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
For best results follow the step-by-step photos above the recipe card
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
Instructions
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 (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.
© Swasthi’s Recipes
Sandy says
Swasthi, I cooked the dish again last night. I did check yesterday so you must have replied later and I missed it – but thank you for your advice. Anyway, some advice from my friend in Chennai was to fry the dal in a little oil until golden, then soak for 20 minutes in a little water, then drain and add into the cooking. There was a nutty earthy flavour which was good and while the dal was obvious in the dish, it was softer.
Thought I might share that with you, but will try your method next. Many thanks again.
swasthi says
Hi Sandy,
Yes I am quite late in replying the comments. I like your friend’s suggestion. Glad the dish turned out good. Thanks again
Sandy says
Lovely addition to your lamb korma and jeera rice i cooked last week. I knew the chana dal was going to be a bit challenging on the bit for some. No problem with the urad dal.
Would dry roasting it beforehand maybe present it a little softer in the dish? Or replace with chopped cashew nuts? I love the flavour of the dals but …
swasthi says
Hi Sandy
Glad to hear that! Yes some cashews will be better. Soaking the lentils doesn’t roast the dals well and the aroma is not same. So I usually temper with the dal and then pour little water. Cook in the pan itself until slightly tender, then add the veggies. I have a teething kid at home. He complains even after cooking them with little water in the tempering. I think skipping is the only option. But cashews will work well too. Thanks for trying the recipes and sharing the outcome.
🙂
Guru says
Tried this veggie recipe for my 8 year daughter and she liked it! Delicious and nutritious accompaniment to a meal, thank you!
swasthi says
Hi!
You are welcome! Glad your kid liked it. Thank you!
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