Carrot Poriyal | Easy Carrot Poriyal Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
Ingredients
  • Carrot – 250 gms
  • Moong dal – 2 tbsp
  • Urad dal – 1 tbsp
  • Grated fresh coconut – 6 tbsp
  • Cumin seeds – 1 tsp
  • Green chili – 2
  • Mustard seeds – ½ tsp
  • Asafetida/hing – a pinch
  • Curry leaves – 10 -12
  • Dry red chili – 2
  • Turmeric powder – ¼ tsp
  • Vegetable oil – 2 tbsp
  • Salt to taste
Instructions
  1. Peel and chop carrots into thin long strips. Soak the moong dal in water for at least 15 minutes.
  2. Take grated coconut, cumin seeds, green chilies and 2 tablespoons of water in a grinder and grind to a coarse paste. Set aside.
  3. Heat oil in a skillet or wok. Add hing/asafetida and mustard seeds and let them crackle.
  4. Add urad dal and saute until golden brown. Next add the dry red chilies and curry leave and saute until they crispy up, about 1 minute.
  5. Now add the drained moong dal, chopped carrot and turmeric powder. Saute them on medium flame for 5 to 6 minutes.
  6. Next add about ⅓ cup of water and season with salt to taste. Cover and simmer for 8 to 10 minutes or until the carrots are soft and cooked but not mushy. You may need to add little more water if the carrot starts to stick to the bottom of the pan.
  7. Once the carrots are almost cooked, add the coconut paste and mix well. Let all the excess water absorb and coconut turns somewhat crispy. The poriyal should be dry at the end. Check and adjust for seasoning if needed.
  8. Remove from heat and serve hot with chapati or rice. Enjoy!
Recipe by Everyday Indian Recipes at http://everydayindianrecipes.flavorquotient.com/easy-carrot-poriyal-recipe/