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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

Equipment

  • Heavy bottom pan to cook the subzi

Ingredients

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

Tempering

  • 1 tsp oil
  • ½ tsp mustard seeds
  • ⅛ tsp hing/asafoetida
  • 3 nos red chilies
  • ½ tsp urad dal optional, i don't use
  • ½ tsp 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.

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