Carrot Beans Poriyal is a simple and flavorful South Indian stir-fry made with carrots, green beans, fresh coconut, and a basic tempering of spices. It can be prepared easily in an Instant Pot pressure cooker or on the stovetop. This vegetable side dish pairs perfectly with rice and rasam. Naturally vegan and gluten-free.
Poriyal, also known as Thoran in Kerala, is a traditional South Indian stir-fry made with vegetables, spices, and coconut.
Today, I'm sharing an easy, simple, and delicious version - Carrot Beans Poriyal - where finely chopped carrots and green beans are sautéed with a tempering of mustard seeds, lentils, curry leaves, green chilies, and lentils. It is then topped with some freshly grated coconut, adding a natural sweetness and texture.
This quick and healthy recipe is naturally vegan and gluten-free. I like to pair this poriyal with sona masuri rice, rasam, and homemade ghee, or with curd rice.
Other poriyal recipes from my blog are beetroot poriyal, purple cabbage poriyal, broccoli poriyal, and brussel sprouts poriyal.
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Ingredients
- Vegetables: I used carrots, green beans, and onions.
- Oil: Coconut oil is best for cooking poriyal, you may also use your choice of cooking oil.
- Mustard Seeds & Urad dal: added for tempering.
- Chili: I used Thai chili and dried red chili.
- Curry leaves: used for flavoring, dont skip it.
- Hing (Asafoetida): used for flavoring. You can also use gluten-free asafoetida.
- Turmeric: is used for color and its health benefits. Skip if you don't have it.
- Fresh Coconut: Use shredded fresh coconut for garnishing.
How to Make Carrot Beans Poriyal in Instant Pot
Wash and chop beans and carrots into about ½ inch pieces.
Press SAUTE mode on the Instant Pot. Add 2 teaspoons coconut oil to the POT. Once hot, add ½ teaspoon mustard seeds, ½ teaspoon urad dal, 1 dried red chili, let the mustard seeds splutter, and the dal turn light brown.
Next, add 2 green chilies, 1 stalk curry leaves, and 1 pinch asafoetida (hing). Saute for a few seconds.
Add ½ medium chopped onion and saute till onions turn light brown.
Next, add 1 cup of chopped green beans, 1 cup of carrots, ¼ teaspoon turmeric powder, salt, 3 tablespoons water, and mix well. Make sure to scrape any spices that are sticking to the pot.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 1 minute.
When the instant pot beeps, do a QUICK RELEASE (QR).
Remove the lid away from you, add 2-3 tablespoons of fresh grated coconut. Mix well.
Instant Pot green beans and carrots stir-fry recipe is ready. Serve with hot rice, chapatis, roti, and parathas.
Stovetop Pot Method
- Follow the same steps as the Instant Pot version, but cook in a regular pot or pan on the stovetop. Cover and cook on medium-low heat, stirring 2-3 times in between to ensure even cooking. If the mixture looks dry, sprinkle a little water while stirring.
- Once the carrots and beans become tender, add freshly shredded coconut and mix well.
carrot beans thoran is ready to serve.
What to Serve with Carrot Beans Poriyal?
Serve carrot beans poriyal with steaming hot sona masoori rice, tomato rasam, or vegetable sambar.
Expert Tips
- Do not overcook; let the veggies retain their crunchiness.
- If you are making this for a lunch box or for eating later, stir-fry for 2 minutes on a low flame after adding the coconut. If you are consuming it immediately, there is no need to cook it after adding the coconut.
- Use freshly grated coconut for the best taste. Frozen coconut can be used as an alternative if fresh coconut isn't available.
Variations
- You can make the recipe with other vegetables like cabbage, beetroot, pumpkin, butternut squash, or chayote squash (chow chow).
- For this carrot beans stir-fry recipe, you can also use frozen carrots and beans. I would recommend using Pressure Cook/Manual (High Pressure) mode for 0 minutes instead of 1 minute for frozen veggies.
- You can skip onions for a no-onion version.
More Vegetable Stir Fry Recipes
Carrot Beans Poriyal
Equipment
Ingredients
- 1 cup carrot cut into ½ inch pieces
- 1 cup green beans cut into ½ inch pieces
- 2 teaspoons coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 dried red chili
- 1 stalk curry leaves
- 2 green chilies slit into half
- 1 pinch asafetida (hing)
- ½ medium onion finely chopped
- ¼ teaspoon turmeric powder
- salt to taste
- 3 tablespoons water
- 2 tablespoons fresh or frozen coconut shredded
Instructions
- Wash and chop beans and carrots about ½ inch pieces.
Instant Pot Method:
- Press SAUTE mode on Instant Pot. Add oil to the POT. Once hot, add mustard seeds, urad dal, dry red chili, let mustard seeds splutter, and dal turns light brown.Next, add green chili, curry leaves, and asafoetida (hing). Saute for a few seconds.
- Add chopped onion and saute till onions turn light brown.
- Next, add green beans, carrots, turmeric powder, salt, water and mix well. Make sure to scrape any spice if sticking to the pot.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 1 minute.
- When the instant pot beeps, do a QUICK RELEASE (QR).
- Remove lid away from you, add fresh shredded coconut and mix well.
Stovetop Pot Method:
- Follow the same steps as the Instant Pot version, but cook in a regular pot or pan on the stovetop. Cover and cook on medium-low heat, stirring 2-3 times in between to ensure even cooking. If the mixture looks dry, sprinkle a little water while stirring.
- Once the carrots and beans become tender, add freshly shredded coconut and mix well. Carrot beans thoran is ready to serve.
Notes
Variations & Tips
- Try with other vegetables like beetroot, pumpkin, butternut squash, or chayote squash (chow chow).
- You can also use frozen carrots and beans for this carrot beans curry recipe. I would recommend using Pressure Cook/Manual (High Pressure) mode for 0 minutes instead of 1 minute for frozen veggies.
- You can skip onions for this Carrot Beans Thoran recipe.
- Use any cooking oil if you dont have coconut oil.
- Do not overcook, let the veggies retain the crunchiness.
- If you are making this for a lunch box or for eating later, stir fry for 2 minutes on low flame after adding coconut. If you are consuming immediately, no need to cook after adding coconut.
Nutrition
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