Carrot Poriyal Recipe
The Carrot Poriyal recipe is a delightful South Indian side dish that features finely chopped carrots sautéed with mustard seeds, urad dal, and aromatic curry leaves. A favorite in South Indian households, this dish balances the natural sweetness of carrots with the mild heat of spices, offering a crunchy texture and vibrant color. Often paired with rice dishes like sambar rice or curd rice, the Carrot Poriyal recipe is both nutritious and easy to prepare. Bursting with traditional flavors, it's the perfect addition to your meal, making it a must-try for anyone keen on exploring South Indian cuisine.
Equipment
- Frying pan or wok
- Wooden spoon
- Grater
Ingredients
- 2 cups of grated or finely chopped carrots
- 1 tbsp oil (coconut or vegetable oil)
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2 green chilies, slit lengthwise
- 8-10 curry leaves
- Salt to taste
- 1/4 cup grated coconut
Instructions
- Heat oil in a frying pan over medium heat. Add mustard seeds and let them splutter.
- Add urad dal and sauté until it turns golden.
- Toss in green chilies and curry leaves, and sauté until fragrant.
- Add the grated carrots and mix well. Cook for 5-7 minutes until the carrots are tender.
- Add salt to taste and stir in the grated coconut. Mix until combined.
- Serve hot as a side dish with rice or chapati.
Notes
- For added flavor, you can sprinkle some roasted peanuts or cashews on top before serving.
- If you prefer a spicier version, add extra green chilies or a pinch of red chili powder while cooking.
- Use freshly grated coconut for the best texture and taste, but you can substitute with desiccated coconut if fresh isn’t available.
- Carrot Poriyal can be stored in the refrigerator for up to 2 days and reheated before serving.
- This dish pairs well with rice varieties such as sambar rice, lemon rice, or curd rice.
