Carrot Poriyal
In this recipe, initially the carrots are cooked with a few spices. Once the carrots are cooked, some coconut is added. The addition of coconut makes a lot of difference in this dish and tastes good too.
Servings: 1 People
Calories: 150kcal
Equipment
- Pan
- Knife
- Chopping board
Ingredients
- 250 gms Carrots Finely Chopped
- 3 tbsp Coconut Grated
- 1 No Green Chilli Chopped
- ½ tbsp Mustard seeds and split black gram
- 1 tbsp Oil Use Cold press oil ( Gingelly / Groundnut)
- 1 Stalk Curry leaves Fresh
- 1 Pinch Asafoetida
- 1 tbsp (As Required) Salt Table salt
- 50 ml Water
Instructions
- Heat the oil in a pan.
- Season with mustard seeds, black gram, Asafoetida and curry leaves.
- Add chopped chilli followed by finely chopped carrot.
- Add required salt and water.
- Close with a lid and cook.
- Serve,garnished with coconut.
Notes
Note:
Soak mung dal 4-5 hours in a water and then steam cook carrots along with the mung dal for an enhanced taste of the poriyal (Knol-Khol and radish poriyal can be prepared using a similar method)
You can use a whole dry red chilli instead of green chilli.
You can either finely chop or grate the carrots. If using grated carrots, then do remember to add less water and the cooking time will also reduce.