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
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”
Love the spread,poriyal looks yummy
Thanks Suja Manoj
Simple and delicious!
very healthy and yummy..looks too good
Thanks dear Gloria
One of my favorite poriyals.. looks tempting 🙂
one of the quickest and most delicious poriyal ever.
Thanks dear Sathya
A simple & extremely healthy dish, Beena! TGIF! xoxo
Thanks dear Shirley
Adipoli choru oonu Beena, carrot poriyal looks delicious.
Mmmm, love this new way of cooking carrot. Would give it a go!
Thanks a lot Anu
Always a sensational dish, yes, a fav as well.
Looks so delicious. I would love to try some.
Nice dish, babe! Have a great week! xoxo