Carrot Beans Coconut Poriyal Recipe

Name: Anjappar Indian Cuisines Carrot Beans Coconut Poriyal Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups carrots; 1.5 cups green beans (string beans); 0.5 cups onion (medium); 1 tbs green chilies; 8 to taste curry leaves; 0.5 tsp mustard seeds; 1 tsp urad dal (split black gram); 1 tsp chana dal (split chickpea); 1 each dry red chili, broken; 0.25 tsp turmeric powder; 1 tsp salt; 0.75 cups freshly grated coconut (or frozen, thawed); 1 tbs roasted chana dal (pottukadalai) or roasted peanuts (optional); 0.5 tsp tamarind pulp (or 1/2 tsp tamarind paste); 1 tbs coriander leaves (finely chopped, optional); 2 tbs coconut oil (or vegetable oil); 0.25 cups water (for steaming/sautéing)

Inspired by Anjappar Indian Cuisine

Time30m

Serves4

Make Carrot Beans Coconut Poriyal Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables & aromatics

2 cups Carrots

1 1/2 cups green beans (string beans)

1/2 cups onion (medium)

1 tbs green chilies

8 to taste curry leaves

Spices & seasoning

1/2 tsp mustard seeds

1 tsp urad dal (split black gram)

1 tsp chana dal (split chickpea)

1 each dry red chili, broken

1/4 tsp turmeric powder

1 tsp Celtic sea salt

Coconut mixture

3/4 cups freshly grated coconut (or frozen, thawed)

1 tbs roasted chana dal (pottukadalai) or roasted peanuts (optional)

1/2 tsp tamarind pulp (or 1/2 tsp tamarind paste)

1 tbs coriander leaves (finely chopped, optional)

Cooking medium

2 tbs coconut oil (or vegetable oil)

1/4 cups water (for steaming/sautéing)

Method

Prep

Prepare vegetables

Peel and julienne or finely dice the carrots to yield about 2 cups. Trim the ends of the green beans and slice them into 1/2-inch (1–1.5 cm) pieces to make about 1.5 cups. Finely chop the onion and slit the green chili(s). Pluck the curry leaves from stems and rinse.

Make coconut mixture

In a small bowl or mortar, combine the grated coconut, roasted chana dal (or peanuts), tamarind pulp, and chopped coriander leaves (if using). Mix well and set aside. If you prefer a slightly coarse paste, lightly grind these ingredients together in a mixer for 5–7 seconds — avoid making it smooth; it should remain grainy.

Cooking

Temper spices

Heat a heavy skillet or kadai over medium heat. Add 2 tablespoons coconut oil. When oil is warm, add 1/2 teaspoon mustard seeds. When they begin to pop, add 1 teaspoon urad dal and 1 teaspoon chana dal. Fry the dals until they turn golden and aromatic (about 30–45 seconds). Add the broken dry red chili and the slit green chili; sauté briefly.

Sauté aromatics

Add the chopped onion and curry leaves to the pan. Sauté for 2–3 minutes until the onion becomes translucent and soft but not browned.

Cook vegetables

Add the prepared carrots and green beans to the pan. Sprinkle 1/4 teaspoon turmeric powder and 1 teaspoon salt evenly over the vegetables. Stir well to coat with oil and spices. Add 1/4 cup water, cover the pan, and cook on medium-low heat for 7–9 minutes, stirring once halfway, until the carrots and beans are tender-crisp. If needed, add up to 2–3 tablespoons more water to prevent sticking. Do not overcook — vegetables should retain slight bite.

Combine with coconut

Once the vegetables are cooked, remove the lid and reduce heat to low. Add the prepared coconut mixture to the pan and gently fold it through the vegetables until evenly distributed. Cook for 1–2 minutes on low heat so the coconut warms and the flavors meld. Taste and adjust salt if necessary.

Finish

Turn off the heat. Drizzle an additional 1/2 teaspoon coconut oil (optional) for shine and aroma. Garnish with chopped coriander leaves if using. Serve warm.