This South Indian Carrot-Green Beans Poriyal recipe, is a delicious and nutritious sauté, with minimal ingredients. Enjoy it with a delicious meal accompanied by rice, lentils and your favorite chutney!
Course Main Course
Cuisine Indian
Keyword carrots, Curry Leaves, dry red chili pepper, Fresh Coconut, Green Beans, Vegetables,, Vegetarian
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
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.
Video
Notes
Great with steamed rice and organic ghee, eaten South Indian style.*Use organic ingredients wherever possible