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Carrot Curry with Coconut in a Pan
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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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish, Side Dishes
Cuisine: Asian, Indian, South Indian
Diet: Vegan
Servings: 4 people
Calories: 111kcal

Equipment

  • saute pan
  • Knife
  • spatula

Ingredients

  • 6 large Carrots or 8 medium
  • ¼ cup Coconut Grated
  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Ullutham paruppu/urad dal
  • 2 or 3 Red chilies
  • few Curry leaves
  • ¼ tsp 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