Carrot - Beans Poriyal

Poriyal can be made with individual vegetables or in combinations. One of the classic combinations is that of Carrot and Beans. We create variations in the poriyal by changing the seasoning. If the main 'Curry' - Kozhambu / Sambhar is spicy, the poriyal will be a simple one. Here is a very simple poriyal that is crunchy and easy to make.
The green chillies impart a different flavour while the onions add a crunch to it. It would be nice to use sliced small onions.

Carrots - 3, chopped fine
Beans - 20 pieces approximately, chopped finely
Onions - 1, sliced thin and small
Oil - 1 teaspoon
Mustard Seeds - 1/4 teaspoon
Urad Dal - 1/4 teaspoon
Curry Leaves - 1 sprig
Green Chillies - 3, slit
Grated Coconut - 2 tablespoons
Salt to taste

Carrots and beans should be approximately equal in quantity after chopping.
Cook the chopped carrots and beans until tender, and crisp.
Add salt to taste and freshly grated coconut into the vegetables and top with seasoning.
Heat oil and splutter mustard seeds. Add urad dal and fry until changes colour slightly and turns fragrant.
Add in chopped onions and chillies. Saute for a while. Mix into vegetables and serve.
Serve with Rice, Puli Kuzhambu, Curds and Appalam.


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