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Carrot beans Poriyal is a South Indian style stir fry that uses fresh carrots and green beans. Naturally vegan and gluten-free, this simple but colorful dish is a staple in many Tamil homes. 

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What is Poriyal?

“Poriyal” in Tamil loosely refers to something fried. Technically, this dish means a stir fry. In many Tamil homes, we make a vegetable stir fry to be served with lunch.

Usually, one vegetable or a combination of veggies are used for making Poriyal. There is more than one way to make this ubiquitous yet satisfying dish.

This recipe features a combination of carrots and green beans. Traditionally, both the veggies are cooked till par-boiled and then tossed with some basic spices.

In this post, I will share how to make this easy dish on the stovetop and using the Instant Pot pressure cooker.

Ingredients

• Carrots – For this recipe, we need to dice the carrots.
• Green beans- Pick tender green beans for this dish. Yard long beans will not work the same way here. 
• Coconut oil or any neutral flavored vegetable oil will work.
• Mustard seeds- the most basic tempering spice used in South Indian tempering.
• Broken or whole white Ural dal 
• Dry red chilis
• Curry leaves
• Salt to taste
• Grated or shredded fresh coconut- You can also use frozen shredded coconut or desiccated coconut. Please read recipe notes.

Variations

• Other vegetables that you can use with this are fresh green peas, shredded cabbage, diced turnips, kohlrabi and parsnips.
• Grind grated fresh coconut, 1/2 tsp cumin seeds and 1 green chili to a coarse paste and use this in place of the grated fresh coconut for a more flavorful version. When using this, skip the dry red chilis in the tempering.
• Sometimes, I add chopped onions to this Poriyal too. If you wish to do this, then add the chopped onions right after the urad dal begins to brown and saute the onions till pink and soft. Proceed with the rest of the recipe as given.
• For a vivid and attractive color, add 1/2 tsp turmeric powder to the vegetables along with the tempering.

Recipe Notes

• I do not recommend pressure cooking the carrots and beans in a stove top pressure cooker. Invariably, this results in overcooked vegetables. For this dish, we need the veggies to be cooked with a crunch.
• I add the water that I use to cook the carrots and beans to my Dal and Rasam. This is a great way to use up this water. Alternatively, you can add it to your stock too.
• You can also cook the beans and carrots in the microwave on high power for 3 to 4 mins.
• Keep an eye on the tempering and do this step only on low flame to prevent the mustard seeds, red chili and urad dal from burning.
• Add the coconut only towards the end. We want the coconut to retain its fresh and sweetish taste. When we add it at the beginning, the coconut loses its freshness.
• If you do not have access to grated fresh coconut, used frozen shredded fresh coconut or unsweetened desiccated coconut.
• Find unsweetened desiccated coconut or frozen grated fresh coconut in Asian stores or at Indian grocers.
• Thaw frozen shredded fresh coconut before using for best results.

Serving suggestions

While my favorite way to enjoy this simple stir fry is to pair it with hot rice and tomato Rasam, you can also serve this with plain Chapatis, variety rice like tamarind rice.

This Poriyal is also great with tangy and spicy Kuzhambu (gravy) varieties like Vatha Kuzhambu and Dhania Kuzhambu.

More south Indian style vegetables

Method

Prep work

Peel and dice your carrots into small cubes. String your green beans and chop them into small bits. Try and keep the size of the carrots and beans equal. This helps in even and quick cooking.

Stovetop

To a pan, add the chopped carrots and beans. Add 1.5 cups water and cook this on medium flame until both are cooked but have a bite to them. This takes roughly 5 to 7 minutes.

Drain the cooked beans and carrots in a colander. Reserve the water and use it to cook Dal or soups.

Heat a saute pan with coconut oil. Turn the flame to low, add the mustard seeds.

When the mustard seeds begin to splutter, add the Urad dal and dry red chilis.

Once the dal begins to brown, add the cooked carrot and beans along with curry leaves.

Now, add salt and mix everything well.

Switch off the flame and add the coconut. Stir to combine so that the coconut is evenly distributed through the Poriyal.

Instant Pot beans and carrot Poriyal

Insert the inner pot into the Instant Pot. Plug in the IP and press SAUTE – NORMAL and set the timer to 5 minutes. Add the coconut oil to the inner pot.

Wait for the display to read HOT. Once it reads HOT, add the mustard seeds and wait for them to splutter. Now, tip in the broken white urad dal and red chilis. 

