Preparation time
- Total: Approximately 40 minutes
- Preparation: 10 minutes
- Cooking: 30 minutes
Ingredients
- 5 Carrots (Gajjar) - diced small or cut lengthwise
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon White Urad Dal (Split)
- 1 Dry Red Chilli
- 4 Curry leaves - roughly torn
- 1/4 teaspoon Asafoetida (hing)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 cup Fresh coconut - grated
- 1 teaspoon Sunflower Oil
- Salt - to taste
Instructions
- To begin making the Carrot Poriyal Recipe, we will first steam the carrots, until soft and tender
- You can use a steamer to steam the carrots, but here I will show you how to cook using a pressure cooker
- Place the cut carrot into the pressure cooker, sprinkle some salt and add 3 tablespoons of water
- Cover the pressure cooker, place the weight on and pressure cook until you hear 2 whistles
- After 2 whistles turn off the heat
- Place the pressure cooker under running water to release the pressure immediately
- By releasing the pressure immediately, we prevent the carrots from getting over cooked
- Once the pressure is released, open the cooker and keep the carrots aside
- Our next step is to season the carrots:Heat a teaspoon of oil in a wok; add mustard seeds, urad dal, curry leaves, and red chilli
- Stir fry until the urad dal is lightly roasted and browned
- Once they crackle and brown; add asafoetida, turmeric powder, carrot and salt
- Sauté for few minutes and turn off the heat
- Check the salt and adjust to suit your taste
- Transfer the carrots to a serving bowl
- Serve Carrot Poriyal along with Tomato Rasam, Keerai Sambar, Steamed Rice and Elai Vadam for a weekday meal
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- South Indian Recipes
- Lunch
- Vegetarian