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Beans Carrot Poriyal Recipe

Name: Beans Carrot Poriyal Recipe
Prep time: PT15.00M
Cook time: PT15.00M
Total time: PT32.00M
Yield: 1.00
Ingredients: 1 Sachet MAGGI Masala-vin-Magic; 2 Tablespoons Oil; 1 Teaspoon Mustard Seeds; 1 Tablespoon Chana Dal; 1 Tablespoon Urad Dal; 10 Units Curry Leaves; 1 Unit Onion (Chopped); 2 Units Green Chillies (Chopped); 250 Grams Beans; 250 Grams Carrot (Grated); 1/4 Teaspoon Turmeric Powder; 1 Pinch Salt (To Taste); 1/2 Cup Fresh Coconut (Grated)

(3)

32Min

Easy

This Beans Carrot Poriyal recipe is a simple Tamil Nadu style stir fry dish, that goes well as a side dish for rice. Sautéed beans and carrots are tossed in simple seasoning of mustard seeds, dals, green chilli and curry leaves. Adding in the grated coconut brings out the traditional south Indian flavours. Beans are a great source of fibre, vitamins and minerals, and carrots are an excellent source of vitamin a, vitamin c and iron.

Ingredients

1 Sachet

MAGGI Masala-vin-Magic

2 Tablespoons

Oil

1 Teaspoon

Mustard Seeds

1 Tablespoon

Chana Dal

1 Tablespoon

Urad Dal

Curry Leaves

Onion (Chopped)

Green Chillies (Chopped)

250 gms

Beans

250 gms

Carrot (Grated)

0.25 Teaspoon

Turmeric Powder

1 Pinch

Salt (To Taste)

0.5 Cup

Fresh Coconut (Grated)

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Nutrition Value

Energy

955.43 kcal

Protein

17.92 g

Carbohydrates

65.33 g

Fats

49.92 g

Information per serving

Step 1
15 Min

Prepare ingredients as mentioned in the list. Heat the oil in a karahi, add the mustard seeds and when it splutters add the chana dal, urad dal and curry leaves.
Step 2
6 Min

When the dals are golden brown add the onions and green chillies and sauté till the onions are soft.
Step 3
7 Min

Then add the beans, carrots, turmeric powder and salt. Stir fry for a few minutes, cover and cook on a low flame for 4-5 minutes. Until the vegetables are tender yet crisp.
Step 4
2 Min

Now add the grated coconut and MAGGI Masala-vin-Magic, sauté for two minutes.
Step 5
2 Min

Serve hot with steamed rice and Sambhar.

Step 1 of 5

Prepare ingredients as mentioned in the list. Heat the oil in a karahi, add the mustard seeds and when it splutters add the chana dal, urad dal and curry leaves.

Step 2 of 5

When the dals are golden brown add the onions and green chillies and sauté till the onions are soft.

Step 3 of 5

Then add the beans, carrots, turmeric powder and salt. Stir fry for a few minutes, cover and cook on a low flame for 4-5 minutes. Until the vegetables are tender yet crisp.

Step 4 of 5

Now add the grated coconut and MAGGI Masala-vin-Magic, sauté for two minutes.

Step 5 of 5

Serve hot with steamed rice and Sambhar.

Recipe PDF

With pictures

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