Carrot curry or carrot poriyal is a delicious and easy side dish with carrots. Tastes delicious as a side with rice or with flatbread.
For the last day of South meal dishes, I have a simple Carrot Curry with Coconut. Usually, there are 2-3 different kinds of curry / poriyal served in a meal. One is a stir-fried kind of curry / poriyal that does not have coconut in it.
The other kind is the one with coconut. Also, there is a kootu in the meal as a side. I have a few other curries with coconut in the space that is commonly made in South India. My favorite is the beans curry, cabbage curry, and beetroot curry.
Preparation time – 15 minutes
Cooking time – 20 minutes
Difficulty level – easy
Ingredients to make Carrot Curry with Coconut – (serves 4)
- Carrots – 6 large or 8 medium
- Coconut – ¼ cup (grated)
- Oil – 2 tsp
- Mustard seeds – 1 tsp
- Ullutham paruppu/urad dal – 1 tsp
- Red chilies – 2 or 3
- Curry leaves – few
- Asafetida – ¼ tsp
- Salt – to taste
Procedure –
- Wash and peel the carrots and then cut them into small pieces. I usually cook the carrots in the microwave until it is just done. This way it helps to cook the curry fast and also uses less oil.
- In a frying pan, heat the oil and add the seasoning ingredients; mustard seeds, urad dal, red chilies, asafoetida, and curry leaves.
- Then add the cooked carrots and mix well. Add salt and let it cook covered for about 5 minutes on low flame. This helps the carrots to absorb the salt.
- Once the carrots are dry and have no moisture in them, add the grated coconut and give it a mix.
- Switch off the flame and serve the carrot poriyal with rice and sambhar. I served the Carrot Curry with Coconut with Mullangi Vendhaya Sambhar
More Carrot Recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Recipe
Carrot Curry with Coconut | Carrot Poriyal
Equipment
- saute pan
- Knife
- spatula
Ingredients
- 6 large Carrots or 8 medium
- ¼ cup Coconut Grated
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Ullutham paruppu/urad dal
- 2 or 3 Red chilies
- few Curry leaves
- ¼ teaspoon Asafetida
- to taste Salt
Instructions
- Wash and peel the carrots and then cut them into small pieces. I usually cook the carrots in the microwave until it is just done. This way it helps to cook the curry fast and also uses less oil.
- In a frying pan, heat the oil and add the seasoning ingredients; mustard seeds, urad dal, red chilies, asafetida and curry leaves.
- Then add the cooked carrots and mix well. Add salt and let it cook covered for about 5 minutes in low flame. This helps the carrots to absorb the salt.
- Once the carrots are dry and have no moisture in them, add the grated coconut and give it a mix.
- In a frying pan, heat the oil and add the seasoning ingredients; mustard seeds, urad dal, red chilies, asafetida and curry leaves.
- Then add the cooked carrots and mix well. Add salt and let it cook covered for about 5 minutes in low flame. This helps the carrots to absorb the salt.
- Once the carrots are dry and have no moisture in them, add the grated coconut and give it a mix.
- Switch off the flame and serve with rice and sambhar. I served the Carrot Curry with Coconut with Mullangi Vendhaya Sambhar
Leave a Reply