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Home ยป Basic Recipes

Carrot Poriyal | How to make carrot poriyal

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carrot poriyal

Last updated on May 22nd, 2025 at 10:33 am

Carrot Poriyal - The best way to have carrots is make this poriyal that retains all the flavor of carrot. It has some added spice and saltiness and the natural sweetness from carrots, a perfect combination. A few more ingredients are added to enhance the flavor of the carrot further. This poriyal is the best side dish for a South Indian lunch!

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Carrot poriyal, how to make carrot poriyal, beans carrot poriyal, carrot poriyal tamil

I have always loved carrots and beetroots which is why I love poriyals made with the same. Carrot poriyal is a simply plain way to bring about South Indian-ness to an otherwise foreign vegetable. Whatever way you eat carrots, poriyals will always be the sure way to eat lot of vegetables.

Traditionally most of the simple poriyals are made by tempering and then boiling the vegetables in them. Some households even follow the same method for carrot. But the best way to make this is to steam the vegetables; steaming locks in the flavor and nutrients and there is no loss here. Steamed carrots when sauteed with a few other ingredients makes the best carrot poriyal.

Carrot Poriyal

What goes in this carrot poriyal:

how to make carrot poriyal, steamed carrots
  • Oil: Just a teeny bit of oil to required to sautรฉ the ingredients which makes the ingredients cooked and not raw. I like to use coconut oil for this carrot poriyal. I feel that coconut oil brings out the best taste in this dish.
  • Seeds and curry leaves: Mustard seeds, Urad Dal and Curry leaves are added. Mustard seeds and Curry Leaves, a default in South Indian cooking, adds a teeny bit of bitterness and ensures that the oil is hot enough. The 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. My mother and grandmother use shallots which is even sweeter when added. Use any onion of your choice interchangeably.
  • Chillies give the required spiciness to this poriyal. You can also use dried red chillies or half and half fresh green chillies and dried chillies.
  • Coconut: Coconut was considered a "bad" food for over a decade and a half. But of recent times, it is coming out as a superfood as it has always been. There was a time I was making carrot poriyal without coconut but not anymore. I like getting the essential fatty acids and lauric acid by adding in coconut while making carrot poriyal. It also adds volume to the carrot poriyal.

Serving and Storing Suggestions:

Carrot poriyal is an excellent side dish for lunch especially South Indian Lunches. I like to pair it with Pavakkai Puli Kulambu or VathaKulambu; typically any curry that is slightly bitter. So that the sweetness from carrot poriyal gives a balance to the palate.

This poriyal is best served immediately. If there are leftovers, ensure that you put it in the fridge immediately. Since this has coconut, it tends to go bad if left on the counter for more than 2 hours. So store it in the refrigerator and heat it when required.

Notes:

  • I use a regular stainless steel sautรฉ pan for making this hence I use 2 tablespoon oil.ย 
  • Steaming for 20 minutes makes the carrots soft enough for this poriyal.ย 
  • Coconuts add the finishing touch and the typical South Indian touch. I suggest you use it for the best results.
  • If you don't have a grater, use mixer grinder to shred coconut bits.
carrot poriyal recipe, carrot poriyal seivathu poriyal

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carrot poriyal tamil, carrot poriyal recipe
Print Recipe
5 from 1 vote

Carrot Poriyal | South Indian Carrot stir fry

Carrot Poriyal - The best way to have carrots is make this carrot poriyal that retains all the flavor of carrot. It has some added spice and saltiness and the natural sweetness from carrots, a perfect combination. A few more ingredients are added to enhance the flavor of the carrot further. This poriyal is the best side dish for a South Indian lunch!
Prep Time10 minutes mins
Cook Time10 minutes mins
Steaming Time20 minutes mins
Total Time40 minutes mins
Course: Lunch
Cuisine: South Indian, Tamil Cuisine
Keyword: vegetables
Servings: 4 people
Calories: 294kcal
Author: Niveditha
Rate/ Comment on this Recipe

Equipment

  • Steamer
  • Saute Pan

Ingredients

  • 3 medium-sized Carrots , 250g
  • 1-2 tablespoon Coconut Oil
  • ยฝ teaspoon Mustard Seeds
  • 1 teaspoon Broken Urad Dal
  • 1-2 sprigs Curry Leaves
  • 1 medium Red Onion , 100g, choppedยฝ
  • 4 medium Green Chillies , slit in half
  • ยฝ teaspoon Salt , adjust to taste
  • โ…› cup Shredded coconut , 50g

Instructions

  • Chop the carrots into tiny squares and put it in a steamer basket. Pour a cup of water in the steamer base, place the basket and cover with lid; steam the carrots for 20 minutes.
  • Heat the sautรฉ pan with the oil and let it get hot. Once hot, add the mustard seeds and wait until it splutters.
  • Then add the Urad Dal and curry leaves. Let the dal turn golden brown. Next, add the chopped onions and sautรฉ pan until it is completely translucent.
  • Next add the green chillies and sautรฉ for a few seconds. Add the salt and stir. Lastly add the steamed carrots to the pan and sautรฉ for 5 minutes until all the flavours seep in to the carrots. Keep stirring to avoid scorching.
  • Finally, add the grated coconut and remove the pan from heat. Stir to thoroughly mix the coconut with the carrots. Serve it immediately!
Nutrition Facts
Carrot Poriyal | South Indian Carrot stir fry
Amount Per Serving (1 serving)
Calories 294 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Sodium 348mg15%
Potassium 65mg2%
Carbohydrates 28g9%
Fiber 17g71%
Sugar 12g13%
Protein 7g14%
Vitamin A 220IU4%
Vitamin C 12mg15%
Calcium 8mg1%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • I use a regular stainless steel sautรฉ pan for making this hence I use 2 tablespoon oil.ย 
  • Steaming for 20 minutes makes the carrots soft enough for this poriyal.ย 
  • Coconuts add the finishing touch and the typical South Indian touch. I suggest you use it for the best results.
  • If you don't have a grater, use mixer grinder to shred coconut bits.
Tried this recipe?Please rate it above! Also comment below to let me know your thoughts! ๐Ÿ™‚

Made this? Got doubts? Let me know what you think in the comments below! 

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Comments

  1. nive says

    May 22, 2025 at 12:56 pm

    5 stars
    authentic style of Tamil style carrot poriyal

    Reply
5 from 1 vote

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Niveditha Sanjeev blogger at www.gingerskillet.com

Hey I'm Niveditha!

I'm a food blogger, food photographer, and self-taught baker based in Tamil Nadu, India. I created this blog to share easy and simple recipes that homecook can enjoy. I hope you find your new favorite recipe here. I'd love to connect with you if you have any doubts!

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