Carrot Poriyal is a South Indian dish that's essentially a dry stir-fry of carrots with a mix of spices and freshly grated coconut. It's a quick and flavorful side dish that pairs well with rice and other South Indian main courses. Here's how to make carrot poriyal:
How to prepare.
Carrot poriyal recipe
Ingredients:
➤2 cups of finely chopped carrots
➤1/4 cup of grated coconut (fresh or frozen)
➤1 tablespoon of oil
➤1/2 teaspoon of mustard seeds
➤1/2 teaspoon of urad dal (split black gram)
➤1/2 teaspoon of chana dal (split chickpeas)
➤2-3 green chilies, slit lengthwise (adjust to your spice preference)
➤A pinch of hing (asafoetida)
➤1/2 teaspoon of turmeric powder
➤A few curry leaves
➤Salt to taste
Instructions:
1. Heat oil in a pan or kadai over medium heat.
2. Add mustard seeds and let them splutter. Then add urad dal and chana dal. Sauté until they turn golden brown.
3. Add the green chilies and curry leaves, and sauté for a minute.
4. Add the finely chopped carrots and stir well to coat them with the tempering.
5. Add a pinch of hing (asafoetida) and turmeric powder. Mix everything together.
6. Reduce the heat to low, cover the pan, and let the carrots cook for about 10-15 minutes. Stir occasionally to ensure even cooking.
7. Check the carrots for doneness. They should be tender but still have a slight crunch. If needed, you can sprinkle a little water and continue cooking.
8. Once the carrots are cooked to your liking, add salt and grated coconut.
9. Stir everything well and cook for an additional 2-3 minutes to let the flavors meld together.
10. Remove the pan from the heat and transfer the carrot poriyal to a serving dish.
11. Serve the carrot poriyal as a side dish with rice and your favorite South Indian curries or as part of a traditional meal.
Carrot poriyal is not only tasty but also healthy and nutritious. It's a great way to include carrots in your diet and enjoy their natural sweetness with a touch of spiciness and coconut flavor.
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