Carrot Porial Recipe - South Indian Style Carrot Stir Fry
Carrot Porial Recipe , a simple side dish where carrots are chopped and stir fried along with coconut and other spices. It is a perfect side dish to serve along with your South Indian meals.
Carrot Porial 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. It is steamed carrots seasoned with some mustard, asafoetida and curry leaves.
Carrots, renowned for their numerous health benefits, add a burst of color and nutrition to this dish. Rich in beta-carotene, vitamins, and fiber, carrots promote healthy vision, immune function, and digestion. Additionally, the combination of spices and coconut in this recipe not only enhances the taste but also offers a plethora of health-boosting properties.
Paired with a piping hot bowl of tomato rasam or sambar and a mound of steamed rice, this Carrot Poriyal dish creates a symphony of flavors and textures that will tantalize your taste buds and leave you feeling satisfied and nourished.
Serve Carrot Porial along with Tomato Rasam, Keerai Sambar, Steamed Rice and Elai Vadam for a weekday meal.
If you like this recipe, you can also try other Poriyal Recipes such as
10 M
30 M
40 M
4 Servings
Ingredients
- 4 Carrots (Gajjar) , finely chopped
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1 Dry Red Chilli
- 1 sprig Curry leaves , roughly torn
- 1/4 teaspoon Asafoetida (hing)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 cup Fresh coconut , grated
- 1 teaspoon Oil
- Salt , to taste
How to make Carrot Porial Recipe - South Indian Style Carrot Stir Fry
To begin making the Carrot Porial 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 2 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.
Serve Carrot Porial along with Tomato Rasam, Keerai Sambar, Steamed Rice and Elai Vadam for a weekday meal.
