Carrot Beans Poriyal Recipe

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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

Cook Time13

Total Time23

Course: Accompaniment

Cuisine: South Indian

Servings:

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

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