Carrot poriyal, a quick stir-fry of carrots with chilies and coconut. A day to day dish made in many south-indian homes.Jump to Recipe
Table of contents
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.
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.
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.
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
- Heavy bottom pan to cook the subzi
- 2 nos big carrots 207 grams when peeled
- 3 tablespoon freshly or frozen coconut
- ½ teaspoon salt or to taste
- 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
- 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.
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
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