Carrot and beans poriyal

Wednesday, December 19, 2012 0 comments
This is such a traditional dish and a classic, winning combo. Should be done in most households many a times. 

I love the simplicity of such dishes which retains the taste and flavor of the vegetables without the addition of many spices. Another variation of this dish is posted here

2 cups chopped carrot and beans (cabbage can also be added)
1 medium sized onion (finely chopped)
1 ts mustard seed
1/2 ts urad dal
1/4 ts hing
3 red chillies
Few curry leaves
3 ts grated coconut


- Pressure cook the vegetables with little salt and water just for a whistle. Let the air subside by itself. After it is cooled, strain the vegetables seperately and squeeze out water from them. (Do not discard the water. You may use them in the preparation of your gravies)
- Heat oil in a pan. Temper them them mustard seed and urad dal.
- Add the finely chopped onions and fry them until they turn golden.
- Next add hing, red chillies and curry leaves.
- Now add the vegetables and give a good stir.
- Keep the flame in a medium and cook it covered for 5 more minutes stirring occasionally in the middle.
- Finally add the grated coconut after switching off flame and give a good toss.

This goes best with any kind of rice.


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