Carrot Beans Poriyal Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian
Recipe Category: Side dish | Recipe Cuisine: South Indian
Carrots - 2 medium sized
Beans - 15
Big Onion - 1 medium sized chopped finely
Moong Dal - 2 tbsp
Sambar powder - 1/2 tsp
Coconut - 2 tbsp
Water - 1/3 cup
Salt - to taste
To temper:
Oil - 1.5 tspMustard seeds - 1 tsp
Urad dhal - 1/2 tsp
Curry leaves - few
Method:
- Wash carrots, beans.Peel off the outer skin of carrots using a peeler and chop them into small cubes.Trim the edges of beans and chop them finely as shown.In a pan roast moong dal till golden brown then add water till immersing level and cook it until soft but should not be mushy.Set it aside.(The pic shows more the mentioned quantity as I needed it for another dish too)
- Heat oil in a pan, add mustard seeds,urad dal,curry leaves and let it splutter. Now add onion and saute well till it is slightly browned. Then add carrot beans along with sambar powder and required salt.Saute for 3mins.
- Then add little water and cook covered till it turns soft and raw smell leaves.Cook covered in low medium flame till all the moisture is absorbed.
- Finally add cooked moong dal and mix well.Once it becomes dry add coconut give a quick saute and switch off.
My Notes:
- Adding sambar powder is purely optional, you can skip it too but I like the mild flavour of it so we prefer.
- Dont let the vegetables overcook, cook till soft but it should retain its crunchness.
- Amma always adds coconut only after switching off any poriyal as raw coconut is not much of cholesterol she says so using it as raw as much as possible is good.But if you are packing it then it is a must to saute the coconut for 2mins so that it doesnt get spiled easily.
- You can add green chillies too.
