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5.0 from 24 votes

Carrot Poriyal

Carrot poriyal is simple and easy to prepare dish from the South Indian cuisine. This is no onion no garlic recipe made with carrots, spices and coconut.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 125 kcal
Course: Side Dish
Cuisine: Indian

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 finely chopped carrots
  • ½ cup water or add as required
  • ⅓ cup grated fresh coconut
  • salt as required

Instructions

    Cup of Yum
  1. Heat 2 tablespoons sesame oil in a kadai or pan. Keep the heat to a low and then add 1 teaspoon mustard seeds.
  2. Once the mustard seeds begin to crackle, then add 1 teaspoon urad dal (husked and split black gram).
  3. Fry till the urad dal becomes golden. Do stir. Also do make sure that the lentils do not get burnt.
  4. Then add chopped green chillies and curry leaves. Stir and mix.
  5. Add finely chopped carrots.
  6. Add turmeric powder and asafoetida.
  7. Season with salt as required.
  8. Add ½ cup water and give a stir.
  9. 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.
  10. 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.
  11. Mix very well and then switch off the heat.
  12. Serve Carrot Poriyal hot or warm. You can garnish with some chopped coriander leaves while serving.

Notes

  • You can use a whole dry red chili instead of green chili.
  • You can either finely chop or grate the carrots. If using grated carrots, then do remember to add less water and the cooking time will also reduce.
  • Recipe can be doubled.

Nutrition Information

Calories 125kcal (6%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Sodium 375mg (16%) Potassium 239mg (7%) 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 Phosphorus 37mg Zinc 0.3mg

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 125

% 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.