Carrot Poriyal
User Reviews
5
Carrot Poriyal
Description
This Carrot Poriyal recipe begins by tempering mustard seeds and urad dal in sesame oil until fragrant and golden. Chopped green chili and curry leaves are then added for aromatic spice and flavor. Finely chopped carrots join the pan along with turmeric and a pinch of asafoetida, imparting color and subtle earthiness. The carrots are seasoned with salt and gently simmered with water until tender but not mushy.
Once the carrots are cooked and most of the water has evaporated, freshly grated coconut is mixed in to add moistness and a mild sweetness that balances the spices. The final dish has a delicately crunchy texture from the tender carrots and coconut, brightened by the gentle heat of chili and the distinctive aroma of curry leaves and mustard seeds.
Carrot Poriyal is commonly served alongside rice and lentils, enhancing a meal with its distinct textures and flavors. It is a versatile side that adds color and light spice to South Indian and similar meal settings.
Alternative ingredients like a dry red chili can be used in place of green chili according to taste preferences. The recipe can be doubled to serve more people. When using grated carrots instead of chopped, adjust water quantities and cooking time to avoid overcooking.
Ingredients
- 2 tablespoons sesame oil (gingelly oil)
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (husked and split black gram)
- 1 green chili chopped or about ½ teaspoon
- 8 to 9 curry leaves - whole or chopped
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 pinch asafoetida (hing)
- 2 cups carrot finely chopped
- ½ cup water or add as required
- ⅓ cup coconut grated fresh
- salt as required
Instructions
- Heat 2 tablespoons sesame oil in a kadai or pan. Keep the heat to a low and then add 1 teaspoon mustard seeds.
- Once the mustard seeds begin to crackle, then add 1 teaspoon urad dal (husked and split black gram).
- Fry till the urad dal becomes golden. Do stir. Also do make sure that the lentils do not get burnt.
- Then add chopped green chillies and curry leaves. Stir and mix.
- Add finely chopped carrots.
- Add turmeric powder and asafoetida.
- Season with salt as required.
- Add ½ cup water and give a stir.
- Cover the pan with its lid and simmer on a low flame till the carrots are tender and cooked. Do check after every 4 to 5 minutes. If the water dries up in the pan, then you can add some more water.
- Once the carrots are cooked, then add grated fresh coconut. If there is some water in the pan, then let it evaporate before adding the coconut. Remove the lid and cook till all the water is evaporated.
- Mix very well and then switch off the heat.
- Serve Carrot Poriyal hot or warm. You can garnish with some chopped coriander leaves while serving.
Notes
- A whole dry red chili can replace green chili for a different heat profile.
- Carrots can be grated or finely chopped; grated carrots require less water and shorter cooking time.
- The recipe can be doubled to increase serving quantity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 375mg | 16% |
| Potassium | 239mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 10768IU | 215% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.04mg | |
| Vitamin B3 (Niacin) | 24mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 46mg | 51% |
| Vitamin E | 1mg | |
| Vitamin K | 10µg | |
| Calcium | 36mg | 4% |
| Vitamin B9 (Folate) | 250µg | |
| Iron | 1mg | 6% |
| Magnesium | 14mg | 4% |
| Phosphorus | 37mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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