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.
Print Tamilnadu Style Carrot Poriyal
Tamilnadu Style Carrot Poriyal recipe with coconut . With step by step pictures.
- Total Time: 30 mins
- Yield: 3 1x
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
- Boil the carrots until fork tender. 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.
- Serve hot with rice.
Notes
Add green chillies if you want a spicier stir-fry / poriyal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Stir-Fry
- Cuisine: South Indian
Do we need to cover with lid while cooking carrots in cooker ?
Thank you!
Made this for dinner last night, and it turned out excellent. Served it with some rice and plain daal. Gave the meal an instant lift.
Thank you!
Lovely, it worked well, thank you.
Thank you!
Hot cross buns recipe is amazing.thank you for such detailed one.
Hai I tired this dish very easy and hygiene thank you lovely dish
Thanks!
Nice.. Going to try this dish now, hope i will get it well.
Thank u it was simple and tasty!
Hi Suguna A.k.a Kannama, can I cook shredded carrots the same way or doest it need to be fried instead of boiling?
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.
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
Hi Meera, Those are my mother in laws. Its pretty old. I might not know where they bought it. Thank You.
Can I make it in pan .with out boiling carrot.and which ingredients make poriyals tasty