Carrot Bean Poriyal is naturally made without onion and garlic, making it perfect for festivals. Simply follow the recipe by sautéing mustard seeds, urad dal, and curry leaves in coconut oil, then add chopped carrots and beans along with a coconut spice paste for flavor.

If you don't have French beans, you can substitute them with green beans or even peas. For coconut, you can use desiccated coconut or omit it entirely for a lighter version. Additionally, if you want to reduce the spice, you can use fewer green chillies.

You can store leftover Carrot Bean Poriyal in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over low heat, adding a splash of water if it seems dry.

Carrot Bean Poriyal pairs wonderfully with steamed rice, sambar, or rasam for a traditional Onam Sadya experience. You can also serve it alongside chapatis or dosa for a delicious meal.

To make Carrot Bean Poriyal, start by washing and chopping the carrots and beans. Heat coconut oil in a pan, crackle mustard seeds, urad dal, and curry leaves, then add the chopped vegetables and water. Cover and simmer until cooked. Finally, mix in a coconut spice paste and simmer for a couple more minutes before serving.