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Tamilnadu Style Carrot Poriyal

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

  • Total Time: 30 mins
  • Yield: 3 1x


  • 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)


  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.


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

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Stir-Fry
  • Cuisine: South Indian
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