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!
Servings 3 people
Equipment
- Steamer
- Saute Pan
Ingredients
- 3 medium-sized Carrots , 250g
- 1-2 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds
- 1 tsp Broken Urad Dal
- 1-2 sprigs Curry Leaves
- 1 medium Red Onion , 100g, chopped½
- 4 medium Green Chillies , slit in half
- 1/2 tsp Salt , adjust to taste
- 1/8 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 sauté 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 sauté pan 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 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!
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.