Carrot Beans Poriyal is a south Indian stir fry recipe prepared with carrots, green beans, fresh coconut, and tempered with a few spices in Indian style in Instant Pot Pressure Cooker or stovetop. This Carrot Beans stir fry goes best with rice and rasam. Vegan and gluten-free.
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What is Poriyal?
Poriyal, also known as thoran, is a South Indian coconut stir fry made with vegetables. You can also make this poriyal with cabbage, pumpkin, okra, and beets.
Other Poriyal recipes from my blog are Purple Cabbage Poriyal, Broccoli Poriyal.
Carrot Beans Poriyal Ingredients
- Vegetables: Carrots, green beans, and onions have been used.
- 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 have used Thai chili and dry 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
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 15 secs.
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.
Instant pot green beans and carrots/Stir fry recipe is ready, serve with hot rice, chapatis, roti & parathas.
Stovetop Pot Method
- Follow the same instructions till step 3 in a stovetop pot/pan and cook covered on medium-low heat. Stir 2-3 times in between for even cooking, and you can sprinkle water if required while stirring.
- Once the beans and carrots become tender, add fresh shredded coconut and mix well. Carrot Beans Thoran or Stir Fry is ready, serve with hot rice, chapatis, roti & parathas.
What to Serve with Carrot Beans Poriyal?
Serve Carrot Beans Poriyal recipe with roti, chapati, or steamed rice.
Variations & Tips
- Try with other vegetables like beetroot, pumpkin, butternut squash, or chayote squash (chow chow).
- For this carrot beans curry 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 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 it immediately, no need to cook it after adding coconut.
More Curry/Stir Fry Recipes
- Zucchini Stir Fry
- Lauki Ki Sabzi
- Black Eye Pea Curry (Lobia Curry)
- Rajma Masala
- Chickpea Curry
- Vegetable Korma
- Aloo Gobi
- Potato Sagu
- Palak Paneer
Carrot Beans Poriyal
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup carrot cut into ½ inch pieces
- 1 cup green beans cut into ½ inch pieces
- 2 teaspoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 dry red chili
- 1 stalk curry leaves
- 2 green chili slit into half
- a pinch asafetida(hing)
- ½ medium onion finely chopped
- ¼ teaspoon turmeric powder
- salt to taste
- 3 tablespoon water
- 2 tablespoon 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 15 secs.
- 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 instructions till step 3 in a stovetop pot/pan and cook covered on medium-low heat. Stir 2-3 times in between for even cooking and you can sprinkle water if required while stirring.
- Once the beans and carrots become tender, add fresh shredded coconut and mix well. Carrot Beans Thoran or Stir Fry is ready, serve with hot rice, chapatis, roti & parathas.
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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