- ▢ 4 tsp oil
- ▢ 1 tsp mustard
- ▢ 1 tsp urad dal
- ▢ 1 tsp chana dal
- ▢ few curry leaves
- ▢ 2 dried red chilli
- ▢ ½ onion (finely chopped)
- ▢ 2 chilli (slit)
- ▢ 2 cup carrot (chopped)
- ▢ 2 cup beans (chopped)
- ▢ ½ tsp turmeric
- ▢ 1 tsp salt
- ▢ ¼ cup water
- ▢ ½ cup coconut (grated)
- firstly, in a large kadai heat 4 tsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, few curry leaves and 2 dried red chilli.
- add ½ onion, 2 chilli and saute until onions shrink slightly.
- further, add 2 cup carrot, 2 cup beans, ½ tsp turmeric and 1 tsp salt.
- stir-fry for 2 minutes, or until spices are well combined.
- add ¼ cup water and mix well.
- cover and cook for 15 minutes, or until vegetables are cooked well yet retain their shape.
- now add ½ cup coconut and mix well.
- finally, enjoy carrot beans poriyal with hot steamed rice along with saaru.
