carrot poriyal

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Carrot poriyal recipe With step by step pics – simple and easy to prepare carrot poriyal made with carrots, spices and coconut. A vegan recipe.

carrot poriyal recipe, carrot fry

Poriyal are veggies based dry dishes from the Tamil Nadu cuisine. In this 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 the 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 the 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 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.

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.

making carrot poriyal recipe

2. Once the mustard seeds begin to crackle, then add 1 teaspoon urad dal (husked and split black gram).

making carrot poriyal recipe

3. Saute till the urad dal becomes golden. Do stir. Also do make sure that the dal does not get burnt.

making carrot poriyal recipe

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

making carrot poriyal recipe

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.

making carrot poriyal recipe

6. Add ¼ teaspoon turmeric powder.

making carrot poriyal recipe

7. Then add 1 pinch of asafoetida (hing). Stir and mix well.

making carrot poriyal recipe

8. Season with salt as required.

making carrot poriyal recipe

9. Add ½ cup of water and give a stir.

making carrot poriyal recipe

10. Cover the pan with its lid and simmer on a low flame till the carrots are tender and cooked. Do check every 4 to 5 minutes. If the water dries up in the pan, then you can add some more water.

carrot poriyal recipe, carrot fry recipe

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.

carrot poriyal recipe, carrot fry recipe

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

carrot poriyal recipe, carrot fry recipe

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

carrot poriyal recipe, carrot fry recipe

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carrot poriyal recipe

Carrot Poriyal

5 from 5 votes
Carrot poriyal is simple and easy to prepare recipe from the South Indian cuisine. No onion no garlic side dish made with carrots, spices and coconut. 
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Cuisine South Indian, Tamil Nadu
Course: Side Dish

Servings 4
Units

Ingredients

  • 2 tablespoons sesame oil (gingelly oil)
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (husked and split black gram)
  • 1 green chili, chopped
  • 8 to 9 curry leaves, kept whole or chopped
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing)
  • 2 cups finely chopped carrots
  • ½ cup water or add as required
  • cup grated fresh coconut
  • salt as required

Instructions

  • 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.

Notes

  • 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.

Nutrition Info Approximate values

Calories: 124kcalCarbohydrates: 9gProtein: 1gFat: 9gSaturated Fat: 3gSodium: 666mgPotassium: 228mgFiber: 3gSugar: 3gVitamin A: 10765IUVitamin C: 45.4mgCalcium: 29mgIron: 0.6mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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10 Comments

  1. A simple and quick preparation…Also very tasty… Thanks to your site and all the hard work that you put in, I am able to try out new dishes as it offers a great variety.5 stars

  2. Hi Dassana akka,
    I am new to cooking. I tried carrot porriyal and it turned out well. I added potato and beans as my quantity of carrot was less. Your recipes are beautifully presented. Thank you.5 stars

    1. thank you harini. glad to read your feedback. yes, various vegetables can be substituted. welcome and happy cooking.

  3. Looks delicious and this bowl welcomes vishu. I made carrot peas thoran (poriyal) which i posted in my blog. Love all your recipes

  4. Hi can we add desiccated coconut to the poriyal re cipes instead of fresh coconut. Thanks5 stars

    1. fresh coconut always tastes good, but yes you can use desiccated coconut too. in most dry dishes made with coconut, desiccated coconut can be added.