Carrot poriyal

Carrot poriyal is also similar to my other thuvaram/poriyal varieties. It includes simple ingredients like coconut, small onions, green chillies, cumins and other tempering ingredients. For this poriyal, you can add cooked green peas or black eyed peas.


I always recommend to cook the vegetables with little water and then sauted with the mustard and urid dal and ground coconut mixture is added for flavours. The ground coconut paste adds lot of flavours to any poriyal or thuvaram rather than garnishing with few grated coconuts. This carrot poriyal is a good side dish for sambar, puli illa kuzhambu, lemon rice and coconut rice.

Checkout my other poriyal/thuvaram recipes

Carrot poriyal/stir fry recipe



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This carrot poriyal is a best side dish for sambar, puli illa kuzhambu, lemon rice and coconut rice.

Prep time : 10 minutes
Cook time : 10 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 6 medium carrots
  • few curry leaves
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • salt to taste
  • 1 tbsp oil
For coconut mixture
  • 4 tbsp fresh grated coconuts
  • 1 green chilly
  • 2 small onions
  • 2 garlic cloves
  • 1/2 tsp cumin
Cooking Directions
  1. Wash the carrots and peel the skins gently. Cut them into small cubes.
  2. Take a small chutney jar and add the grated coconuts, green chilly, small onions, garlic cloves and cumin. Whip them or grind them without any water coarsely.
  3. Add the chopped carrots in a vessel and pour 1/4 cup of water. Cook the carrots on medium heat until soft. When they are cooked well, transfer it to the bowl.
  4. Now add the required salt and ground coconut mixture. Mix them well.  
  5. Heat oil in a pan and add the mustard and urid dal. Allow them to crackle and add the curry leaves. Add the mixed carrots to the pan and stir them well until it becomes dry and transfer it to the serving dish.

Carrot poriyal/stir fry with step by step photos 

 Wash the carrots and peel the skins gently. Cut them into small cubes.  

Take a small chutney jar and add the grated coconuts, green chilly, small onions, garlic cloves and cumin. Whip them or grind them without any water coarsely.

Add the chopped carrots in a vessel and pour 1/4 cup of water. Cook the carrots on medium heat until soft.

When they are cooked well, transfer it to the bowl.

Now add the required salt and ground coconut mixture. Mix them well.

Heat oil in a pan and add the mustard and urid dal. Allow them to crackle and add the curry leaves. Add the mixed carrots to the pan and stir them well on high heat for a few minutes, until it becomes dry and transfer it to the serving dish.  

Yummy and tasty Carrot poriyal is ready to serve. Enjoy this Carrot poriyal for sambar, rasam or puli illa kuzhambu. If you try this recipe for Carrot poriyal send us your comments below and share the recipe for your friends and family.

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Beetroot stir fry/puttu - Beetroot puttu is a quick side dish for your lunch. In my blog, I have already posted plantain puttu and potato puttu which can be prepared easily without much work. This beetroot puttu is also similar and there is no need for precooking as done for plantain and potatoes. Anyone can prepare this easy dish for your family. For this dish also I suggest to use fresh beetroots which can be easily grated and gets cooked within few minutes. If you use 4 days old refrigerated beetroots it is difficult for grating and the taste is also not good. This beetroot puttu is a perfect side dish for sambar, rasam and pulikuzhambu. The leftover puttu can be used to prepare beetroot utthapam. Now let's see how to prepare this beetroot puttu.
Ladies finger(Okra) poriyal/stir fry - Ladies finger/okra is a high fibre vegetable and are easy to cook. When it comes to preparing a side dish for rice with ladies finger there are many interesting dishes that tastes good. This ladies finger poriyal is prepared with lots of chopped onions and coconuts. You can eat this poriyal simply as a salad. Be it a poriyal or sabzi, always use fresh ladies finger. Please avoid refrigeration for ladies finger because it loses its beautiful colour and texture. If you are using refrigeration use within 1 or 2 days. And one more point store them in a cotton cloth bag. After washing the ladies finger spread them in a towel for 30 minutes and then chop them. I always suggest to cook with less oil for any dishes made with ladies finger.  If you follow these simple instructions you can get perfect results. Now let's see how to prepare this poriyal.



The combination of diced beans, diced carrots, cooked toor dal and coconut small onion paste makes a colourful side dish for Sambar, rasam and for all South Indian meals.This is an easy recipe that could work best for a busy weekday mornings for your lunch boxes because there is no much prepation after chopping the veggies. You don't need to cook seperate toor dal for this recipe, just add a tbsp of cooked dal from your already cooked dal for sambar. You can also leave it and just finish it with the coconut paste. As usual I prefer to cook the vegetables with little water and then sauted with the other ingredients. We follow this method for poriyal, thuvaram and other varieties for many years and the taste is also unique. So if you trust me, do try this method then you can feel the difference in the resulting dish.

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