Carrot and Beans Poriyal Recipe - A Traditional South Indian Side Dish
This Carrot and Beans Poriyal recipe is a classic South Indian dish, offers a perfect blend of crunchy carrots and tender green beans, lightly spiced and sautéed to perfection. Serve along with Phulka and Punjabi Dal Tadka or simply with a Tomato Rasam and Steamed Rice for the weeknight meal.
If you're looking to add a burst of vibrant color and delightful flavor to your meals, this Carrot and Beans Poriyal recipe is just what you need. Poriyal, a classic South Indian dish, offers a perfect blend of crunchy carrots and tender green beans, lightly spiced and sautéed to perfection. This easy-to-make side dish brings a touch of tradition and warmth to your dining table.
Originating from the rich culinary heritage of Tamil Nadu, Poriyal (pronounced poh-ree-yahl) is a staple in South Indian homes. The word "Poriyal" simply means "stir-fried" in Tamil, referring to the cooking technique used to prepare this delightful vegetable medley. Carrot and Beans Poriyal is known for its simple yet aromatic seasoning – mustard seeds, urad dal, and curry leaves, with a hint of grated coconut for a subtle sweetness and texture.
The flavor profile of this dish is a harmonious blend of earthiness from the beans, the natural sweetness of carrots, and the mild heat of green chilies. The addition of fresh coconut adds a unique dimension, making each bite a delightful experience.
Carrot and Beans Poriyal is incredibly versatile and can be served as a side dish with a variety of main courses. It pairs wonderfully with steamed rice and sambar, or as part of a traditional South Indian thali. It can also complement chapatis, parathas, or even be enjoyed on its own as a light and nutritious snack.
Whether you're revisiting the tastes of your childhood or exploring South Indian cuisine for the first time, this Carrot and Beans Poriyal recipe is sure to become a favorite. Try it today and bring a touch of Southern India into your kitchen!
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.
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
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4 Servings
Ingredients
- 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)
- 1 sprig Curry leaves , roughly chopped
- 1 teaspoon Oil
- Salt , to taste
- 2 tablespoons Fresh coconut , for garnish (optional)
How to make Carrot and Beans Poriyal Recipe - A Traditional South Indian Side Dish
To begin making the Carrots and Beans Poriyal recipe, prep all the ingredients and keep them ready.
Add 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.
Heat 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.
Add the curry leaves, asafoetida and saute for few seconds. Now add the steamed carrots and beans and stir to combine well.
Stir-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.
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.
