Carrot beans poriyal | Carrot beans stir fry

Carrot beans poriyal | Carrot beans stir fry

Carrot beans poriyal | Carrot beans stir-fryCarrot beans poriyal is a common and simple South Indian dry curry recipe usually served as an accompaniment with lunch. It is commonly served along with sambar rice, rasam rice or curd rice.

The recipe of carrot beans poriyal given here is a very simple one as a pressure cooker is used to cook the vegetables which saves a lot of time. By the time your onions are sauteed your vegetables will be cooked and if your vegetables are pre-cut you can finish the whole process within 10 to 12 minutes. If you have some time to spare you can always opt to cook the veggies on the stove top.

 Here along with tadka only green chillies are used for the heat instead of masala powders so it gives an unique flavour. 

More poriyal | stir-fry recipes from the blog, 

Potato Stir fry

Cheppankizhangu Fry / Taro Fry

Bhindi fry | Okra fry

Carrot beans poriyal | Carrot beans stir-fry recipe

Cooking instructions with step by step pictures

Cooking the vegetables

Finely chop carrots and beans.

In a small pressure cooker (1.5ltr) add the chopped veggies, ¼ cup water and salt. Cook on high flame for 1 whistle.

After 1 whistle, quickly release the pressure and open the pressure cooker. Open the cooker immediately to stop the cooking process and overcooking of vegetables.

Tempering

Heat oil in a pan and add mustard seeds. Once the mustard seeds crackle, add chana dal and split urad dal.

Once the dals are browned, add chopped onions and green chillies. Saute till the onions turn translucent.

Now add the pressure cooked veggies along with any remaining water. ( If you are not pressure cooking the vegetables add the raw vegetables, ½ cup water and salt at this stage.)

Cook on high heat until water has completely evaporated.

Now add grated coconut and simmer for just 30 seconds 

Switch off the stove.

Serve with sambar, rasam or curd rice!! 

Recipe notes

  • You can make this recipe with either carrots or beans alone. 
  • Skip the onions to make it a no onion no garlic recipe.
  • Chop the veggies in the same size for even cooking. 
  • You can skip the coconut if you are going to forward the leftovers. 
  • Do not overcook the vegetables and make it mushy. It is easy to overcook the vegetables since we are using a pressure cooker. Do not forget to quickly release the pressure after a single whistle. 
  • If you have some time to spare you can always opt to cook the veggies on the stove top.
Carrot beans poriyal | Carrot beans stir fry

Carrot beans poriyal | Carrot beans stir fry

Dr. Monica
Carrot beans poriyal is a common and simple South Indian dry curry recipe usually served as an accompaniment with lunch.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian
Servings 2
Calories 70 kcal

Equipment

  • 1.5 ltr pressure cooker
  • Small pan

Ingredients
  

  • 2 large carrots
  • 15 long beans
  • ½ medium sized onion
  • 1 tsp oil
  • 1 green chilli
  • 2 tbsp grated coconut
  • Salt to taste

To temper

  • ½ tsp mustard seeds
  • ½ tsp chana dal
  • ½ tsp split urad dal

Instructions
 

  • Finely chop carrots and beans.
  • In a small pressure cooker (1.5ltr) add the chopped veggies, ¼ cup water and salt. Cook on high flame for 1 whistle.
  • After 1 whistle, quickly release the pressure and open the pressure cooker. Open the cooker immediately to stop the cooking process. Or else the vegetables might get overcooked.
  • Heat oil in a pan and add mustard seeds. Once the mustard seeds crackle, add chana dal and split urad dal.
  • Once the dals are browned, add chopped onions and green chillies. Saute till the onions turn translucent.
  • Now add the pressure cooked veggies along with any remaining water. ( If you are not pressure cooking the vegetables add the raw vegetables, ½ cup water and salt at this stage.)
  • Cook on high heat until water has completely evaporated.
  • Now add grated coconut and simmer for just 30 seconds
  • Switch off the stove.

Notes

  • You can make this recipe with either carrots or beans alone. 
  • Skip the onions to make it a no onion no garlic recipe.
  • Chop the veggies in the same size for even cooking. 
  • You can skip the coconut if you are going to forward the leftovers. 
  • Do not overcook the vegetables and make it mushy. It is easy to overcook the vegetables since we are using a pressure cooker. Do not forget to quickly release the pressure after a single whistle. 
  • If you have some time to spare you can always opt to cook the veggies on the stove top.
Keyword beans recipes, carrot recipes, Poriyal recipes

More poriyal | stir-fry recipes from the blog, 

Potato Stir fry

Cheppankizhangu Fry / Taro Fry

Bhindi fry | Okra fry

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