Ingredients

1. Beans – 220 gms
2. Carrots – 2
3. Green chillies – 2
4. Oil – 2 tsp
5. Mustard seeds – 1/2 tsp
6. Cumin seeds – 1/2 tsp
7. Hing (asafoetida) – a pinch
8. Curry leaves – 12
9. Dry chillies - 3
10. Chana dal (Bengal gram) – 1 tsp
11. Fresh coconut (grated) – 4 tbsp
12. Salt - as per taste

Method

1. Chop the beans and carrot into small pieces and keep it aside.
2. Slice the green chillies and keep it aside.
3. Take a kadai or any vessel, add oil, when it gets warm add mustard seeds, cumin seeds, hing, chana dal, dry chillies stir well, when it sputters add green chillies and curry leaves and fry it, for 30sec.
4. Now add beans and carrot mix well, then simmer the flame and add water less than 1/3rd cup of water or 4tbsp water, salt and mix well.
5. Close the lid and cook till the beans are cooked well, it will take 12 to 15min, when it is almost cooked and no water remains add grated coconut, mix it well.
6. Switch it off, as soon as grated coconut is added.
7. Serve this poriyal with plain rice and sambar or rasam.

Notes

1. If you want can add the boiled or steamed vegetables after the thadka, mix it well, then add the grated coconut and switch it off. It is for quick version.
2. With the same ingredients you can make cabbage poriyal, beetroot poriyal, carrot poriyal or mixed vegetables poriyal.