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Carrot Poriyal Recipe, Tamilnadu Style Carrot Poriyal

March 30, 2015 by Suguna Vinodh 12 Comments

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South-indian-style-tamil-carrot-poriyal-with-coconut

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.

South-indian-style-tamil-carrot-poriyal-recipe-cook

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

South-indian-style-tamil-carrot-poriyal-recipe-1-5

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.

tamilnadu-tomato-chutney-for-idli-dosa-recipe-tempering

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.

South-indian-style-tamil-carrot-poriyal-recipe-temper

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.

South-indian-style-tamil-carrot-poriyal-recipe-coconut

Serve Carrot Poriyal hot with rice.

South-indian-style-tamil-carrot-poriyal-recipe

Here is a printable Carrot Poriyal recipe.

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South-indian-style-tamil-carrot-poriyal-recipe

Tamilnadu Style Carrot Poriyal


★★★★★

5 from 6 reviews

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

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


Ingredients

Scale
  • 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

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carot-poriyal

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Mark French says

    October 19, 2020 at 11:33 pm

    Lovely, it worked well, thank you.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 20, 2020 at 12:21 am

      Thank you!

      Reply
  2. Manju says

    November 9, 2019 at 12:23 am

    Hot cross buns recipe is amazing.thank you for such detailed one.

    ★★★★★

    Reply
  3. Raj says

    September 26, 2018 at 12:45 am

    Hai I tired this dish very easy and hygiene thank you lovely dish

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 26, 2018 at 2:02 pm

      Thanks!

      Reply
  4. Maha says

    October 25, 2016 at 7:10 pm

    Nice.. Going to try this dish now, hope i will get it well.

    ★★★★★

    Reply
  5. Pricilla says

    June 30, 2016 at 12:33 pm

    Thank u it was simple and tasty!

    Reply
  6. Gokul says

    May 6, 2016 at 2:14 am

    Hi Suguna A.k.a Kannama, can I cook shredded carrots the same way or doest it need to be fried instead of boiling?

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 6, 2016 at 11:06 am

      sure you can. no need to fry it. You can follow the same recipe but the poriyal will cook faster. just see to the timings.

      Reply
  7. meera says

    March 31, 2015 at 5:16 pm

    Pls tell me what kadai you are using. I see it is steel, and that you are confident using it. The ones I get in Delhi are a disaster. Pls tell me where to buy theese.

    meera

    ★★★★★

    Reply
    • suguna vinodh says

      March 31, 2015 at 7:31 pm

      Hi Meera, Those are my mother in laws. Its pretty old. I might not know where they bought it. Thank You.

      Reply
      • Tabassum says

        January 8, 2021 at 2:25 am

        Can I make it in pan .with out boiling carrot.and which ingredients make poriyals tasty

        Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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