Beans & Carrot Poriyal (South Indian Salad with Beans and Carrot)

Beans Carrot Poriyal

 

Poriyal is one of the easy ways of cooking vegetables without the loss of nutrients. Â First do the tempering and add vegetables of your choice and allow it to cook till 80- 90 %. Finally, add the coconut for a rich taste. In South Indian tradition, Poriyal is one of the side dishes in noon meals. Carrot, Beans, Cabbage, Spinach are the usual vegetable used in Poriyal. I have tried Brocolli, Capsicum, Kohlrabi. All of them taste wonderful. So go ahead and try enjoying Indian salad (poriyal).

Ingredients :

  1. Oil – 1Tsp
  2. Mustard – 1/2 Tsp
  3. Urad dhal – 1 Tsp
  4. Asafoetida – A pinch
  5. Curry leaves – 1 Strand
  6. Onion – 1/2 finely diced
  7. Beans and – 2 cups ( Finely cut in to small pieces)
  8. Carrot -1/2 cut into small pieces
  9. Salt for taste.
  10. Coconut – 1/4 cup, Scrapped ( you can use dry scrapped coconut, but fresh coconut gives a better taste )

Method:

1. Add the oil to the hot pan. Add one by one mustard, urad dhal, Asafoetida and curry leaves.

2. Fry it for a couple of seconds. Add onion and fry till golden brown color.

3. Add Beans and carrot to pan and mix it gently. Sprinkle a few drops of water to add more moisture to cook.

4. Add salt to it. Cover it and cook in a slow flame for 15 mins.

5.  Before serving add coconut and mix it up.

Tip: 1. You can also add poriyal to Rice and have a poriyal rice.

2. Try to mix the vegetables as it gives a nice contrast in color and attractive.

3. Green Vegetables retain the color if it is cooked open without a lid.

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