Carrot Beans Poriyal (Thoran)

Carrot beans poriyal is the first poriyal recipe i learnt to cook from my mother as it is simple and quick one to make. Also with the same method we can cook many other poriyal dishes with different vegetables like cabbage, Ridge gourd, bottle gourd, snake gourd. You can serve it along with Rice and Dal, Rasam.

Cuisine: Indian

Author: Indu Haresh

Serves: 2

Ingredients

Oil - 2 tbsp

Mustard - 1/4 tsp

Asafoetida - 1/4 tsp

Turmeric - 1/4 tsp

Big Onion - 1

Curry leaves - 3 or 4

Red chilli - 2

Green chilli - 1

Carrot - 2

Beans - 25

Grated coconut - 2 or 3 tsp

Salt as required

Preparation

Peel the skin of carrot. Wash and chop carrot and beans into small pieces as shown in picture below.
Chop the onion into small pieces as shown in picture below.

Cooking

Heat oil and add mustard.

Once mustard gets crackle add the chopped onion, red chillies, curry leaves, asafoetida, turmeric and salt. Sauté and cook it until onion gets soft.

Now add the chopped carrot and beans. Sprinkle some water and mix it well. Cover and cook for ten minutes on low medium heat until the veggies are cooked. (Intermittently open the lid and stir it so that it won't get burnt. Adjust the salt and sprinkle more water if required).

Once the vegetables are cooked, add the coconut and mix well. Switch off the stove. Carrot bean Poriyal is ready to serve.

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