Carrot Beans poriyal/ stir fry is a simple, gluten-free, vegan stir fry to have along with rice. Enjoy making this veggie-loaded stir fry with loads of grated coconut.
Carrot Beans poriyal/ Stir fry
This Carrot beans poriyal is one of our family’s favorite side dishes to have along with rice. I’m surprised that even my kids ask for more whenever I make this stir fry. So I make sure to prepare this stir fry at least once a week with loads of grated coconut. The goodness of carrots and beans with crunchy coconut makes this stir fry delicious.
How to make Carrot beans poriyal
The initial step is to chop the carrots and beans in a small size. I used my trusted food processor to make chopping a breeze. Heat oil in a pan. Add chana dal and mustard seeds. When the mustard seeds crackle add chopped onions. Saute till translucent and add the spice powders. Then saute for a few seconds and add chopped carrots and beans. Mix gently and cover the pan. Let it get cooked and covered in medium flame. Do not miss to give a stir in between. Only sprinkle water if you think the vegetables are getting burned. Otherwise do not add water. Add the required salt and then grated coconut. Mix thoroughly and switch off. Serve the stir fry with rice and sambar.
More delicious side dishes for you
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Bitter gourd stir fry – Bitter gourd Stir fry is one of the healthiest Indian side dishes you can make. It’s easy, healthy yet delicious too. I give you the method to reduce the bitterness of the bitter gourd.
Crispy kovaika fry – This Crispy Kovaika / Ivy gourd fry requires only a few ingredients. The only time-consuming part is cutting the vegetables. Once it is done then everything can be done fast.
Alu Kangmet – This dish needs just 4 basic ingredients. Alu Kangmet is a potato dish made with mashed potatoes.
Potato Podimas – Indian mashed potato, commonly known as Aloo Bharta in Hindi or potato podimas in Tamil, is a vegan comforting dish that finds its place in the heart of Indian cuisine.
Recipe to make carrot beans stir fry
Ingredients
Carrot – 2 medium-sized chopped finely
Beans – 1/2 cup chopped finely
Onion – 1/2 cup finely chopped
Coconut – 1/4 cup grated
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Salt – as required
Mustard seeds – 1 tsp
Channa dal – 2 tsp
Curry leaves – few
Oil – 1 tsp
Method
- Heat oil in a pan and crackle mustard seeds.
- Add channa dal. When it turns golden, add onions and curry leaves.
- When the onion turns translucent add turmeric powder, and red chili powder and stir for a few seconds.
- Add chopped carrots and beans. Mix thoroughly and cook covered on medium flame. Stir occasionally so it doesn’t burn.
- When it’s half done add salt. Cook covered till done.
- Add grated coconut and mix thoroughly.
- Let it cook for a minute. Switch off.
- Serve with rice.
Carrot beans stir fry
Equipment
- Food processor
Ingredients
- 2 Carrot medium-sized chopped finely
- 1/2 Cup Beans chopped finely
- 1/2 Cup Onion finely chopped
- 1/2 Cup Coconut grated
- 1/4 Tsp Turmeric powder
- 1 Tsp Red chili powder
- Salt as required
- 1 Tsp Mustard seeds
- 2 Tsp Channa dal
- Curry leaves few
- 1 Tsp Oil
Instructions
- Heat oil in a pan and crackle mustard seeds.
- Add channa dal. When it turns golden, add onions and curry leaves.
- When onion turns translucent add turmeric powder, red chili powder and stir for a few seconds.
- Add chopped carrots and beans. Mix thoroughly and cook covered on medium flame. Stir occasionally so it doesn’t burn.
- When it’s half done add salt. Cook covered till done.
- Add grated coconut and mix thoroughly.
- Let it cook for a minute. Switch off.
- Serve with rice.
Nutrition
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Coconut is a great addition to the veggies. Healthy and delicious!
Thank you
That grated coconut sounds like such a tasty addition to this carrot beans stir fry! A flavorful and delicious side dish.
Thank you
Can’t wait to try this recipe. As a vegan, I’m always looking for a new twist for cooking veggies. Adding coconut sounds delicious.
Thank you
Lathiya, this recipe looks really fresh even though you said you used frozen. How did you get the beans to be sliced across rather than chopped? I like that look. And my family doesn’t like grated coconut very much, at least the dried kind. What else would you use, or do you use fresh? Thanks.
I used my food processor to chop the beans and carrots. When I said frozen, it is not store-bought. When I buy green beans, I chop them using food processor and freeze it for later use. I used frozen coconut as I don’t like the taste of fresh coconut in US. If you don’t like coconut, then you can avoid using it. It will not make a huge difference. Thank you
My all time favorite stir fry. Love this combo
Thank you dear?
So nutritious?
True??
Like pasta, I could probably have rice just about everyday, looks delicious?
Thank you Marisa?
Ohh yummy! 🙂 that looks so delicious! 🙂
Thank you Linda?
Great combination of flavours!!
Thank you Sumith?..I think food is something where we can try various combinations..no restrictions??
Very true, it’s very vast. Love this game!!
?..ya me too
So yummy… Love it with Rasam and Rice
Thank you Ruchi?…
I love this curry and sometimes add cabbage too! 🙂
Oh…that’s an interesting addition.. Thank you dear?
the stir fry looks so attractive , love the addition of coconut . must be yummy
Thank you Shibani?…ya it’s indeed yummy..
Sorry I meant to say cooking* veggies. Typo !! Yes Goan and South Indian cuisine has a lot of similar ingredients , coconut being so common 🙂
Oh..?..ya.. that’s really interesting thing?
Delicious! Pretty much like the Goan style of cookies veggies, except that we don’t add chana dal 🙂
Oh… never heard of cookies veggies.. I think all over India we have some similar recipes with a little tweaking… Thank you so much Freda?
This is a great combo.
True Vidhya?… sweetness of carrots and the beans goes well I think