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.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: South Indian, Tamil Nadu

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)

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.