Carrot Poriyal Recipe (Steamed Carrot Stir Fry)
The Carrot Poriyal Recipe is a simple, quick stir fry that is packed with the nutrition and taste. This vegetable is a very traditional way of how South Indian's prepare the carrot vegetable to be served as a side dish. A dry vegetable among the South Indian Brahmin community is called a curry. Steamed carrots seasoned with some mustard, asafoetida and curry leaves, tastes delicious with hot Tomato Rasam and Steamed Rice.
Note: Children as old as 6 months enjoy this mildly flavored dish. Serve the carrot poriyal without coconut for children below the age of 12 months.
4 to 5 medium size carrots, diced small or cut lengthwise
1/2 teaspoon mustard seeds
1/2 teaspoon halved urad dal
1 whole dry red chilli
4 curry leaves, roughly torn
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
1/4 cup fresh grated coconut
1 teaspoon Vegetable/Sunflower oil
Salt to taste
Directions for Carrot Poriyal Recipe
To begin making the Carrot Poriyal Recipe, we will first steam the carrots, until soft and tender. You can use a steamer to steam the carrots, but here I will show you how to cook using a pressure cooker.
Place the cut carrot into the pressure cooker, sprinkle some salt and add 3 tablespoons of water. Cover the pressure cooker, place the weight on and pressure cook until you hear 2 whistles. After 2 whistles turn off the heat. Place the pressure cooker under running water to release the pressure immediately. By releasing the pressure immediately, we prevent the carrots from getting over cooked.
Once the pressure is released, open the cooker and keep the carrots aside.
Our next step is to season the carrots.
Heat a teaspoon of oil in a wok; add mustard seeds, urad dal, curry leaves, and red chilli. Stir fry until the urad dal is lightly roasted and browned.
Once they crackle and brown; add asafoetida, turmeric powder, carrot and salt. Sauté for few minutes and turn off the heat. Check the salt and adjust to suit your taste. Transfer the carrots to a serving bowl.
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