How to make Beans Carrot Porial - South Indian dish made from beans, carrot and coconut

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : French Beans (फ्रेंच बीन्स), Carrot (गाजर)

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

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Beans Carrot Porial Recipe Card

Beans Carrot Porial

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Beans Carrot Porial checkout Kadai Vegetables, Honey Glazed Beans, Aloo Beans, French Bean Foogath . You can also find more Main Course Vegetarian recipes like Chonkha Matar, Masoor Suva Dal, Lal Maath Aur Chavli Ki Sabzi, Vangi Hirwa Masala.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Beans Carrot Porial Recipe

  • French Beans chopped 300 grams

  • Carrot peeled and diced 2-3 medium

  • Oil 6 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Dried red chilli 1

  • Curry leaves 8-10

  • Asafoetida a pinch

  • Ginger chopped 1/2 inch piece

  • Onions chopped 2

  • Green chilli 1

  • Salt to taste

  • Scraped coconut 1 cup


Step 1

Take water in a deep bowl. Place a steamer basket in it. Put the beans and carrots in the basket, sprinkle some water and steam in a microwave for three to four minutes.

Step 2

Heat the oil in a deep non stick pan. Add the mustard seeds. When they begin to splutter, add the red chilli and sauté for half a minute.

Step 3

Add the curry leaves and sauté for a further half minute. Add asafoetida, ginger, onions and green chilli and sauté for two to three minutes.

Step 4

Add the steamed beans and carrot. Mix well. Cover and cook for two minutes on medium heat.

Step 5

Remove the cover and add salt and coconut. Mix well and serve hot.