Friday, April 24, 2015

Carrot Beans Poriyal | Carrot Beans Stir fry

This is one of the easy stir fry that you can serve it with sambar/ kara kuzhambu or even with rasam. In most of the hotels, for meal, they serve this poriyal as one of their accompaniment, but i rarely make this at home. Amma also makes this poriyal very rarely , because we refer this simple carrot poriyal  than this poriyal.

If i want to finish off the veggies in the fridge  before going to farmer's market or shortage of veggies to make poriyal with single vegetable, then i will make this poriyal. Because of saying all this, dont think that i wont taste good. It's one of the tastiest accompaniment, but i make it rarely, that's it,ok , now let see the procedure.



Ingredients

Carrot - 2 medium size
Beans - 7to8 nos
Moong dal - 1 tsp
Grated Coconut - 1 to 1 1/2 tbsp 

To grind
Green chili -1
Pearl onion -1 
Cumin seed - 1/4 tsp
Garlic pods - 2 small size

To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few


Procedure
Peel the carrot & cut into small pieces,similarly cut beans into small pieces. Heat a kadai, add the moong dal & roast for 2 mins, then add 1cup of water.


Now add carrot & beans and bring water to boil. Once the water comes to boil, keep the flame in low . Then cover it & cook the veggies.


Now grind the ingredients listed under "To grind"  into coarse paste and keep it ready. 

Once the veggies are half cooked, add the chili paste & salt and allow the veggies to cook completely.


Once the veggies are cooked, all the water will be absorbed, if not, keep the flame in high and allow  the water to evaporate.

Finally add the grated coconut & temper the ingredients listed under "To temper" & add it into veggies and switch off the flame.


Simple & Tasty Carrot-Beans Poriyal is ready. This is  a great accompaniment for sambar, karakuzhambu or even rasam.
Note:
  • You can add cooked peas into poriyal.
  • Coconut oil gives great flavor to this poriyal, so i recommend to use that.
  • Dont cook the veggies as mushy.
  • Sometimes, i make this poriyal without moong dal. You can try that too.





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