Carrot Beans Poriyal is a very simple South Indian stir fry recipe prepared with carrots, beans, fresh coconut and tempered with a few spices in Indian style.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: Indian, South Indian

Ingredients

  • 1 cup carrot (cut into 1/2 inch pieces)
  • 1 cup green beans (cut into 1/2 inch pieces)
  • 2 teaspoons coconut oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal
  • 1 dried red chili
  • 1 stalk curry leaves
  • 2 green chilies (slit into half)
  • 1 pinch asafetida (hing)
  • 1/2 medium onion (finely chopped)
  • 1/4 teaspoon turmeric powder
  • salt (to taste)
  • 3 tablespoons water
  • 2 tablespoons fresh or frozen coconut (shredded)

Method

  1. Wash and chop beans and carrots about 1/2 inch pieces.

Instant Pot Method:

  1. 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.
  2. Add chopped onion and saute till onions turn light brown.
  3. Next, add green beans, carrots, turmeric powder, salt, water and mix well. Make sure to scrape any spice if sticking to the pot.
  4. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 1 minute.
  5. When the instant pot beeps, do a QUICK RELEASE (QR).
  6. Remove lid away from you, add fresh shredded coconut and mix well.

Stovetop Pot Method:

  1. 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.
  2. Once the carrots and beans become tender, add freshly shredded coconut and mix well. Carrot beans thoran is ready to serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.