Carrot poriyal recipe – Tamilnadu style carrot stir fry recipe with coconut. I make vegetable stir fry often for the kids’ school box to go with lemon rice, coconut rice or with pudina rice as my kids’ do not prefer gravy dishes for the lunch box. Vegetable stir fry dishes also go well as a side with rasam or sambar & rice.
Poriyal is a simple stir fry dish from Tamilnadu cuisine which can be made with or without coconut. It is usually served in a south Indian meal to accompany plain rice. If you do not prefer coconut in your stir fry recipes, then you can check this carrot stir fry recipe.
Carrot poriyal recipe
Ingredients (1 cup = 240ml )
- 250 grams carrot chopped
- 1 ½ tbsp oil
- ¼ to ½ tsp mustard seeds
- ¾ tbsp urad dal
- ¾ tbsp chana dal
- Pinch hing
- 1 sprig curry leaves
- 1 to 2 green chilies chopped
- 1 red chili broken
- 2 to 3 tbsps coconut grated fresh
- 1/8 tsp turmeric
- Salt as needed
How to make carrot poriyal
- Wash carrots well in lot of water or under running water. Peel them and cut off both the edges.
- Chop to ¼ inch pieces.
- Heat oil in a pan. Saute mustard, urad dal, chana dal, green chili and red chili.
- Add hing and curry leaves. Saute for a while until the dals turn golden.
- Add chopped carrpts, turmeric and salt. Saute for 2 mins.
- Cook covered for 2 to 3 mins on a low flame or heat. This helps to release the moisture and cook the carrots.
- If needed sprinkle water if carrots are not tender. Cover and cook until soft and tender.
- Add fresh grated coconut. If the heat from green chili is not sufficient you can also add chilli powder or sambar powder.
- Mix well and saute for a minute.
- Switch off and serve carrot poriyal with rice.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
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