Carrot Poriyal Recipe – Steamed Carrot Stir Fry
Carrot Poriyal is a delicious and wholesome South Indian stir-fried dish that pairs wonderfully with a variety of lentil-based curries or can be enjoyed as a light side dish on its own. The dish is simple to prepare and features the sweetness of steamed carrots combined with a tempered seasoning of mustard seeds, urad dal, and curry leaves. This Carrot Poriyal recipe is perfect for a comforting weekday meal, offering a rich blend of flavors and textures. The dish is also vegetarian, making it an ideal choice for those looking to enjoy plant-based meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) – diced small or cut lengthwise | 5 medium-sized |
| Mustard seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Dry Red Chilli | 1 whole |
| Curry leaves – roughly torn | 4 leaves |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Fresh coconut – grated | 1/4 cup |
| Sunflower Oil | 1 teaspoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions
To make this tasty Carrot Poriyal, we start by steaming the carrots to get them tender and flavorful. While steaming can be done in a steamer, we’ll take a quicker route using a pressure cooker in this recipe.
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Steam the Carrots
Start by placing the diced carrots into a pressure cooker. Add a pinch of salt and 3 tablespoons of water. Close the lid of the cooker, and place the weight on top. Pressure cook for 2 whistles on medium heat.
After two whistles, turn off the heat and allow the cooker to cool down naturally. Once the pressure has been released, open the lid and transfer the cooked carrots to a separate bowl, setting them aside for now. -
Prepare the Seasoning
In a wok or pan, heat 1 teaspoon of sunflower oil over medium heat. Add the mustard seeds and wait until they start crackling. Next, add the split urad dal and dry red chilli. Stir fry them for a minute until the urad dal turns slightly golden brown and gives off a wonderful aroma.
Toss in the torn curry leaves, and stir for another 30 seconds. Be careful not to burn the ingredients. -
Combine Carrots and Seasoning
Once the seasoning is ready, add the steamed carrots to the wok. Stir to combine all the ingredients well. Sprinkle in the turmeric powder and asafoetida, and mix everything until the carrots are well coated with the spices. -
Final Touches
Sauté the mixture for a few more minutes to allow the flavors to blend together. Add salt to taste and check the seasoning, adjusting as needed. -
Serve
Remove from heat, and transfer the Carrot Poriyal to a serving dish. Garnish with freshly grated coconut on top for an extra layer of flavor.
Serve this aromatic Carrot Poriyal with Tomato Rasam, Keerai Sambar, Steamed Rice, and Elai Vadam for a classic South Indian meal experience.
Carrot Poriyal is not only a quick and easy recipe to whip up but also a highly nutritious dish, providing plenty of fiber and vitamin A from the carrots. The tempered spices elevate the dish, making it a perfect accompaniment for a variety of South Indian meals. This vegetarian recipe will surely be a hit at your dining table, offering vibrant colors and rich flavors in every bite.
