Carrot Poriyal Recipe {Tamil Style Carrot Stir Fry}

Carrot poriyal is a type of stir fry made with steamed carrots and just a few other ingredients. It is not only healthy but also incredibly delicious.

Carrot poriyal is a simple way to bring about South Indian-ness to an otherwise foreign vegetable.

While there are many ways to eat carrots, a poriyal is the perfect and most delicious way to include a large serving of vegetables in your meal. This is a dry carrot sabzi in South Indian style. 

WHY I LOVE THIS RECIPE

• Steaming - In some households, uncooked carrots are added to the fried onions and chillies, followed by water, and cooked till the carrots are done. Though it seems simpler, the best way to make this carrot poriyal is to steam the vegetables. Steaming locks in the flavor and nutrients, and there is no loss here. Steamed carrots, when sautéed with a few other ingredients, make the best carrot poriyal.
• Simple & Easy - All you have to do is chop, steam the carrots, and fry it, which is why I love making poriyals.
• Meal-prep friendly - You can choose to chop the carrots the previous day or even store steamed carrots for the next day. It cuts your time in the kitchen.
• Lunchbox - It is a great option for lunchbox meals. 

INGREDIENTS

Oil - I like to use coconut oil for this carrot poriyal. I find that coconut oil brings out the best taste in this dish.

You don't need too much of it; a little oil goes a long way. You can also use any vegetable oil that you prefer. 

Tempering - Mustard seeds and Curry Leaves, common ingredients in South Indian cooking, add a subtle flavor. It also lets us know if the oil is hot enough.

Urad Dal gives a break by adding a necessary crunch to an otherwise soft carrot poriyal recipe. 

Onions - I use red onions and chop them up the same size as the carrots. The best choice would be to use shallots or pearl onions, which are even sweeter when added. Use any onion of your choice.

Green Chilies - Give the required spiciness to this poriyal. I have used green chilies here.

You can also use dried red chillies or a combination of fresh green chillies and dried red chillies. 

Coconut: Fresh Coconut acts as a garnish, and it adds volume and dimension to this dish. You can also make this carrot poriyal without coconut if you're packing this poriyal for lunch.

I use manually grated coconut, but if you don't have the equipment, pulse coconut pieces in your food processor. You can easily find frozen shredded coconut in stores. 

INSTRUCTIONS TO MAKE CARROT PORIYAL

• Peel and wash the carrots. Snip the ends. Dice the carrots into ¼-inch cubes. 
• Pour a cup of water into the steamer base, place the basket, and cover with its lid. Steam the carrots for 20 minutes. 
• Heat the sauté pan with the coconut oil. Once the oil is hot, add the mustard seeds and wait until they splutter. 
• Then add the Urad Dal and curry leaves. Let the dal turn golden brown. 
• Next, add the chopped onions and sauté until it is completely translucent. 
• Next, add the green chillies and sauté for a few seconds. Add the salt and stir. 
• Lastly, add the steamed carrots to the pan and sauté for 5 minutes until all the flavours seep into the carrots. Keep stirring to avoid scorching.
• Finally, add the grated coconut and remove the pan from the heat. Stir thoroughly. Serve it hot!

SUBSTITUTIONS

• Instead of chopped carrots, you can use grated carrots. Use the broadest setting in your shredder or food processor. 

VARIATIONS

This recipe can be easily adapted to make many variations. 

• Make Carrot beans poriyal by using chopped beans and carrots. You can steam it together and stir-fry using the same method. I prefer to use French beans, which are dark green. You can also use light green beans. 
• Make cabbage carrot poriyal by using a mixture of cabbage and carrots. Steam them both separately because carrots take a bit longer to cook, and cabbage cooks faster. Once both the vegetables are cooked, stir-fry them together using the same recipe. Cut the cabbage into dice. 
• Make carrot peas poriyal by just adding a few uncooked fresh peas to the carrot when you steam them. This is one of the simplest variations. 

EQUIPMENT

I use a food processor and a chopping board alternatively to cut the carrots; the food processor when I make a big batch of carrot poriyal. 

Also, for the shredded coconuts, I use a coconut shredder/ grater. If you don't have a grater, use a mixer grinder to shred coconut bits.

I steam the vegetables in a regular idli steamer or an Instant Pot with a steamer basket. 

To stir-fry, I use a tri-ply stainless steel sauté pan.

SERVING SUGGESTIONS

Carrot poriyal is an excellent side dish for lunch, especially South Indian Lunches. Serve carrot poriyal with any south Indian lunch; it is a perfect side dish.

I often pair it with Murungakka Sambar with White Rice. I also pair it with Pavakka Puli kulambu to counter the bitterness of bitter gourd, and this Kondakadalai Kathirika Kulambu.

STORAGE

This carrot poriyal is best made in the morning and served for lunch. If you're planning to pack this for lunch, skip the coconut as fresh coconut tends to go stale. 

If there are leftovers, ensure that you put them in the fridge immediately. Since this has coconut, it tends to spoil if left on the counter for more than 2 hours.

So, store it in the refrigerator and reheat it later in the evening. Don't store it for the next day, especially if using coconut.

TOP TIP

• Steaming for 20 minutes makes the carrots soft enough for this poriyal. 
• Coconuts add the finishing touch and the typical taste of South India; use them for the best results. 
• This carrot poriyal will be ready in a few minutes, so stay close to the stove. If you leave it unattended, the onions will brown excessively.

GOT MORE QUESTIONS?