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Carrot Beans Poriyal (stir fry) by DK on Oct 12, 2013

Carrot and Green Beans Curry Recipe | Easy Side Dishes recipes | South Indian food recipes
I grew up assuming certain things as blessings, but it took marriage, more importantly, motherhood to really understand its true meaning.  In the last few years, the so called simple things have become invaluable instead of what is usually constituted by the general dictum of the society. Being able to visit a farm and buy my produce is something I count among blessings. Though ideally, I would love to grow my own produce, I realize that it really is - an ideal situation. When it happens, I would be ecstatic but until then I am thankful for the organic farms nearby.
Carrot and Green Beans Curry Recipe | Easy Side Dishes recipes | South Indian food recipes
I see the produce growing every day, when I pass by it to drop my little one off to school. To see them in their glory and then to go buy them is bliss. Their taste speaks for them. They need no unnecessary additions, no camouflage, no decorations; they inspire this humble cook to present them in their best dress at the dining table.  Their best, in this case, is simplicity 'cos less is more.
Carrot and Green Beans Curry Recipe | Easy Side Dishes recipes | South Indian food recipes
Whenever I want to showcase an ingredient at its fullest flavor, I resort to South Indian cuisine. Its one of the best cuisines to opt when you get fresh produce. The light seasoning adds but does not distract from the main ingredient's flavor. Like this humble, extremely simple dish today made from green beans and carrots.
  • Cook time:
  • Prep time:
  • Serves: 3 people
  • Yields: Serves 3-4 people when served as a part of a meal course
Ingredients
  • 250 grams Green Beans
  • 250 grams Carrots
  • 1/2 tsp Mustard Seeds
  • 1 tsp Black Gram lentil (Urad dal)
  • 1/4 tsp Turmeric powder
  • Pinch of Asafoetida
  • Salt to taste
  • Few sprigs of Curry Leaves, torn
    Optional Additions
  • 1-2 tsp Sambar Powder, or to taste
  • 1 medium Onion, chopped
  • 2-4 tbsp Coconut, grated
  • 1-2 dried Red Chillies, or to taste
Method
1. Bring water to boil. Steam the carrots for around 2 minutes. It should be just soft not mushy.
2. Repeat for green beans as well. It took me about 3 minutes. Depending on how fresh and how small you cut them, the amount of time to steam them would vary but shouldn't take you more than 5 minutes each. Overcooking depletes the nutrients as well, not to talk about affecting the texture of the vegetables.
3. Heat 2 tsp of Extra Virgin Coconut oil (or any oil of your choice) and when hot, add the mustard seeds. When it stops popping, add the asafoetida and urad dal. Add the chilli if using, at this point.
4. When it starts turning color, add the veggies. If using onion, add it after tempering (and before adding veggies). Once its soft add the veggies. Give it a quick stir along with turmeric and salt. This stir fry process is quick and shouldn't take more than 5 minutes since the veggies are already cooked.
5. After about 20 seconds, add the coconut if using. Toss, do a taste test and season if needed. You can add the sambar powder now if using (before adding coconut). Add the curry leaves, stir and switch off heat.
Serve them hot with rice or any menu of your choice.  At times, I even like to eat this with my rotis and a little bit of yogurt. Carrot and Green Beans Curry Recipe | Easy Side Dishes recipes | South Indian food recipes

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Recipe Reference

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8 Comments

By Linda on Feb 9, 2015

This dish sound delicious. I was only wondering do the lentils actually get cooked being just fried? I have seen this technique in Many Indian recipes but never had the guts to try it. Can you enlighten me ? Thank you.

By Kalai on Apr 1, 2014

It looks proper South Indian dish I am happy to see this

By kavitha on Jan 13, 2014

:wink: great dish

By Charul @ Tadka Masala on Oct 24, 2013

Totally with you on this one. It is such a joy to watch these things grow and have the freshest of the produce. It certainly is a blessing. :)

By Zinni on Oct 13, 2013

I make this combination quite often and I also try the same with Cabbage and grated carrot,it adds to the color and presentation..

By Ramani on Oct 13, 2013

OK i am not going to add onions from now on. I always add it and it never looks this good :cry: So next time I am going to try to do this way. I get my veggies from csa and i fully understand what you mean

By Priti on Oct 13, 2013

This looks so beautiful.

By Priya on Oct 13, 2013

Beautiful and my favourite poriyal... Fantastic dish.