March 6, 2013

Beans-Carrot Thoran / Beans-Carrot Poriyal / Beans-Carrot Stir Fry

              One vegetable side my family prefers for rice on weekends is this. This is a very tasty combo. i am sure many love this for their cup of steamed rice and curry.


Beans - 1 cup (finely chopped)
Carrot - 2/3 cup (finely chopped)
Moong dhal - 1/8 cup
Coconut - 1/8 cup + 1/8 cup (grated)
Red chilli - 2 no's
Curry leaves - 5 to 10 leaves
Mustard seeds - 1 teaspoon
Urad dal - 1teaspoon
Bengal gram - 1 teaspoon
Oil - 1 tablespoon
Salt - as needed


  • Pressure cook beans,carrot and moong dal with just water upto the vegetable level and required salt (just 1 whistle).strain the water and keep aside

  • Heat oil, add mustard(let it splatter),urad dal,Bengal gram,Red chilli and curry leaves. add 1/8 coconut(fry to golden brown colour).

  • Add boiled vegetables and saute to dry the remaining water. add remaining coconut and mix well.

  • Beans-Carrot poriyal is ready to side your rice.

Also happy to link this to Cooking with Green event by Savorindian