Carrot Beans Poriyal Recipe

Name: Carrot Beans Poriyal Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 200 g Green Beans (200 grams Green beans (French Beans) chopped); 200 g Carrot (200 grams Carrots (Gajjar) chopped); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp White Urad Dal (1 teaspoon White Urad Dal (Split)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 sprig Curry leaves (1 sprig Curry leaves roughly chopped); 1 tsp Vegetable Oil (1 teaspoon Oil); 0 pieces Table Salt (Salt to taste); 2 tbsp Coconut (2 tablespoons Fresh coconut for garnish (optional)) — optional

Carrot Beans Poriyal Recipe - Poriyal Recipes (South Indian Sabzi) (Indian)

40 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Carrots and Beans Poriyal recipe, prep all the ingredients and keep them ready.
2Add the chopped carrot and beans into a pressure cooker, along with salt and 1 tablespoon of water. Pressure cook for 2 whistles and turn off the heat. Release the pressure immediately to prevent the vegetables from getting overcooked.
3Heat a tablespoon of oil in a stir fry pan over medium heat; add the mustard seeds, urad dal and allow them to crackle and the urad dal turn light golden brown in color and crisp.
4Add the curry leaves, asafoetida and saute for few seconds. Now add the steamed carrots and beans and stir to combine well.
5Stir-Fry the vegetables for the few seconds on high heat and stir in the grated coconut. Turn off the heat. Check the salt and adjust to taste accordingly.
6Serve the Carrot and Beans Poriyal along with Phulka and Punjabi Dal Tadka or simply with a Tomato Rasam andSteamed Ricefor the weeknight meal.