Carrot poriyal / Carrot stir fry

  Pictured – Rice with  Coconut rasam / Thengapaal rasam,  Carrot poriyal, Chilli pappad and mango pickle. 

Carrot poriyal makes a healthy salad or a humble side dish that goes well with rice. You can make amazing variations of poriyal with vegetables like beans, beetroot, and cabbage. 


Carrot, diced fine- 4 nos
Oil – 3 tbsp
Mustard seeds – 1 tsp
Urad dal- 1 tsp
Dry red chillies, broken in to pieces, 2 nos
curry leaves
Onion, chopped – 1 medium
Green chillies, slit -4 nos
Coconut, grated – 1/2 cup
Salt to taste


Heat oil in a pan. Add mustard seeds and urad dal, Let it splutter. Now add curry leaves, dry red chillies and green chillies.  Add  chopped onion and saute for five minutes. Add carrots, Mix well. Now lower the heat and close the lid.  Let it cook on  low heat. When it is cooked, add  grated coconut and salt.  Serve hot.

19 thoughts on “Carrot poriyal / Carrot stir fry”

Leave a Comment