South Indian Carrot Beans PoriyalVeg

1

Finely chop the green beans and carrots.

2

Place the chopped carrots and beans in a pan.

3

Add turmeric powder, salt, and just enough water to cook the vegetables without letting them submerge completely.

4

Cover with a lid and cook until tender. Halfway through, remove the lid to allow the remaining water to evaporate, ensuring the vegetables retain their texture.

5

In a mixer or food processor, combine the shredded coconut, ginger, green chili, and curry leaves.

6

Pulse until the mixture is coarsely ground (avoid adding water).

7

In a separate pan, heat the coconut oil.

8

Add the split urad dal and mustard seeds. Once the mustard seeds start to splutter, add the red chili.

9

Transfer the cooked carrot and beans mixture into the pan with the tempered spices.

10

Mix well, then fold in the ground coconut mixture.

11

Sauté for a couple of minutes to let the flavors meld.

12

Taste and adjust the salt if necessary, then remove from heat and serve.