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 poriyal recipe, initially the carrots are sauteed 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 – beetroot poriyal, cabbage poriyal, raw banana poriyal, okra poriyal, beetroot carrot poriyal and french beans poriyal.
to make 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.
if you are looking for more carrot recipes then do check aloo gajar, carrot paratha, aloo gajar matar, carrot halwa, carrot ginger soup and carrot barfi recipe.
carrot poriyal recipe card below:
carror poriyal recipe
carrot poriyal - a simple and easy to prepare recipe from the south indian cuisine. no onion no garlic side dish made with carrots, spices and coconut.
ingredients (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 recipe
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 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.
how to make carrot poriyal recipe:
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 choppped 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.
Durga @www.wokdbudgeteer.com says
Looks delicious and this bowl welcomes vishu. I made carrot peas thoran (poriyal) which i posted in my blog. Love all your recipes
dassana amit says
thanks durga.
Riya says
Hi can we add desiccated coconut to the poriyal re cipes instead of fresh coconut. Thanks
dassana amit says
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.