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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 mins
Cook Time13 mins
Total Time23 mins
Course: Accompaniment
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen


  • Carrot 1 largish peeled and cubed
  • Beans 12 stringed and chopped finely
  • Freshly grated coconut 2 tbsp
  • OIl 2 tsp
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Curry leaves a sprig
  • Dry red chilies 2 torn
  • Salt to taste
  • Hing a small pinch optional, skip for a gluten free version


  • Cook the carrot and beans together until firm but done. I use my microwave for this and cook the carrot and beans on high for about 7 mins in 2 cups of water.
  • Once done, drain the water completely and set aside. I use this drained water in soups or rasam.
  • Heat a pan with oil.
  • Pop the mustard seeds and tip in the urad dal, curry leaves, dry red chilies and hing if using.
  • Once the dal turns golden, add the cooked carrot and beans along with salt and mix well.
  • Cook this on medium flame until mixture turns almost dry. Takes about 3 to 4 mins
  • Once done, switch off flame and add grated coconut and mix well.
  • Serve hot.
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