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Carrot Beans and Peas Poriyal


Starting the 3rd week of blogging Marathon #90 with everyday lunch/dinner recipes.Being a rice eater most of our weekday lunch or dinner would be a simple South Indian cooking.As kids's prefer to eat rice once in a day, I do a veggie poriyal and some sambar or kuzhambhu variety.

For day 1,I sharing a poriyal recipe with mixed veggies and green lentil(moong dhal).I make this poriyal whenever I have a small portion of those veggies.It pairs very well with sambar spicy kuzhambhu varieties.This recipe is a no onion-garlic version and all the veggies are homegrown.




                                                                      
                                                            
                                                                             Carrot,Beans and Peas Poriyal 

                                                                  
   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes
   Serves 3(generously)


  Ingredients




  
Ingredient
Quantity
Beans (finely chopped)
1 cup
Carrot (finely chopped)
1/3 cup
Green peas/pacahi pattani(fresh or frozen)
1/2 cup
Green chilly/pachamilagai
2(slit lengthy)
Moong dhal/paasiparuppu
2 tbs
Coconut(grated)
3 tbs
Red chilly powder/milagai podi
1/8 tsp
Curry leaves/karivepillai
few leaves
Salt
1 tsp
Oil
2 tsp



 For the tempering

Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Urad dhal/uluthamparuppu
1.5 tsp
Red chilly/varamilagai
1 (broken)
Asafoetida/perungayam
a pinch
  
   Method 
  • Soak the moong dhal in water for 10 minutes,meanwhile chop the veggies and keep it aside.Once the moong dhla is soaked for 10 minutes,drain the water,set it aside.
    • Now keep a pan on the stove top with 1/2 cup of water.To this add the soaked moong dhal and cook it for a minute.Now add the fresh green peas and cook it for a minute.
    • Add in the remaining veggies,salt,red chilly powder and green chilly.Mix it well and cook it covred in a medium flame for 5-6 minutes or until the veggies are cooked.
    •  Now add in the grated coconut and mix it well.Now in a separate pan add the oil and do the tempering and add it to the veggies.Mix it well and put off the flame.
    • Serve it along with rice and kulambhu.




    • Since I wanted the dhal to be slightly mushy,Soake it for 10 minutes.If you want it to be separated then no need to soak.
    • Finely chopped shallots can also be added in the tempering.


    Enjoy.........................................



    Being a rice eater most of our weekday lunch or dinner would be a simple South Indian cook Carrot Beans and Peas Poriyal


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

    Sumber http://www.naliniscooking.com

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