Carrot Poriyal Recipe, Tamilnadu Style Carrot Poriyal

Carrot Poriyal Recipe, Tamilnadu Style Carrot Poriyal. Tamilnadu Style Carrot Poriyal recipe with coconut . With step by step pictures.

South Indian Tamilnadu Style Carrot Poriyal stir-fry makes a perfect side dish for lunch. Its a very simple recipe that’s very delicious and its super packed with nutrition. Its very tasty. Carrots are steamed and a tempering added to it for the finish. We add fresh shredded coconut at the end. It is optional. If you do not want to add coconut, you can leave it. Here is how to do an awesome South Indian Tamilnadu Style Carrot Poriyal.

I do not like boiling the veggies in water and later draining the water. Here is a better way. Place the chopped carrots in a bowl. Place the bowl inside a pressure cooker that’s been already filled with about an inch of water. No need to add water to the carrots. Cook the carrots in the pressure cooker for 5-6 minutes until fork tender. About 4 whistles (3 whistles for al-dente, 4 whistles for soft texture). It will cook to perfection and no tension of excess water.

Here is the cooked tender carrots for Carrot Poriyal. I do not add salt while cooking carrots. Set aside.

Heat oil in a kadai and add in the mustard seeds, cumin seeds, dried red chillies and curry leaves. Let it splutter. If you want it spicy, use a couple of chopped green chillies.

Add in one medium finely chopped onion and fry till soft. Add in the salt and a big pinch of asafoetida also called as hing.

Add in the boiled carrots and the fresh shredded coconut. The coconut is optional. Briefly saute for a minute and remove off heat. Carrot Poriyal is ready.

Serve Carrot Poriyal hot with rice.

Here is a printable Carrot Poriyal recipe.

Tamilnadu Style Carrot Poriyal

---

★★★★★

5 from 5 reviews

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 3 1x

Print Recipe

Pin Recipe

Description

Tamilnadu Style Carrot Poriyal recipe with coconut . With step by step pictures.

---

Scale 1x2x3x

Ingredients

• 400 grams Carrots, finely chopped
• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 1 medium onion, chopped fine
• 1/2 teaspoon salt
• 1 big pinch asafoetida (hing)
• 1/4 cup shredded coconut (optional)

---

Instructions

1. Boil the carrots until fork tender. Set aside.
2. Heat oil in a kadai and add in the mustard seeds, cumin seeds, dried red chillies and curry leaves. Let it splutter. If you want it spicy, use a couple of chopped green chillies.
3. Add in one medium finely chopped onion and fry till soft. Add in the salt and a big pinch of asafoetida also called as hing.
4. Add in the boiled carrots and the fresh shredded coconut. The coconut is optional. Briefly saute for a minute and remove off heat.
5. Serve hot with rice.

---

Notes

Add green chillies if you want a spicier stir-fry / poriyal.

• Category: Stir-Fry
• Cuisine: South Indian