Rooted in Rasam

Poriyal (or Curry in TamBrahm terms) refers to a vegetable side dish, that is seasoned and steamed or sautéd.  This is eaten with a gravy like Sambar or Rasam and Rice.The tempering is just enough to make it tasty, and doesn’t over power the natural flavors  of the vegetable itself.

Why do I advocate pressure cooking this ?
Saves time – standing around and testing the vegetable every few minutes to see the degree to which it’s cooked, and of course energy !
I can parallel process other parts of my menu when this is on auto cook.

Carrot Beans Poriyal / Curry

In a 2 literature Pressure Cooker, or 3 qt Instant Pot

Heat 2 tsp Oil
Let Splutter
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 Green Chillis
Few Curry leaves

Add
2 cups Carrots
1 cup Peas
1 tsp Salt
1/4 cup water

Cook for 1 whistle in Pressure Cooker or 2 mts in Insatant Pot.

Open and enjoy!