Beans Carrot Poriyal | Beans Carrot Thoran
A traditional South Indian side dish featuring sautéed green beans and carrots, seasoned with mustard seeds, urad dal, chana dal, and aromatic spices, finished with grated coconut for a delightful texture and flavor.
Ingredients
- 2 cups Green beans, chopped
- 2 cups Carrot, chopped
- 1 teaspoon Split urad dal
- 1 teaspoon Chana dal
- 2 units Dry red chillies
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 0.5 teaspoon Turmeric
- 0.5 unit Onion, finely chopped
- 0.5 cup Coconut, grated
- 4 teaspoons Oil
- 1 teaspoon Salt (Adjust to taste)
- 2 units Green chillies
- 0.25 cup Water
Instructions
- 1In a large kadai, heat 4 teaspoons of oil over medium heat. Add mustard seeds and allow them to splutter. Then add urad dal, chana dal, curry leaves, and dry red chillies. Sauté until the dals turn golden brown.
- 2Add the finely chopped onion and green chillies to the kadai. Sauté until the onions become slightly translucent.
- 3Add the chopped carrots and green beans to the kadai. Sprinkle turmeric and salt over the vegetables. Stir-fry for 2 minutes until the spices are well combined with the vegetables.
- 4Pour 1/4 cup of water into the kadai. Cover and cook for 15 minutes, or until the vegetables are tender yet retain their shape.
- 5Uncover the kadai and add the grated coconut. Mix well to combine all ingredients. The poriyal is now ready to be served.
