Carrot beans poriyal, carrot beans stir fry. An easy, healthy and simple stir fry made with carrot and beans served as an accompaniment to rice.
Carrot beans poriyal is one of my favorite side dishes. During my childhood days, I hated this side dish so much. My mom used to run behind me all the time asking me to have this. After my marriage, my mother-in-law makes this side dish often at least once a week.
Once you cut the beans and carrots, then you are all set to make this carrot beans poriyal recipe. I promise it is very easy to make. You can even cut the veggies the day before you are planning to make this dish and then make the dish the next day. This way you can save a lot of time.
Whenever I buy beans, carrot beans poriyal is one of the recipes I make at home. Sanvi likes carrots but not beans. I cut carrots in bulk and then make this dish for us. For sanvi, I will make carrot poriyal/carrot stir fry. Even when I have guest at home, I will make this side dish as it goes along with curd rice, sambar, rasam etc. Adding coconut is optional, but coconut definitely add a nice flavor to it. Make sure you turn off the flame and then add the grated coconut.
How to make carrot beans poriyal or carrot beans stir fry:
1. Peel the carrot’s skin and chop the carrot and beans as per your preference. In a frying pan, heat two teaspoons of oil. Then add mustard seeds, urad dal, and red chillies.2. When mustard seeds splutter and urad dal turn light golden brown, add the chopped carrots, beans, curry leaves, salt followed by asafoetida.3. Cook for 3 to 4 minutes. Sprinkle water and close the pan using a lid. Cook for four more minutes.4. Once the carrot and beans turn soft (veggies should neither be overcooked nor undercooked), switch off the flame, and finally add grated coconut. Stir well.Now, beans carrot poriyal is ready!