Carrot Beans Poriyal
Simple South Indian side dish paired well with rice and sambar.
Servings: 3 servings
- 1 carrot finely chopped
- 10 beans finely chopped
- ¼ cabbage finely chopped
- 1 large onion
- 2 green chilies
- Salt to taste
- ½ teaspoon mustard
- 1 teaspoon urad dal
- 1 sprig curry leaves
- 2 dried red chilies
- 1 tablespoon oil
- Water as required
Cook all vegetables with a pinch of salt. Once fully cooked, drain any water in it and keep aside. Do not throw this water, drink it up as soup (with our without seasoning it) or use it in make chapathis and other curries.
In a wide pan, heat oil. Add mustard seeds and let it splutter. Add urad dal, curry leaves, dried red chilies and sauté.
Add finely chopped onions and cook till onions turn soft.
Add cooked vegetables, check for salt and add if required.
Cover and cook for 5 minutes on low flame.
Serve it hot as side dish for rice and sambar.
P.S - Highly recommend to add fresh grated coconut in the end to make this poriyal even more tasty. I did not have coconut stocked, so I skipped it.
Calories: 99kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 139mg | Potassium: 247mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3560IU | Vitamin C: 42.3mg | Calcium: 45mg | Iron: 0.6mg