
Water – 1/3 cup ( add 1/2 cup max)

To temper

Cooking oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Cumin seeds/Jeera – 1/2 tsp
Big onion – 1 no ( optional)
Curry leaves – few

Grated coconut – 3 tbsp ( optional)

HOW TO MAKE CARROT BEANS PORIYAL – METHOD

Wash and chop the carrot, beans and set aside. Heat a pressure cooker bottom with oil. Temper mustard seeds, urad dal, cumin seeds, curry leaves. Saute chopped onions if using.

Then add the chopped carrot, beans. Mix well for a minute. Add moong dal, give a stir.

Add sambar powder, turmeric powder, sugar, salt ( use 1/2 tsp of sambar powder if its more spicy).Give a quick mix.
- Add 1/3 cup of water. Mix well. Pressure cook in high flame for 2 whistles OR in low flame for 1 whistle. Switch off the flame.

After the steam is released, check if there is any excess water. If so, boil it in high flame for a minute till water is drained off. Now add the grated coconut, mix well and switch off the flame. Serve with sambar, rasam or curd rice.

Enjoy !

Note

Adding onions & coconut is completely optional. But adding them gives more quantity of poriyal and also hotel flavor.
If you are making this curry for guests, do add onions & more grated coconut. It tastes yummy, looks colorful and rich.
Add less water in the pressure cooker. Don’t worry, cooker bottom won’t burn.
As we are cooking in high flame, veggies won’t turn mushy too.
Adjust the quantity of sambar powder as per its spiciness. I always use my homemade sambar powder.

Try this easy, healthy stir fry for your lunch and enjoy with sambar or rasam. I served it with mullangi/Radish sambar.

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Carrot Beans Poriyal Recipe – Carrot Beans Curry With Moong Dal

Carrot beans poriyal recipe

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