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 

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   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.........................................

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