Carrot Beans Poriyal Recipe - Curry Recipe

This is the first poriyal ( Palya in Kannada, Curry in Hindi, Thoran in Malayalam, Poriyal in Tamil) recipe I learnt from my MIL after marriage. I have been making this poriyal for years but somehow I missed making this post in my blog.Today being HOLI Festival, I din’t have mood to post any recipes but its more than 2 days since I sat in my blog. So I thought of sharing this colorful Poriyal/curry recipe to suit the festival.Earlier I used to follow my MIL’s method. But nowadays I make this poriyal in a pressure cooker in one go. I make it mostly in busy morning hours using my small 1.5ltr PC. It gets ready in just 10 minutes apart from chopping. Its a very easy & healthy stir fry that can be made with or without coconut and onion. Most of the time I avoid using both of them. So its purely a bachelors style recipe. Its a good side dish for Sambar, Rasam and curd rice. Thanks to my MIL for teaching me this yummy South Indian poriyal recipe. Ok, lets see how to make Carrot beans poriyal for rice.
Check out my other poriyal recipes HERE.

Carrot beans poriyal recipe

Carrot beans poriyal - How to make carrot bean stir fry using a pressure cooker - Side dish for rice

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Carrot - 2 nos Beans - 15 nos Moong dal – 1 tbsp Sambar powder - 1 tsp Turmeric powder – 1/8 tsp Sugar – a pinch Salt - as needed Water - 1/3 cup ( add 1/2 cup max) To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds/Jeera - 1/2 tsp Big onion - 1 no ( optional) Curry leaves - few Grated coconut - 3 tbsp ( optional)

METHOD

Wash and chop the carrot, beans and set aside. Heat a pressure cooker bottom with oil. Temper mustard seeds, urad dal, cumin seeds, curry leaves. Saute chopped onions if using. Then add the chopped carrot, beans. Mix well for a minute.Add moong dal, give a stir. Add sambar powder,turmeric powder,sugar, salt( use 1/2 tsp of sambar powder if its more spicy).Give a quick mix. Add 1/4 cup of water.Mix well. Pressure cook in high flame for 2 whistles.Switch off the flame. After the steam is released, check if there is any excess water. If so, boil it in high flame for a minute till water is drained off. Now add the grated coconut, mix well and switch off the flame. Serve with sambar, rasam or curd rice. Enjoy !

Note

Adding onions & coconut is completely optional.But adding them gives more quantity of poriyal. If you are making this curry for guests, do add onions & more grated coconut. It tastes yummy, looks colorful and rich. Add less water in the pressure cooker.Don’t worry, cooker bottom won’t burn.  As we are cooking in high flame, veggies won’t turn mushy too. Adjust the quantity of sambar powder as per its spiciness. I always use my homemade sambar powder.

Try this easy, healthy stir fry for your lunch and enjoy with sambar or rasam. I served it with mullangi/Radish sambar

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