A quick and easy side dish made with carrots and beans and some coconuts. This is a popular South-Indian preparation generally served alongside rasam or dal rice.
CARROTS AND BEANS PORIYAL
Ingredients
2 small carrots, cut into ½ inch cubes
10-12 Frenchbeans, cut into ½ inch cube
Salt to taste
¼ tsp turmeric powder
2 tbsps coconut oil
1 tsp Bengal gram (chana dal)
1 tsp spilt skinless black gram (dhuli urad dal)
1 tsp mustard seeds
10-12 curry leaves
2 dried red chillies, broken
¼ tsp asafoetida (hing)
1 medium onion, chopped
¼ cup scraped fresh coconut
Method
1. Bring 1 cup water to a boil in a non-stick shallow pan. Add salt and turmeric powder and mix well. Add French beans, carrots, mix, and cook for 8-10 minutes on a medium heat.
2. Heat coconut oil in another non-stick pan, add Bengal gram, spilt skinless black gram and roast for a minute. Add mustard seeds and let them splutter.
3. Add curry leaves, dried red chillies, and asafoetida and sauté for a few seconds.
4. Add onion and sauté till translucent. Add the cooked carrot and beans and mix well.
5. Add fresh coconut, salt and mix well .Transfer in a serving bowl and serve hot.
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