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 :
- Oil – 1Tsp
- Mustard – 1/2 Tsp
- Urad dhal – 1 Tsp
- Asafoetida – A pinch
- Curry leaves – 1 Strand
- Onion – 1/2 finely diced
- Beans and – 2 cups ( Finely cut in to small pieces)
- Carrot -1/2 cut into small pieces
- Salt for taste.
- 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. Â 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.