Carrot Curry with Coconut | Carrot Poriyal
Carrot curry or carrot poriyal is a delicious and easy side dish with carrots. Tastes delicious as side with rice or with flatbread.
Servings: 4 people
Calories: 111kcal
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
Nutrition
Calories: 111kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Sodium: 81mg | Potassium: 545mg | Fiber: 5g | Sugar: 8g | Vitamin A: 18578IU | Vitamin C: 87mg | Calcium: 44mg | Iron: 1mg