Carrot Poriyal Recipe (Conventional Method)

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.

You may also want to try:

• Mixed Vegetable Poriyal
• Beetroot Poriyal
• Drumstick Poriyal
• Cluster Beans Poriyal 

Recipe Card to make Carrot Poriyal

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Carrot Poriyal | Carrot Stir-Fry curry

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.

Course Accompaniment

Cuisine Indian, South Indian, Tamil Nadu

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 3 people

Calories 110kcal

Author Sowmya Venkatachalam

Equipment

• Heavy Bottomed Pan

Ingredients

• 250 grans Carrot
• 1 pinch Turmeric Powder
• ¾ tsp Salt adjust to your taste
• 2 tbsp Grated Coconut

For Tempering

• 1 tsp Oil preferably coconut oil
• 1 tsp Mustard seeds
• 1 nos Red Chili (adjust to your spice level)
• 1 tsp Split Urad Dal

Instructions

Preparation

• 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!!!

Nutrition

Serving: 100g | Calories: 110kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Sodium: 200mg

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!!!

Carrot Poriyal

 

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