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.
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.