Carrot And Beans Poriyal Recipe
Carrot And Beans Poriyal Recipe, a simple South Indian stir fry which is made with Carrot, Beans, Coconut and basic spices and can be served as a side dish along with your meals.
Carrot and Beans Poriyal is a classic South Indian preparation of the mixed stir fried vegetables. Steamed carrots and beans are seasoned with mustard seeds, urad dal and curry leaves. To add more flavor to the Poriyal, it can be garnished with grated coconut.
Did you know: Carrots are an excellent source of vitamin A, vitamin C needs and iron. It is the antioxidant beta-carotene that gives carrots their bright orange color. Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion. Carrots are also the powerhouse of fiber, vitamin K, potassium, folate, manganese, phosphorous, magnesium, vitamin E, and zinc.
Did you know: Green Beans are a great source of fibers, vitamins, minerals and very low amount of carbohydrates. They also contain protein, calcium, dietary fiber, iron and several other essential nutrients. Green beans have a impressive amount of antioxidants and even provide cardiovascular benefits. Green beans are a rich source of Omega-3 fats too.
If you like this recipe, you can also try other Vegetable recipes such as
- 200 grams Green beans (French Beans) , chopped
- 200 grams Carrots (Gajjar) , chopped
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1/4 teaspoon Asafoetida (hing)
- 1/4 teaspoon Turmeric powder (Haldi)
- 5 Curry leaves
- 1 tablespoon Oil
- Salt , to taste
- 1 tablespoon Fresh coconut , for garnish (optional)
How to make Carrot And Beans Poriyal Recipe
To begin making the Carrots and Beans Poriyal recipe, first steam the chopped carrots and beans using a steamer or pressure cooker. See a video recipe of how to cook vegetables in a pressure cooker. Once vegetables are steamed transfer to a bowl and keep aside until required.
Heat a tablespoon of oil in a heavy-bottomed pan over medium heat; add the mustard seeds and allow them to crackle. Now add urad dal and fry till urad dal turn light brown in color.
Add the curry leaves, asafoetida and fry for few seconds. Now add the steamed carrots and beans.
Season with salt to taste the salt to taste and stir to combine. Stir-Fry the vegetables for the few seconds on high heat. Turn off the heat.
Garnish with grated coconut or chopped coriander leaves. Serve the Carrot and Beans Poriyal along with Phulka and Punjabi Dal Tadka or simply with a Tomato Rasam and Steamed Rice for the weeknight meal.