25 March 2013


I remember my childhood days when I thought of a write up for carrot beans poriyal... I hate to eat this poriyal when I was a kid... My mom struggles a lot with me and she somehow makes me eat this poriyal... Even if I act like pucking out; she never cares and stuffs it with rice in my mouth... I cry and finish them, as if having tablet...
But now I wonder whether my taste buds was dead, in my childhood, now it's my favorite poriyal and I can finish off this poriyal with one chapatti... In South India it’s must to have porial in most of wedding meal the colors of carrot and beans are so vibrant and yummy with the flavor of coconut... I know everyone will know how to cook this poriyal... But the vibrant colors dint stop me to have a click... And this post is mainly for a short story and for the color of the poriyal...


Carrot & beans - 1&1/2 cup
Sambar podi - 1/2 tsp
Salt - to taste
Coconut grated - 1&1/2 tbs
Water - 1/4 cup

To Temper:
Oil - 1/2 tbs
Mustard - 1/4 tsp
Split urad dal - 1/4 tsp
Onion - 1(small)
Green chilly - 2
Curry leaves - few


Take a kadai pour in oil add the ingredients under "To Temper" and saute till mustard splutter add in urad dal roast till brown then add onion and green chilly.

Then add in the chopped carrot and beans and saute for 2 mins,add in sambar powder  saute well and add in 1/4 cup of water,cover and cook in low flame.

When the water is almost evaporated and when carrot and beans is almost cooked and dried add in grated coconut add give a quick stir and finally add in curry leaves.

Serve as a side dish for any veg accompaniments.


You can skip sambar powder and replace with 2 more green chilly to compensate the spice.

Coconut is purely optional you can skip it.Add very less water because it cooks faster or you can cook without adding water,just keep lid closed and cook in low flame.

Keep Smiling!:)


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