Carrot Poriyal/Stir Fry Recipe: This is an easy to make South Indian dish and it’s a great accompaniment for steamed rice and sambar/karakuzhambhu(click here for Karakuzhambhu recipe).
Carrots come in different colours like red, purple, yellow and white apart from the commonly available orange colour. In my local market, I get two varieties – The long thin slender somewhat pinkish orange type and another is short thick broad orange one.
Carrot is one of those vegetable that’s so commonly used in global cuisine. Its beta carotene stays intake even after cooking – So we need not bother much about the form(raw or cooked) in which it has to be taken. When it comes to cooking, its always good to use steaming or stir fry method than boiling.
3-4 medium sized carrots(chop into small pieces)
1/2 medium sized onion(finely chopped)
1/2 tspn mustard seeds
1/2 tspn cummin seeds
1/2 red chilly
1 green chilly
pinch of turmeric powder
1 sprig of curry leaves
2-3 tblspn grated coconut
salt to taste
1. Heat 2-3 tblspn oil in a pan. Add mustard seeds to splutter. Then add the cummin seeds, red chilly, green chilly, curry leaves, finely chopped onion and saute for a minute.
2. Now add the carrots, turmeric powder and salt. Sprinkle some water and cook in medium flame for 5-6 minutes with closed lid.
3. Once the vegetables is cooked and the moisture is completely absorbed, switch off the stove.
4. Spread the grated coconut over the cooked carrot and mix it.
5. Serve hot with steamed rice and curry.