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.
For more carrot recipes, you can check
Almond carrot smoothie
Carrot chutney
Carrot rice
Carrot pickle
Carrot beans curry
Carrot halwa
Carrot poriyal recipe
Carrot poriyal
Carrot poriyal is a simple tamilnadu style stir fry made with coconut. It is served with rice.
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 the recipe
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.
Video
NUTRITION
Calories: 141kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 332mg | Fiber: 3g | Sugar: 4g | Vitamin A: 16105IU | Vitamin C: 43.8mg | Calcium: 20mg | Iron: 1.2mg
Kavitha says
Hope my query is not irrelevant to the blog.
Which is the best way to store vegetables in fridge to keep them fresh for long? Closed in plastic bags or in openly net baskets?
swasthi says
Hi Kavitha
No problem. For freshness plastic bags with holes are best.
I usually keep them in a moist cloth and use up in 3 to 4 days as I prefer not to keep them in plastic bags. I saw my mum using net bags and felt they are just not of much use
vidya says
Look yummy recipe. Thanks for sharing.
swasthi says
Welcome Vidya