Carrot Poriyal Recipe:
Carrot Poriyal is a basic and healthy dry finished South Indian (more particularly Tamil fashion) curry arranged to utilize carrot, moong dal and coconut. It’s one of the most straightforward Indian recipes wherein chopped carrot is stir-fried with flavors and paste of chillies, cumin seeds, and crisply ground coconut. Basic however tasty! For those who are not familiar with South Indian nourishment, carrot poriyal is moreover known as carrot palya in Karnataka.
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Serves: 2 servings
| Ingredients: |
| 1 tablespoon Moong Dal |
| 1 cup finely chopped Carrot |
| 1/2 teaspoon Mustard Seeds |
| 1/2 teaspoon Urad Dal |
| 1 squeeze Asafoetida |
| 1 Dry Red Chilli, halved |
| 5-6 Curry Leaves |
| 1 squeeze of Turmeric Powder |
| 3 tablespoons grated Fresh Coconut |
| 1 Green Chilli, chopped |
| 1/2 teaspoon Cumin Seeds |
| 1 teaspoon Oil or Ghee |
| Salt to taste |
Directions:
1. Drench moong dal in water for 10 minutes. Deplete overabundance of water and keep it aside.
2. Take ground new coconut, chopped green chilies, cumin seeds, and 1 tablespoon water in a processor jolt, and crush until a medium coarse paste.
3. Warm oil in a kadai over a moo fire. Include mustard seeds and permit them to sizzle. Include urad dal and sauté until it turns light brown.
4. Include asafoetida, dry ruddy chili, and curry leaves.
5. Include depleted moong dal, turmeric powder, and finely chopped carrot; stir-fry for 2-3 minutes.
6. Include 1/3 cup water and salt to taste.
7. Cover it with a cover and cook over moo fire until the carrot turns delicate but not soft (include a few tablespoons more water if required); mix once in a while in between.
8. Include ground coconut paste.
9. Blend and cook over moo fire for a miniature. Turn off the fire and exchange it to a serving bowl.
Taste: Mild hot with delicate carrot pieces
Serving Ideas: Serve it as a side dish for lunch or supper. It can moreover be served with chapati or phulka as a sound meal.