Carrot - Beans Poriyal
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.
Add in chopped onions and chillies. Saute for a while. Mix into vegetables and serve.
Puli Kuzhambu, Curds and Appalam.