Carrot Poriyal is a South Indian style side dish for sambar rice, rasam rice, curd rice that goes well with other rice varieties too. One of the kids' favourite vegetables, is yummy, quick, and easy to cook. After adding coconut to the carrot poriyal, it becomes delicious. In this method, I do not cook the carrots separately, just stir-fried in a saucepan itself, it is such a quick way to cook the carrots.
- 200 grams Carrots
- 1/2 cup Chopped onion
- 3 tsp Grated coconut Optional
- 1 tsp Chana dal
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Urad dal
- 2 Green chilies
- Few Curry leaves
- Salt as needed
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Peel the carrots and grate them. Keep all other ingredients ready.
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Heat oil in a pan, add mustard seeds, chana dal, and urad dal, allow it to pop.
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Add curry leaves and green chilis.
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Add onion, saute till it becomes translucent.
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Add salt and give a quick stir.
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Add the grated carrots.
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Saute for 2 - 3 minutes and sprinkle a little water.
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Cook covered for 5 to 7 minutes.
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Once done, add grated coconut, mix well and turn off the flame.
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Serve hot with rice.