Carrot Poriyal Recipe – South Indian Style Carrot Stir Fry
Carrot Poriyal is a vibrant and healthy South Indian dish that’s simple, quick, and packed with flavor. A traditional vegetarian delight from the South Indian Brahmin community, this dish is made with steamed carrots and seasoned with mustard seeds, cumin, curry leaves, and other aromatic spices. It is often served as a side dish to complement rice-based meals like Tomato Rasam, Keerai Sambar, and Elai Vadam.
This Carrot Poriyal recipe is easy to prepare, offers a great balance of flavors, and is perfect for anyone seeking a light yet nutritious accompaniment for their lunch.
Ingredients
| Ingredients | Quantity |
|---|---|
| Carrots (Gajjar), finely chopped | 4 medium-sized carrots |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Dry Red Chilli | 2 whole dried red chillies |
| Curry leaves | 1 sprig, roughly torn |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Fresh coconut, grated | 1/4 cup |
| Oil | 1 teaspoon |
| Salt | To taste |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Instructions
-
Steam the Carrots:
Begin by steaming the carrots until they are tender and soft. The easiest way is using a pressure cooker:- Place the chopped carrots in the pressure cooker and sprinkle a pinch of salt.
- Add about 2 tablespoons of water to help steam the carrots.
- Cover the pressure cooker and place the weight on. Pressure cook for 2 whistles.
- After the 2 whistles, turn off the heat and allow the cooker to cool. Place the cooker under running cold water to release the pressure immediately, preventing overcooking of the carrots.
- Once the pressure has been released, open the cooker and set the carrots aside.
-
Seasoning the Carrots:
Heat 1 teaspoon of oil in a wok or frying pan over medium heat.- Add mustard seeds and allow them to splutter.
- Add the white urad dal, curry leaves, and dried red chillies. Stir-fry for a few minutes until the urad dal turns golden brown and aromatic.
- Once the spices are roasted and fragrant, add asafoetida (hing) and turmeric powder. Stir briefly.
-
Combine with Carrots:
- Add the steamed carrots to the wok and mix everything well.
- Sauté the mixture for a few minutes to allow the flavors to combine.
- Add salt to taste, and give the dish a final toss.
-
Finishing Touches:
- Sprinkle freshly grated coconut over the cooked carrots and mix well to incorporate.
- Remove the wok from heat and transfer the Carrot Poriyal to a serving bowl.
Serving Suggestions
Carrot Poriyal is best served alongside Steamed Rice, Tomato Rasam, Keerai Sambar, and Elai Vadam for a wholesome and comforting South Indian meal. It also pairs beautifully with Chapati or Paratha for a light lunch.
Nutritional Benefits
- Carrots are rich in vitamin A and fiber, which promote eye health and support digestion.
- Mustard seeds and cumin are not only flavorful but are known for their digestive and anti-inflammatory properties.
- Coconut adds healthy fats and a delightful texture, making this dish both nutritious and satisfying.
This Carrot Poriyal recipe is a great way to incorporate vegetables into your daily diet with minimal effort and maximum flavor. Enjoy this simple yet flavorful South Indian dish today!
