Carrot and green beans make a delightful combination, in this easy sauté recipe. I love the way the flavors blend in, also thanks to fresh grated coconut, South Indian tempering, and a spice powder that adds a bit of a kick. All in all, a simple, nutritious, flavorful dish that can be enjoyed as part of a wholesome vegetarian meal.
Poriyal
Poriyal or Palya are sautéed South Indian veggie recipes that have tempering and fresh coconut. Tempering ingredients may vary slightly. I always use curry leaves, mustard, and cumin seeds, chana dal, green and red chili peppers. I add onion occasionally, because of the sweet flavor it gives out. For this recipe however, I skipped it. Curry powders are also used in this recipe.
Fresh Coconut
Undoubtedly, fresh, blended/grated coconut is a very key part of Poriyal or Palya recipes. It brings in a sweet, nutty, unique flavor to sautéed veggies. I love the crunchy texture that fresh coconut brings. I try to add it along with the veggies (and not when tempering) or later, so I don’t overcook it.
Fresh Grated Coconut
Carrot-Green Beans Poriyal
This is one of my favorite sauté recipes. Interestingly, I always used to sauté veggies directly after tempering. Recently though I started steam them veggies a bit and sautéing them later. That way I use very little oil and don’t compromise on the taste. For this recipe, I steamed carrots and beans in a rice cooker, used the drained water for sambar , and sautéed the veggies after tempering. I used Home Made Moringa-Curry Leaf Spice Powder that adds a kick and flavor. Very delicious!
- Beets (Root & Greens) Palya
- Green Beans Matwadi | Maatodi | Matvadi Palya
- Cabbage & Green Beans Poriyal
- Beets (Root & Greens) Palya
- Yard-to-Table Beet Leaf Thoran
- Cluster Beans-Coconut-Ginger Sauté
- Broad Bean Eggplant Sauté
- Snake Gourd Coconut Sauté
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Carrot-Green Beans Poriyal
Ingredients
- 2 Cups Green Beans - Small pieces
- 1 Cup Carrots - Small Pieces
- 1/4 Cup Coconut - Fresh, grated or blended
- 1/2 Teaspoon Sea Salt - or to taste
- 1/2 Teaspoon Red Chili Powder
- 1 Tablespoon Moringa-Curry Leaf Spice Powder - (Optional)
- 1 Tablespoon Coconut Oil
Tempering
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Cumin Seeds
- 1 Tablespoon Chana Dal
- 6 Curry Leaves - Split in half
- 1 Pepper Green Chili Pepper - Small, slit lengthwise
- 1/2 Pepper Dry Red Chili
Instructions
- Blend fresh coconut. Alternatively, if you purchase fresh grated coconut from the frozen section in most Indian grocery stores, thaw the frozen coconut for 15 minutes.
- Cut green beans and carrots to small pieces, wash and rinse in a steel bowl. Add half cup water to a rice cooker and set the bowl in. Set the rice cooker lid and turn it to 'cook' mode. It will turn to 'keep warm' mode as soon as the cycle is complete.
- Heat oil in a thick-bottomed pan. Sauté tempering ingredients (curry leaves, chana dal, red and green chili peppers, mustard and cumin seeds).
- Add steamed beans, carrots and salt. Mix well and cook for 2 to 3 minutes, till moisture evaporates.
- Add chili powder, Home Made Moringa-Curry Leaf Spice Powder (optional), mix well. Add grated coconut, mix again, cook for a couple of minutes, and transfer to a serving bowl.
