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Carrot Poriyal » Dassana’s Veg Recipes


Say hey to Carrot Poriyal – a easy, simple to make South Indian particular preparation. When you is likely to be consuming carrot in different stir-fries, salads and juices, that is a kind of simple methods the place you may prepare dinner this tremendous nutritious root vegetable right into a scrumptious dish. As apparent, this dry dish has an exquisite reddish hue to it due to the carrot added in it. The addition of urad dal, spices and coconut solely improve the earthiness of this well-known facet dish, usually from Tamil Nadu in South India.

carrot poriyal served in a blue rimmed bowl with text layovers..

Extra on Carrot Poriyal

Poriyal is a dry, stir-fried or sautéed preparation made with greens. The greens are finely chopped or grated and are seasoned with heat, earthy spices, herbs and completed with coconut.

I make this Carrot Poriyal in addition to different poriyal variants fairly usually at house, as it’s tremendous simple to organize and doesn’t take a lot time.

Furthermore, I at all times have contemporary coconut saved within the freezer. So, it’s type of simple that manner too. This preparation is kind of nutritious too and pairs completely with a sambar-rice mixture.

This recipe of Carrot Poriyal additionally doesn’t have onion or garlic in it. Different primary substances that go on this preparation are mustard seeds, inexperienced chilies, curry leaves, urad dal, asafoetida and coconut. You’ll be able to skip the asafoetida or use a gluten-free asafoetida to make a gluten-free model.

On this recipe, initially the carrots are cooked with just a few spices. As soon as the carrots are cooked, some coconut is added. The addition of coconut makes a variety of distinction on this dish and tastes good too.

I often prepare dinner this Carrot Poriyal in sesame oil. Nevertheless, you may as well prepare dinner it in coconut oil to get a extra genuine taste.

To make Carrot Poriyal, you may both finely chop or grate the vegetable. On this recipe, I’ve finely chopped the carrots, however you may even grate or shred them. If utilizing grated carrots, then bear in mind so as to add much less water, and that the cooking time can even cut back.

Step-by-Step Information

Easy methods to make Carrot Poriyal

Sauté Substances

1. Warmth 2 tablespoons sesame oil (gingelly oil) in a kadai or pan. Maintain the warmth to low and add 1 teaspoon mustard seeds.

mustard seeds added to hot sesame oil in pan.

2. As soon as the mustard seeds start to crackle, add 1 teaspoon husked and cut up black gram (urad dal).

urad dal added to pan.

3. Fry until the urad dal turns into golden on a low warmth. Do stir. Additionally, ensure that the lentils don’t get burnt.

sautéing urad dal.

4. Then, add 1 chopped inexperienced chili and eight to 9 curry leaves. Stir and blend.

chopped green chili and curry leaves added to the pan.

Make Carrot Poriyal

5. Add 2 cups finely chopped carrots. Make sure that to cut the carrots finely in small cubes or items, in order that they prepare dinner quick.

finely chopped carrots added to the pan.

6. Add ¼ teaspoon turmeric powder.

turmeric powder added to the carrots.

7. Then, add 1 pinch asafoetida (hing). Stir and blend properly.

asafoetida added to the carrots.

8. Season with salt as required.

salt added to carrots.

9. Add ½ cup water and provides a stir.

water added to carrots.

10. Cowl the pan with its lid and simmer on low warmth until the carrot is tender. Examine each 4 to five minutes. If the water dries up within the pan, then add some extra water.

cooking carrot poriyal in the covered pan.

11. As soon as the carrot is tender and cooked, add ⅓ cup grated contemporary coconut.

If there’s some water within the pan, let it evaporate earlier than including the coconut. Take away the lid and prepare dinner until all of the water is evaporated.

grated fresh coconut added to cooked carrot poriyal.

12. Combine very properly after which change off the warmth.

coconut mixed well in the carrot poriyal.

13. Serve Carrot Poriyal sizzling or heat. You’ll be able to garnish with some chopped coriander leaves whereas serving.

carrot poriyal served in a blue rimmed bowl with text layovers..

Skilled Ideas

  1. You’ll be able to both finely chop or grate the carrots. If utilizing grated carrots, then add much less water. The cooking time can even cut back.
  2. Complete dried pink chilies can be used on this recipe, as an alternative of inexperienced chilies.
  3. Whereas cooking the poriyal, verify each 4 to five minutes. If the water dries up, then add some water, cowl and proceed to prepare dinner.
  4. Earlier than including the coconut as properly, verify if there’s some water or moisture within the pan. If there’s, then prepare dinner with out the lid until the water evaporates. After this solely, add the coconut.
  5. Use contemporary, tender carrots to make the recipe. Moreover you may range the recipe by including veggies like capsicum, cabbage, beets and inexperienced beans. On this case use equal parts of the greens that you simply plant to make the poriyal with.
  6. You’ll be able to simply double this recipe of Carrot Poriyal.

Extra Poriyal Varieties To Strive!

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carrot poriyal recipe

Carrot Poriyal

Carrot poriyal is straightforward and straightforward to organize dish from the South Indian delicacies. That is no onion no garlic recipe made with carrots, spices and coconut.

Prep Time 5 minutes

Cook dinner Time 20 minutes

Whole Time 25 minutes

Forestall your display screen from going darkish whereas making the recipe

  • Warmth 2 tablespoons sesame oil in a kadai or pan. Maintain the warmth to a low after which add 1 teaspoon mustard seeds.

  • As soon as the mustard seeds start to crackle, then add 1 teaspoon urad dal (husked and cut up black gram).

  • Fry until the urad dal turns into golden. Do stir. Additionally do ensure that the lentils don’t get burnt.

  • Then add chopped inexperienced chillies and curry leaves. Stir and blend.

  • Add finely chopped carrots.

  • Add turmeric powder and asafoetida.

  • Season with salt as required.

  • Add ½ cup water and provides a stir.

  • Cowl the pan with its lid and simmer on a low flame until the carrots are tender and cooked. Do verify after each 4 to five minutes. If the water dries up within the pan, then you may add some extra water.
  • As soon as the carrots are cooked, then add grated contemporary coconut. If there’s some water within the pan, then let it evaporate earlier than including the coconut. Take away the lid and prepare dinner until all of the water is evaporated.
  • Combine very properly after which change off the warmth.

  • Serve Carrot Poriyal sizzling or heat. You’ll be able to garnish with some chopped coriander leaves whereas serving.

  • You should utilize a complete dry pink chili as an alternative of inexperienced chili.
  • You’ll be able to both finely chop or grate the carrots. If utilizing grated carrots, then do bear in mind so as to add much less water and the cooking time can even cut back.
  • Recipe could be doubled.

Diet Info

Carrot Poriyal

Quantity Per Serving

Energy 125 Energy from Fats 90

% Each day Worth*

Fats 10g15%

Saturated Fats 3g19%

Polyunsaturated Fats 3g

Monounsaturated Fats 3g

Sodium 375mg16%

Potassium 239mg7%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 4g4%

Protein 1g2%

Vitamin A 10768IU215%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.04mg2%

Vitamin B3 (Niacin) 24mg120%

Vitamin B6 0.1mg5%

Vitamin C 46mg56%

Vitamin E 1mg7%

Vitamin Ok 10µg10%

Calcium 36mg4%

Vitamin B9 (Folate) 250µg63%

Iron 1mg6%

Magnesium 14mg4%

Phosphorus 37mg4%

Zinc 0.3mg2%

* % Each day Values are based mostly on a 2000 calorie eating regimen.

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This Carrot Poriyal recipe submit from the archives, first printed on April 2017 has been republished and up to date on November 2022.



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