Wednesday, 8 July 2015

Carrot Poriyal / Carrot Stir Fry - Tamilnadu style

Carrot poriyal is a healthy and easy to prepare stir fry with mild seasoning. This is usually served along with rice paired with sambar / dhal, rasam or curd.

Though a simple recipe, often prepared in many south Indian homes; we have it here for the benefit of beginners in cooking.  

Try to include this Vitamin A rich carrot stir fry often in your menu and stay healthy!


Carrots - 3 to 4 no.(medium sized)
Onion - 1 (finely chopped)
Green chillies - 2 to 3 (slited lengthwise)
Salt - to taste
Grated coconut - 1 to 2 tbsp 

For Seasoning:
Oil - 2 to 3 tsp
Mustard seeds - 1 tsp
Urad dhal - ½ tsp
Curry leaves - 1 sprig


Wash, peel the skin and chop the carrots into bite sized pieces. Keep aside.

Heat oil in a kadai; add all the ingredients under "For seasoning" one by one.

After it crackles, add 
green chilli and chopped onion .  Fry till onion becomes translucent.
Now add chopped carrots, salt and water (just to immerse the carrots).  Give it a mix.

Close the pan with a lid and cook till the carrots in a medium flame till it becomes soft and water dries up.
Sprinkle grated coconut and give it a thorough mix.  Switch off the gas.

Serve as a accompaniment for rice or as a dry subji for chapathi.


You can also grate the carrots instead of chopping.

Those who want to have a low fat diet can avoid coconut and relish.

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