Carrot Poriyal | How to make carrot poriyal

Last updated on May 23rd, 2021 at 07:28 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!

Jump to Recipe

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:

• Oil: Just a teeny bit of oil to required to sauté 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 sauté pan for making this hence I use 2 tbsp oil. 
• Steaming for 20 minutes makes the carrots soft enough for this poriyal. 
• 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.

More recipes you might like:

• South Indian Black Channa and Brinjal Curry
• Homemade Rasa Podi / Rasam Powder recipe
• The MOST flavorful Pearl Onion Chutney
• Instant Pot super delicious Rajma Masala

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