How To Make Carrot Beans Poriyal, A Simple No Onion No Garlic Stir Fry?
Carrot Beans Poriyal is a simple stir fry using carrot, beans and fresh coconut. Vegan. Poriyal Recipes
Carrot Beans Poriyal is a simple no fuss dry curry made the South Indian style with lots of freshly grated coconut and curry leaves. This poriyal is a no onion no garlic recipe that is frequently made in my kitchen. Apart from the fact that it is vegan and can be made gluten free if the hing is omitted, this carrot beans poriyal is a great dish because it calls for minimal ingredients and yet packs a punch. And it is also very kid friendly because of the colorful appearance of the dish. It is the norm in my house to make satvik food on special occasions. We are not that biriyani kind of people. In fact, when i think about it, my daily meal itself is almost satvik if i go the South Indian route but for the occasional kara kuzhambu . I tend to make one shallow fried curry, one simple stir fry like this carrot beans poriyal, a kuzhambu, rasam, all of which is served with rice and homemade yogurt. And the dessert is always a fruit or some fruit based milkshake or lassi. Carrot beans poriyal is a favorite at home. Lil A loves her carrots and picks them out separately from the poriyal, which is one more reason, why i make this quite often these days. Making this is a breeze on days when you are pressed for time. In case you want to make this ahead, prepare the entire poriyal and add the freshly grated coconut just before serving. This is to extend the shelf life of the dish. So, shall we now check out the recipe for carrot beans poriyal?
Recipe For Carrot Beans Poriyal
- Carrot 1 largish peeled and cubed
- Beans 12 stringed and chopped finely
- Freshly grated coconut 2 tbsp
- OIl 2 tsp
- Mustard seeds 1 tsp
- Urad dal 1 tsp
- Curry leaves a sprig
- Dry red chilies 2 torn
- Salt to taste
- Hing a small pinch (optional, skip for a gluten free version)
- Cook the carrot and beans together until firm but done. I use my microwave for this and cook the carrot and beans on high for about 7 mins in 2 cups of water.
- Once done, drain the water completely and set aside. I use this drained water in soups or rasam.
- Heat a pan with oil.
- Pop the mustard seeds and tip in the urad dal, curry leaves, dry red chilies and hing if using.
- Once the dal turns golden, add the cooked carrot and beans along with salt and mix well.
- Cook this on medium flame until mixture turns almost dry. Takes about 3 to 4 mins
- Once done, switch off flame and add grated coconut and mix well.
- Serve hot.