Carrot Poriyal is one of the simplest dry curry. Made using mild spices and tempering, this poriyal can be made very quickly. This colorful poriyal goes very well as an accompaniment with any kuzhambu / rice varities.
We can use carrots and make many different delicious dishes. This carrot poriyal is one of the simplest way to use carrot and this poriyal goes well with any kuzhambu / sambar or rice varieties. Fine chopping of carrots make this poriyal really delicious. As carrots are salad veggies, it gets cooked so quickly and we would have a delicious poriyal within minutes.
Tips for making Carrot Poriyal
Chop the carrot very finely. It will make the poriyal looks appealing and also makes more delicious.
Adding salt itself brings out the moisture of the carrot making it cook faster. So do not add more water. If needed, sprinkle little water.
Add coconut once all the moisture is absorbed and the carrots become tender.
Variations:
We can grind coconut, cumin and red chili without adding water. Add this coconut paste to the cooked carrot.
We can also grind coconut, roasted gram, red chili and jeera. Roasted gram gives a nutty flavor to the poriyal.
If we like, we can sauté onions after tempering and then once the onions turn translucent we can add carrots and continue the rest of the procedure.
Carrot Poriyal is one of the simplest dry curry. Made using mild spices and tempering, this poriyal can be made very quickly. This colorful poriyal goes very well as an accompaniment with any kuzhambu / rice varities.
Wash the carrots and peel the skin. Chop them to small pieces. Set the chopped carrots aside.
Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and fry them till they are golden brown.Then add broken red chillies and saute for couple of seconds
Add chopped carrots to the pan and give a good mix. Then add turmeric powder and salt and give a mix. Sprinkle some water and cover the pan with a lid and allow the carrots to cook in medium flame.
Occasionally stir in the carrots till they are nicely cooked and become soft and tender. When the water is fully absorbed and the carrots are cooked completely, add grated coconut and mix well
Healthy and yummy Carrot Poriyal is now ready to serve!!!
Nutritional Info
Nutrition Facts
Carrot Poriyal | Carrot Stir-Fry curry
Amount Per Serving (100 g)
Calories 110Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 200mg9%
Carbohydrates 6g2%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures :
Wash the carrots and peel the skin and chop them finely
Set the chopped carrots aside. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and fry them till they are golden brown. Then add broken red chillies and saute for couple of seconds
Add chopped carrots to the pan and give a good mix. Then add turmeric powder and salt and give a mix. Sprinkle 1/4 cup of water and cover the pan with a lid and allow the carrots to cook in medium flame.
Occasionally stir in the carrots till they are nicely cooked and become soft and tender. When the water is fully absorbed and the carrots are cooked completely, add grated coconut and mix well
Healthy and yummy Carrot Poriyal is now ready to serve!!!
