Now that m in Chennai for good and happily settled with MIL.. you can be sure to see more recipes from her since she is a great cook and well-known for her culinary abilities.. of course m making the best of it and learning everything i can from smaller tips to bigger lessons… and perfecting the art of home-cooking which means the food is filled with more love and warmth than the mere ingredients! Anyways… without further blah blah.. here it is a very simply South Indian everyday vegetable, carrot and beans poriyal recipe for you from my MIL’s kitchen…
Carrot and Beans Poriyal Recipe
Carrot – 1/4 kg – finely chopped into very small cubes
Beans – 1/4 kg – finely chopped into very small pieces
Coconut – grated – one handful
Green Chilies – 2 slit in the middle
Mustard seeds – 1/2 tsp
Turmeric powder – 1/2 tsp
Asafoetida – one pinch
Kadalai Parupu (Channa Dal) – 1 tbsp
Curry leaves – a few
Oil to saute
Salt to taste
Onions/ peas/ garam masala – optional
In a pan, take a few tsp of oil and spluter the mustard seeds.
Add the Channa dal, turmeric powder and green chillies, saute until dal turns light brown.
Now add the chopped vegetables, sprinkle a lot of water and close the lid pf the pan to cook.
In sometime, turn the flame to medium, add salt, sprinkle some more water and let it cook again.
Remove the lid, make sure the vegetables are well cooked, wait until all the water goes dry.
Add asafoetida and curry leaves, keep mixing well.
Add the grated coconut and turn off the flame.
Remove, mix and serve with rice and sambar/rasam/curd!
Alternatively, you may saute onion instead of the channa dal and add some garam masala while adding salt. Do not add coconut in this case.
You can also add some peas to enhance the taste of the poriyal.