Ingredients
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1 cup Carrots chopped
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1 cup Green beans chopped
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½ cup Onions chopped
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¼ cup Water
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1 tbsp Oil
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1 tsp Mustard seeds
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½ tsp Urad dal
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½ tsp Cumin seeds
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1 count Dry Red chili
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1 strand Curry leaves
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1 count Green chili, slit open
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¼ tsp Turmeric powder
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2 tbsp Shredded coconut
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½ tsp Salt
Directions
What is it?
Carrot Green Beans Poriyal recipe is a simple, easy and healthy sauteed side dish that can be prepared for anything quickies. The red and green hue of carrots and beans gives an appealing appearance though there are different hues as well. This root vegetable is grown almost everywhere where there is moderate to high temperature. It can sustain light frost and hotter the temperature sweetness goes a little bit down. Carrot is used in salads, curries, halwas, juices or anything you can think of, it blends easily with other foods. It is a good source of fiber and antioxidants and the percentage of water content is high.
On the other hand green beans which is a good source of vitamins and minerals, low calorie veggie and crunchy in nature provides key benefits. As it has a proportion of fiber content, it may lower bad cholesterol. In general consumption of vegetables lowers obesity and heart disease, increased energy and healthy complexion. These carrots and beans can be seen in canned, frozen or fresh. I always go for later for most of the food or try to avoid frozen or canned as everyone knows it’s not healthy but also not tasty as well.
What it tastes like?
A mild sweetness of carrot with coconut flavor.
As Carrot Green Beans Poriyal recipe is steamed here, saute is another option of making it. It is purely once choice of how they make it to crunchy or less depends on the method and time of cooking. As it is spread with shredded coconut, the combination of carrot, beans and coconut flavors the tongue. As baby carrots are available in the market, I don’t pick those as it gives more sweetness rather use it for fresh carrot juice or directly consuming it. It is one of the most favorite snacks for my children I pack it for school.
Goes well with?
Sambar and Rasam Rice and Dal/Lentil.
Most often I cook Carrot green beans poriyal recipe while making sambar, rasam or for dal. There are few combinations of food that I generally don’t split and this is one of them and it can be seen during my Pongal feast. As in Yogic word, carrots and beans are positive pranic foods meaning it energizes your body. There are few veggies that goes well with non vegetarian foods but this will not blend to it. So you may avoid it.
Upon reading the recipe if you have enjoyed it, try it, taste it and comment below. Love to hear from you.
Steps
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1
Done
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Heat a tbsp of oil in a pan. When it is hot, add mustard seeds, urad dal, cumin seeds, red chili and curry leaves. Let it cackle. |
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2
Done
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Then add in the chopped onions, saute for 2 minutes. Add in the turmeric powder and salt to it. |
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3
Done
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Followed by chopped carrots and green beans to it. Stir fry for few minutes until the spices are combined well. |
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4
Done
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Add ¼ cup of water. Cook and cover with a lid for 5 minutes until vegetables are cooked well. Keep stirring for every two minutes to avoid burning. |
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5
Done
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Once the vegetables are completely cooked. Now add 2 tbsp of shredded coconut and switch off the flame. |
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6
Done
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It goes well with vatha kuzhambu (tamarind based curry), rice and rasam etc. |
