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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.
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


  • 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
  • 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.