Stir once and allow the dal to begin to brown. This does not take more than 15 to 20 seconds.

When the dal begins to brown, add the chopped beans and carrots along with salt and 1/4 cup water. Stir to combine. Press CANCEL.

Ensure that the sealing ring has been fitted properly into the lid. Close the Instant pot and turn the VALVE to SEALING.

Press PRESSURE COOK- HIGH PRESSURE and set the timer to 1 minute.

Wait for the cooking cycle to complete. When done, quick release pressure by the turning the VALVE to VENTING. 

Open the lid, add the grated coconut and mix well. That’s it. Our Poriyal is now ready.

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Carrot Beans Poriyal Recipe

Carrot Beans Poriyal is a simple vegan stir fry made using carrots, beans and freshly grated coconut. Tastes great with rice, sambar or rasam.

Prep Time10 minutes mins

Cook Time13 minutes mins

Total Time23 minutes mins

Course: Accompaniment

Cuisine: South Indian

Servings: 2

Calories: 122kcal

Author: Anusha Praveen

Equipment

• 1 Saute pan or 1 six qt Instant Pot
• 1 Colander
• 1 stockpot
• 1 set measuring cups and spoons

Ingredients

• 5 oz Peeled and diced carrots
• 5 oz chopped green beans
• 2 tsp Coconut oil
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 12 Curry leaves
• 2 Dry red chilies torn
• Salt to taste.
• 2 tbsp Grated fresh coconut

Instructions

Prep work

• Peel and dice your carrots into small cubes. String your green beans and chop them into small bits.

Stovetop

• To a pan, add the chopped carrots and beans. Add 1.5 cups water and cook this on medium flame until both are cooked but have a bite to them. This takes roughly 5 to 7 minutes.
• Drain the cooked beans and carrots in a colander.
• Heat a saute pan with coconut oil. Turn the flame to low, add the mustard seeds.
• When the mustard seeds begin to splutter, add the Urad dal and dry red chilis.
• Once the dal begins to brown, add the cooked carrot and beans along with curry leaves.
• Now, add salt and mix everything well.
• Switch off the flame and add the coconut.
• Stir to combine so that the coconut is evenly distributed through the Poriyal.

Instant Pot beans and carrot Poriyal

• Insert the inner pot into the Instant Pot. Plug in the IP and press SAUTE - NORMAL and set the timer to 5 minutes.
• Add the coconut oil to the inner pot.
• Wait for the display to read HOT. Once it reads HOT, add the mustard seeds and wait for them to splutter.
• Now, tip in the broken white urad dal and red chilis.
• Stir once and allow the dal to begin to brown. This does not take more than 15 to 20 seconds.
• When the dal begins to brown, add the chopped beans and carrots along with salt and 1/4 cup water. Stir to combine. Press CANCEL.
• Ensure that the sealing ring has been fitted properly into the lid. Close the Instant pot and turn the VALVE to SEALING.
• Press PRESSURE COOK- HIGH PRESSURE and set the timer to 1 minute.
• Wait for the cooking cycle to complete. When done, quick release pressure by the turning the VALVE to VENTING.
• Open the lid, add the grated coconut and mix well. That's it. Our Poriyal is now ready.

Notes

• I do not recommend pressure cooking the carrots and beans in a stove top pressure cooker. Invariably, this results in overcooked vegetables. For this dish, we need the veggies to be cooked with a crunch.
• I add the water that I use to cook the carrots and beans to my Dal and Rasam. This is a great way to use up this water. Alternatively, you can add it to your stock too.
• You can also cook the beans and carrots in the microwave on high power for 3 to 4 mins.
• Keep an eye on the tempering and do this step only on low flame to prevent the mustard seeds, red chili and urad dal from burning.
• Add the coconut only towards the end. We want the coconut to retain its fresh and sweetish taste. When we add it at the beginning, the coconut loses its freshness.
• If you do not have access to grated fresh coconut, used frozen shredded fresh coconut or unsweetened desiccated coconut.
• Find unsweetened desiccated coconut or frozen grated fresh coconut in Asian stores or at Indian grocers.
• Thaw frozen shredded fresh coconut before using for best results.

 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 122kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 55mg | Potassium: 415mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12689IU | Vitamin C: 133mg | Calcium: 81mg | Iron: 1mg

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