Carrot Beans Stir Fry / Carrot Beans Poriyal

Carrot and beans make a good combo, when added in stir-fries or noodles or pulao both vegetables has a mild sweet taste which boosts the flavor of any recipe to which it is added. Carrot beans poriyal is a colorful delicious stir fry recipe, that uses both these vegetables and serves as a good side-dish to sambar rice, dal rice, curd rice, rice with puli kulambu (tamarind curry) etc. It is so simple to make yet it is very delicious and delectable. I have added green gram dal to it which enhances the poriyal's flavor, you can avoid it if you wish. Also grated coconut added to the poriyal enhances the aroma and taste. We all know carrots and beans are very healthy and rich in Vitamins and Minerals, so obviously this stir fry is a healthy recipe. Try it and you will love this poriyal. 

For another stir-fry hit recipe of mine, Beans chilly coconut fry click here!!

INGREDIENTS

(Serves 2)

1. Carrots - 2 
2. Beans - 8
3. Big onions - 1 (or) Shallots - 3 to 4
4. Grated coconut - 5 spoons 
5. Green gram dal (Moong dal / Paasi paruppu) - 2 spoons (Optional) 
6. Dry red chillies - 2 
7. Curry leaves - Few (Optional)
8. Cumin seeds - 1/2 spoon 
9. Mustard seeds - 1/4 spoon 
10. Salt - As per taste 
11. Oil - 3 to 5 spoons 

PREPARATION METHOD

• Wash carrots and scrape off the dirt from the skin. Also wash beans and snap of the edges and remove the strings from the sides of the bean pods.
• Chop carrot, beans and onions into small cubes/pieces and set aside.
• Heat a wok/pan add oil in it. After it heats up add mustard seeds and let it splutter. 
• Then add cumin seeds and saute (may be for few seconds)  until you get a nice aroma. Do not burn the cumin seeds, it should not change color. 
• Then add the dry red chillies and curry leaves, saute for a few seconds. 
• Now add the chopped onions and saute till it turns translucent. 
• Then add the chopped carrots and beans and saute well on low flame. Add salt and keep stirring frequently.
• Meanwhile in a bowl add a cup of water and let it boil, then add the green gram dal into it and cook for 3 minutes (or until the dal gets partially cooked) on high flame. Then remove from flame strain water and keep the partially cooked green gram dal aside. This is a completely optional step, which you can avoid.
• Now check whether the carrot and beans have got cooked. If so add the cooked green gram dal to it and stir well for 2 minutes on low flame.
• Then remove from flame add grated coconut, stir well and serve. 

TIP 1: Take enough care to wash of all the dirt from the vegetables and try to remove all the strings from the bean pods or it will cause discomfort while eating.

TIP 2: You can also use a chopped or slit green chilly instead of using red chillies.

TIP 3: Usage of moong dal is just an optional step, it helps increase the yum of the poriyal so if you wish you can add it.

TIP 4: I add atleast 7 spoons of grated coconut, because I love coconut flavor in the poriyal. You can alter according to your taste. But if you add too much of coconut it may get spoilt after 6 hours so if you want to pack it for lunch don't add coconut to the stir-fry. 

TIP 5: Do not add water and don't over cook the vegetables. 

TIP 6: I love green gram dal (Moong dal/paasi paruppu) so I have added more of them and you can alter the amount according to your wish. Adding 1 spoon of it will also be enough.

Delicious and healthy Carrot Beans Stir Fry is now ready!! Serve with Rice and Enjoy!!! 

Linking this poriyal to Jagruti's Super foods Event

and to Anu's SIC Series Event  

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