Carrot Poriyal

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Say hello to Carrot Poriyal – a simple, easy to make South Indian special preparation. While you might be consuming carrot in other stir-fries, salads and juices, this is one of those easy ways where you can cook this super nutritious root vegetable into a delicious dish. As obvious, this dry dish has a beautiful reddish hue to it because of the carrot added in it. The addition of urad dal, spices and coconut only enhance the earthiness of this famous side dish, typically from Tamil Nadu in South India.

carrot poriyal served in a blue rimmed bowl with text layovers..

More on Carrot Poriyal

Poriyal is a dry, stir-fried or sautéed preparation made with vegetables. The vegetables are finely chopped or grated and are seasoned with warm, earthy spices, herbs and finished with coconut.

I make this Carrot Poriyal as well as other poriyal variants pretty regularly at home, as it is super easy to prepare and does not take much time.

Moreover, I always have fresh coconut stored in the freezer. So, it is kind of easy that way too. This preparation is quite nutritious too and pairs perfectly with a sambar-rice combination.

This recipe of Carrot Poriyal also does not have onion or garlic in it. Other basic ingredients that go in this preparation are mustard seeds, green chilies, curry leaves, urad dal, asafoetida and coconut. You can skip the asafoetida or use a gluten-free asafoetida to make a gluten-free version.

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.

I usually cook this Carrot Poriyal in sesame oil. However, you can also cook it in coconut oil to get a more authentic flavor.

To make Carrot Poriyal, you can either finely chop or grate the vegetable. In this recipe, I have finely chopped the carrots, but you can even grate or shred them. If using grated carrots, then remember to add less water, and that the cooking time will also reduce.

Step-by-Step Guide

How to make Carrot Poriyal

Sauté Ingredients

1. Heat 2 tablespoons sesame oil (gingelly oil) in a kadai or pan. Keep the heat to low and add 1 teaspoon mustard seeds.

mustard seeds added to hot sesame oil in pan.

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

urad dal added to pan.

3. Fry till the urad dal becomes golden on a low heat. Do stir. Also, make sure that the lentils do not get burnt.

sautéing urad dal.

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

chopped green chili and curry leaves added to the pan.

Make Carrot Poriyal

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

finely chopped carrots added to the pan.

6. Add ¼ teaspoon turmeric powder.

turmeric powder added to the carrots.

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

asafoetida added to the carrots.

8. Season with salt as required.

salt added to carrots.

9. Add ½ cup water and give a stir.

water added to carrots.

10. Cover the pan with its lid and simmer on low heat till the carrot is tender. Check every 4 to 5 minutes. If the water dries up in the pan, then add some more water.

cooking carrot poriyal in the covered pan.

11. Once the carrot is tender and cooked, add ⅓ cup grated fresh coconut.

If there is some water in the pan, let it evaporate before adding the coconut. Remove the lid and cook till all the water is evaporated.

grated fresh coconut added to cooked carrot poriyal.

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

coconut mixed well in the carrot poriyal.

13. Serve Carrot Poriyal hot or warm. You can garnish with some chopped coriander leaves while serving.

carrot poriyal served in a blue rimmed bowl with text layovers..

Expert Tips

  1. You can either finely chop or grate the carrots. If using grated carrots, then add less water. The cooking time will also reduce.
  2. Whole dried red chilies can also be used in this recipe, instead of green chilies.
  3. While cooking the poriyal, check every 4 to 5 minutes. If the water dries up, then add some water, cover and continue to cook.
  4. Before adding the coconut as well, check if there is some water or moisture in the pan. If there is, then cook without the lid till the water evaporates. After this only, add the coconut.
  5. Use fresh, tender carrots to make the recipe. Additionally you can vary the recipe by adding veggies like capsicum, cabbage, beets and green beans. In this case use equal portions of the vegetables that you plant to make the poriyal with.
  6. You can easily double this recipe of Carrot Poriyal.

More Poriyal Varieties To Try!

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carrot poriyal recipe

Carrot Poriyal

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.
5 from 8 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cuisine South Indian, Tamil Nadu
Course Side Dish
Diet Vegan
Difficulty Level Moderate
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 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
  • cup grated fresh coconut
  • salt as required

Instructions
 

  • Heat 2 tablespoons sesame oil in a kadai or pan. Keep the heat 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).
  • Fry till the urad dal becomes golden. Do stir. Also do make sure that the lentils do not get burnt.
  • Then add chopped green chillies and curry leaves. Stir and mix.
  • Add finely chopped carrots.
  • Add turmeric powder and 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 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 heat.
  • Serve Carrot Poriyal hot or warm. You can garnish with some chopped coriander leaves while serving.

Notes

  • 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.
  • Recipe can be doubled.

Nutrition Info (Approximate Values)

Nutrition Facts
Carrot Poriyal
Amount Per Serving
Calories 125 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 375mg16%
Potassium 239mg7%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 4g4%
Protein 1g2%
Vitamin A 10768IU215%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.04mg2%
Vitamin B3 (Niacin) 24mg120%
Vitamin B6 0.1mg5%
Vitamin C 46mg56%
Vitamin E 1mg7%
Vitamin K 10µg10%
Calcium 36mg4%
Vitamin B9 (Folate) 250µg63%
Iron 1mg6%
Magnesium 14mg4%
Phosphorus 37mg4%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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This Carrot Poriyal recipe post from the archives, first published on April 2017 has been republished and updated on November 2022.

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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

    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.