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    Home » Delicious-Sides » Dry Curry » Carrot Poriyal|Dry Subzi|How to make Carrot Poriyal

    Carrot Poriyal|Dry Subzi|How to make Carrot Poriyal

    Apr 2, 2019 · Modified: Mar 6, 2021 by Priya_Srinivasan ·

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    Carrot poriyal, a quick stir-fry of carrots with chilies and coconut. A day to day dish made in many south-indian homes.

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    Carrot poriyal

    Table of contents

    • What is poriyal?
    • The Food Story
    • How to make Carrot Poriyal
    • More interesting Carrot recipes
    • Do you like the recipe? PIN IT

    What is poriyal?

    Poriyal, tamil word used for stir-fried/sauteed vegetable. So, Carrot poriyal almost means stir-fried carrots. Whereas stir-fry uses high heat, here we use medium heat.

    Poriyals are usually quick and simple. Like this beans poriyal, It takes less than 20 minutes to make poriyal. Most of veggies used can be flash cooked in minutes. Veggies like beans, carrots, cabbage take very less time to cook. Whereas veggies like sweet potatoes, yams can be parboiled and then made into poriyals.

    Carrot subzi

    The Food Story

    Carrots, you love them or hate them. I have a lover and hater at home. My elder one actually runs a mile and crys a bucket when i give him carrots, whereas my lil one loves to munch on a carrot like a little bunny.

    carrot payasam
    Carrot Moong dal Payasam

    I mask the carrots into many things and feed my both kids. This carrot vadai, is a big hit at home, so is this carrot moongdal payasam

    Okies, coming to today’s recipe, this is a simple stir-fry, freshest way possible next to eating it raw. I make this stir-fry regularly at home, eventually my elder one loves this, when served, hot straight from the pan, with some hot rasam rice. I love to eat this stir-fry as such, mix little curd or just add 2-3 tablespoons of rice to this and have a warm carrot rice. This is such a versatile stir-fry that can be transformed into various other things

    How to make Carrot Poriyal

    The recipe uses just some red chilies and regular tempering elements of a south-indian household. Some like to add some urad dal(split blackgram) and chana dal(split chickpeas) also to the tempering, my mom used to do that, but i don’t. If you like a little crunch, go ahead and add both to the tempering.

    Dry subzi

    Please check the Recipe card below for the exact measurements and detailed instructions.

    • Wash, peel and grate the carrots, i have used the big hole side of the grater.
    • In a heavy bottom pan, heat oil, add tempering, then throw in the grated carrots.
    • Sprinkle little water and let it cook covered for 7-8 minutes or until done.
    • finally add some grated coconut and salt. Mix well and take it off.

    On world carrot day on April 4, 2019, let us enjoy this colorful vegetable in the tastiest form.

    Carrot Poriyal | Dry Subzi |How to make Carrot Poriyal

    Carrot poriyal, a quick stir-fry of carrots with chilies and coconut. A day to day dish made in many south-indian homes.
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    Course: Salad, Side Dish
    Cuisine: Asian, Indian
    Keyword: Carrot curry, Carrot poriyal, How to make carrot stir-fry, Quick dry curry, Quick poriyal, South-indian style carrot curry
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories:

    Equipment

    • Heavy bottom pan to cook the subzi

    Ingredients

    • 2 nos big carrots 207 grams when peeled
    • 3 tablespoon freshly or frozen coconut
    • ½ teaspoon salt or to taste

    Tempering

    • 1 teaspoon oil
    • ½ teaspoon mustard seeds
    • ⅛ teaspoon hing/asafoetida
    • 3 nos red chilies
    • ½ teaspoon urad dal optional, i don't use
    • ½ teaspoon chana dal optional, i don't use
    • a sprig of curry leaf

    Instructions

    • Wash and peel the carrots. I have weighed the carrots after i peeled them, they weighed 207 grams. Grate the carrots. I use the big hole grater.
    • Heat oil in a heavy-bottom pan, splutter mustard seeds, add red chilies, next  add curry leaves and hing. saute quickly. If adding the dals to the tempering, add it now and saute until they turn golden brown.
    • Now add the grated carrots to this and mix well. Sprinkle little water and reduce the flame to medium, cover and cook for 5- 8 minutes. The carrots must be almost cooked by this time.
    • Remove the cover, add salt and sprinklelittle more water, mix well. Cover and cook for another 2- 3 minutes.
    • Remove the cover, add the grated coconut, mix well and take it off the heat. Serve this curry as an accompaniment with rice.

    Video

    Disclaimer

    I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

    Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen
    For Recipe VideosSubscribe & Follow @Icampinmykitchen on Youtube

    Enjoy this quick and easy carrot poriyal with rice. I love to eat it as such, when it is hot straight from the pan. A clean, fresh stir-fry to enjoy.

    More interesting Carrot recipes

    • Potato Carrot Soup
    • Carrot dosa
    • Microwave Carrot Orange Cake

    If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
    You could follow me and my recipes on  Facebook |  Instagram  | Pinterest  | twitter

    Do you like the recipe? PIN IT

    carrot poriyal pin

    More Dry Curry

    • Imli Aloo – Tangy Tamarind Potatoes Stir-fry
    • Bokchoy Poriyal | Bokchoi Stir-fry | Indian Style
    • Kadamba Poriyal | Mixed Vegetable Subzi
    • Broccoli Poriyal | Broccoli Stir-fry | Indian Style

    Reader Interactions

    Comments

    1. Lathiya

      April 02, 2019 at 7:49 pm

      Amazing recipe..I love carrot stir fry. Thank you for including my carrot raita

      Reply
    2. JollyHomemadeRecipes

      April 02, 2019 at 8:31 pm

      This is absolutely amazing recipe, I have never tasted or tried this type of stir fry recipe. I’ld love to try this sometime. Thanks for including mine punjabi gajar matar recipe !!

      Reply
    3. MySpicyKitchen

      April 03, 2019 at 3:23 pm

      We have live hate relationship with carrots. Not many takers at home for curries but love them in pulao. I personally prefer eating it raw. This Stir fry is very quick to prepare. Will try it sometime. Thanks for including my recipe in the list.

      Reply

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