Introduction
Carrot and green bean poriyal is a simple South Indian style vegetable dish made by lightly stir-frying vegetables with gentle seasoning and finishing with coconut. It is fresh, mildly spiced, and allows the natural sweetness of the vegetables to shine.
This dish is commonly served as part of a lunch meal with rice and sambar or rasam. It is especially suitable for home cooking because it uses minimal oil, cooks quickly, and follows a clear, easy method that beginners can manage with confidence.
Recipe Information
Prep time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Vegetables
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2 medium carrots, peeled and finely chopped
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150 g green beans, trimmed and finely chopped
Tempering
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2 tablespoons oil
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½ teaspoon mustard seeds
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1 teaspoon urad dal
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1 dried red chilli, broken
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8 to 10 curry leaves
Seasoning
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¼ teaspoon turmeric powder
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Salt to taste
To finish
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3 tablespoons fresh grated coconut
Step-by-Step Method
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Prepare the carrots and green beans, chopping them into small, even pieces for quick cooking.
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Heat the oil in a wide pan over medium heat.
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Add the mustard seeds and allow them to crackle.
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Add the urad dal and cook until it turns light golden.
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Add the dried red chilli and curry leaves, stirring carefully for a few seconds.
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Add the chopped carrots and green beans to the pan. Mix well.
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Sprinkle in the turmeric powder and salt. Stir to coat the vegetables evenly.
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Reduce the heat slightly, cover the pan, and cook for 6 to 7 minutes, stirring once or twice, until the vegetables are tender but not mushy.
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Remove the lid and cook for another minute to release excess moisture.
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Add the grated coconut, mix gently, and switch off the heat.
Cooking Tips
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Chop the vegetables finely and evenly so they cook at the same rate.
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Keep the heat moderate to prevent the coconut from drying out.
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The vegetables should be soft but still hold their shape and colour.
Variations
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Less spicy: Remove the dried red chilli completely.
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Vegan: This recipe is naturally vegan.
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With onion: Add 2 tablespoons of finely chopped onion after the tempering for extra flavour.
Serving Suggestions
Serve this poriyal with steamed rice, sambar, rasam, or curd rice. It also works well as a simple vegetable side in a South Indian style meal.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a pan on low heat. Avoid microwaving for long periods to keep the vegetables fresh in texture.
