Carrot poriyal recipe – Tamilnadu style carrot stir fry recipe with coconut. I make vegetable stir fry often for the kids’ school box to go with lemon rice, coconut rice or with pudina rice as my kids’ do not prefer gravy dishes for the lunch box. Vegetable stir fry dishes also go well as a side with rasam or sambar & rice.
Poriyal is a simple stir fry dish from Tamilnadu cuisine which can be made with or without coconut. It is usually served in a south Indian meal to accompany plain rice. If you do not prefer coconut in your stir fry recipes, then you can check this carrot stir fry recipe.
Video of carrot poriyal recipe
Carrot poriyal recipe card below
- 250 grams carrot chopped
- 1 ½ tbsp. oil
- ¼ to ½ tsp mustard seeds
- ¾ tbsp. urad dal
- ¾ tbsp. chana dal
- Pinch of hing
- 1 sprig curry leaves
- 1 to 2 chopped green chilies
- 1 broken red chili
- 2 to 3 tbsps of grated fresh coconut
- ⅛ tsp turmeric
- Salt as needed
- Wash carrots well in lot of water or under running water. Peel them and cut off both the edges.
- Chop to ¼ inch pieces.
- Heat oil in a pan. Saute mustard, urad dal, chana dal, green chili and red chili.
- Add hing and curry leaves. Saute for a while until the dals turn golden.
- Add chopped carrpts, turmeric and salt. Saute for 2 mins.
- Cook covered for 2 to 3 mins on a low flame or heat. This helps to release the moisture and cook the carrots.
- If needed sprinkle water if carrots are not tender. Cover and cook until soft and tender.
- Add fresh grated coconut. If the heat from green chili is not sufficient you can also add chilli powder or sambar powder.
- Mix well and saute for a minute.
- Switch off and serve carrot poriyal with rice.