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Carrot Beans Poriyal Recipe

Anusha Praveen
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 Time 10 mins
Cook Time 13 mins
Total Time 23 mins
Course Accompaniment
Cuisine South Indian
Servings 2


  • Carrot 1 largish peeled and cubed
  • Beans 12 stringed and chopped finely
  • Freshly grated coconut 2 tablespoon
  • OIl 2 teaspoon
  • Mustard seeds 1 teaspoon
  • Urad dal 1 teaspoon
  • 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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