Carrot poriyal recipe | Carrot stir fry recipe with coconut

By Swasthi's Recipes · 15 min

Ingredients

Instructions

1. Wash the carrots well, peel them, and trim both ends.
2. Chop them into pieces about ¼ inch, or grate them with a thick grater (a thin grater makes the poriyal mushy).
3. Heat the oil in a pan. Add the mustard seeds, urad dal, chana dal and dried red chili, and sauté until the dal turns golden.
4. Add the green chilies, ginger and curry leaves, and sauté until the curry leaves turn crisp.
5. Add the asafoetida, carrots, turmeric and salt, and sauté for 2 minutes.
6. Cover and cook on low heat for 2 to 3 minutes. If using grated carrots, skip the lid and stir-fry on low to medium heat until tender.
7. If the carrots are dry and not yet tender, sprinkle in a little water, cover and cook until soft but not mushy. Taste and add more salt if needed.
8. Add the grated coconut, mix well and sauté for 1 minute. Switch off the heat and serve with rice or roti.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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