Skip to main content

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
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Pakoda Kadi - Chhatisgargh Special

    Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda...
    Post a Comment
    Read more

    Cauliflower Masala/Gobi Masala - No tomato Version

    Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                     ...
    Post a Comment
    Read more

    Cauliflower Onion Pakoda

    We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                   ...
    Post a Comment
    Read more