carrot poriyal recipe with step by step pics – simple and easy to prepare carrot poriyal recipe. poriyal are veggies based dry dishes from the tamil nadu cuisine. in this carrot fry recipe, initially the carrots are cooked with a few spices. once the carrots are cooked, some coconut is added. the addition of coconut makes a lot of difference in this dish and tastes good too.

poriyals are so easy and quick to prepare that you can easily make them as a quick lunch option or for tiffin-box. any poriyal recipe can be served with chapatis. they also go well as a side dish with a main course of dal, sambar or rasam.

i make poriyals pretty regularly as its easy to prepare and does not take much time. moreover i always have fresh coconut stored in the freezer. so its kind of easy.

since i make poriyals often, i have shared some of them already on website:

1. beetroot poriyal
2. cabbage poriyal
3. vendakkai poriyal
4. beans poriyal
5. kovakkai poriyal
6. avarakkai poriyal

to make carrot poriyal, you can either finely chop or grate the veggies. in this carrot poriyal recipe, i have finely chopped the carrots, but you can even grate them. if using grated carrots, then do remember to add less water and the cooking time will also reduce.

carrot poriyal

5 from 2 votes

Prep Time:5 mins

Cook Time:20 mins

Total Time:25 mins

carrot poriyal is a simple and easy to prepare recipe from the south indian cuisine. no onion no garlic side dish made with carrots, spices and coconut. 

Course:side dish

Cuisine:south indian,tamil nadu

Servings:4

Calories:124kcal

Author:Dassana Amit

INGREDIENTS FOR carrot poriyal

(1 CUP = 250 ML)

• 2 tablespoons sesame oil (gingelly oil or til ka tel)
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon urad dal (husked and split black gram)
• 1 green chili, chopped, (hari mirch)
• 8 to 9 curry leaves, kept whole or chopped, (kadi patta)
• ¼ teaspoon turmeric powder (haldi)
• 1 pinch asafoetida (hing)
• 2 cups finely chopped carrots (gajar)
• ½ cup water or add as required
• ⅓ cup grated fresh coconut (nariyal)
• salt as required (namak swad anusaar)

HOW TO MAKE carrot poriyal

• heat 2 tablespoons sesame oil in a kadai or pan. keep the flame to a low and then add 1 teaspoon mustard seeds.
  
• once the mustard seeds begin to crackle, then add 1 teaspoon urad dal (husked and split black gram).
  
• saute till the urad dal becomes golden. do stir. also do make sure that the dal does not get burnt.
• then add 1 green chili (chopped), 8 to 9 curry leaves. stir and mix.
• add 2 cups finely chopped carrots.
• add ¼ teaspoon turmeric powder and 1 pinch of asafoetida.
  
• season with salt as required.
  
• add ½ cup water and give a stir.
• 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.
  
• once the carrots are cooked, then add ⅓ cup 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.
  
• mix very well and then switch off the flame.
• serve carrot poriyal. you can garnish with some chopped coriander leaves while serving.
  

RECIPE TIPS

tips for making carrot poriyal 

• recipe can be doubled.
• you can use a whole dry red chili instead of green chili.
• you can either finely chop or grate the carrots. if using grated carrots, then do remember to add less water and the cooking time will also reduce.

GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

how to make carrot poriyal

1. heat 2 tablespoons sesame oil (gingelly oil) in a kadai or pan. keep the flame 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. saute till the urad dal becomes golden. do stir. also do make sure that the dal does not get burnt.

4. then add 1 green chili (chopped), 8 to 9 curry leaves. stir and mix.

5. add 2 cups finely chopped carrots. do make sure to chop the carrots in finely chopped small cubes or small pieces, so that they cook fast.

6. add ¼ teaspoon turmeric powder.

7. then add 1 pinch of asafoetida (hing). stir and mix well.

8. season with salt as required.

9. add ½ cup water and give a stir.

10. 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.

11. once the carrots are cooked, then add ⅓ cup 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.

12. mix very well and then switch off the flame.

serve carrot poriyal. you can garnish with some chopped coriander leaves while serving.

RELATED RECIPES

avarakkai poriyal recipe, how to make avarakkai poriyal | avarakkai recipe tendli bhaji recipe | tindora sabzi recipe | tendli fry recipe yam fry recipe, how to make elephant yam fry recipe | yam recipes indian beetroot carrot poriyal recipe, how to make beetroot carrot poriyal vendakkai poriyal recipe, how to make vendakkai poriyal | ladies finger poriyal kantola fry recipe, easy kakrol fry recipe | kakora fry recipe | spine gourd fry beans poriyal recipe | how to make beans poriyal | french beans sabzi kovakkai poriyal recipe, how to make kovakkai poriyal beetroot poriyal recipe, how to make beetroot poriyal karela fry recipe | bitter gourd fry recipe | kakarakaya fry