Beans Carrot Poriyal

🔥 Prep

• Wash and finely chop the 150 g French Beans into small, even pieces.
• Wash, peel, and finely chop the 150 g Carrot to match the size of the beans.
• Slit the 2 pcs Green Chillies lengthwise (or chop finely if preferred).
• Measure out 3 tbsp Grated Coconut, 1 tsp Mustard Seeds, 1 tsp Urad Dal, 1 tbsp Oil, 10 pcs Curry Leaves, and 1 tsp Salt into separate small bowls for easy access.

🔥 Cook

• 1. Heat 1 tbsp Oil in a kadai or wide pan over medium heat until shimmering.
• 2. Add 1 tsp Mustard Seeds and let them splutter for ~30 seconds.
• 3. Add 1 tsp Urad Dal and fry until it turns golden brown, about 1 minute.
• 4. Add 10 pcs Curry Leaves and the slit 2 pcs Green Chillies; sauté for 10-15 seconds until aromatic.
• 5. Add the chopped 150 g French Beans and 150 g Carrot; stir-fry on medium-high heat for 2 minutes to coat them in oil.
• 6. Sprinkle 1 tsp Salt and 2-3 tbsp water; mix well, cover with a lid, and cook on medium-low heat for 5-7 minutes until vegetables are tender but retain a slight crunch.
• 7. Remove the lid, add 3 tbsp Grated Coconut, and toss thoroughly on medium heat for 1-2 minutes until the coconut is well incorporated and the raw smell disappears.
• 8. Turn off the heat and transfer immediately to a serving bowl to stop further cooking.

🔥 Serve

• Serve hot as a classic South Indian side dish alongside steamed rice, sambar, and rasam.
• Pair with soft chapatis or phulkas for a light lunch or dinner.
• Garnish with a final sprinkle of fresh grated coconut if desired.