Carrot Beans Poriyal is a south Indian stir fry recipe prepared with carrots, green beans, fresh coconut and tempered with few spices in Indian style in Instant Pot Pressure Cooker or Stovetop. This Carrot Beans stir fry goes best with rice and rasam. It's vegan and gluten-free.
What is Poriyal?
Poriyal is also known as thoran, is a South Indian coconut stir fry made with vegetables. You can also make this poriyal with cabbage, pumpkin, okra, beets.
Other Poriyal recipes from my blog are Purple Cabbage Poriyal, Broccoli Poriyal.
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 chilli, let mustard seeds splutter and dal turn light brown.
Next add green chili, curry leaves and asafetida(hing). Saute for 15 secs .
Add chopped onion and saute till onions turn light brown in color.
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 lid on the pot, and turn pressure valve to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 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.
What to serve with Carrot Beans Poriyal?
Carrot Beans Poriyal recipe can be served with roti, chapati or steamed rice.
Stovetop 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.
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.
More Curry/Stir Fry recipes
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 in to the POT.Once hot, add mustard seeds, urad dal ,dry red chilli ,let mustard seeds splutter and dal turn light brown .Next add green chili ,curry leaves and asafetida(hing). Saute for 15 secs
- Add chopped onion and saute till onions turn light brown in color.
- Next add green beans ,carrots ,turmeric powder, salt, water and mix well. Make sure to scrap of any spice if sticking to the pot.
- Close the lid on the pot, and turn pressure valve to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 1 MINUTE. When the instant pot beeps, Do a QUICK RELEASE (QR).
- Remove lid away from you ,add fresh shredded coconut and Mix well. Carrot Beans Poriyal or Stir Fry is ready, serve with hot rice, chapatis, roti & parathas.
Stovetop Method:
- Follow the same instructions till step 3 in a stove top 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 becomes tender, add fresh shredded coconut and Mix well. Carrot Beans Poriyal 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 carrot and beans for this 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 recipe.
- Use any cooking oil if you dont have coconut oil.
- Do not over cook, let the veggies retain the crunchiness.
- If you are making this for 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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