Carrot Curry / Carrot Poriyal
Steamed cooked diced carrot tossed in a simple tempering of chillies, udad dal, curry leaves in coconut oil and garnished with coconut. Enjoy with rasam and rice. Beginner friendly recipe!
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Peel and dice the carrots, roughly 1.5 cm sized cubes. This recipe uses Red Carrots as they are in season. The same recipe works perfectly well with orange/Ooty carrots available round the year.
  2. In a container that fits in the pressure cooker, place the diced carrots, tossed in salt with 3-4 tbsp of water.
  3. Pressure cook for 1 whistle and then on sim for 10 minutes. Open the cooker when cool enough to handle, remove the carrots, drain any excess water. Use this in sambar / rasam or dal, do not discard this water.
  4. In a heavy bottomed pan, heat the coconut oil. Add a pinch of asafoetida and mustard seeds. Once the mustard seeds splutter, add the udad dal. Stir on high flame until the udad dal turns golden brown. Add the curry leaves, dried red chillies and quickly stir. The leaves and chillies will crisp up.
  5. Add the diced and cooked carrot, toss gently, until the tempering coats the carrots. Check for salt and adjust accordingly.
  6. Garnish with fresh coconut and remove into a serving bowl.
  7. Serve hot with rice and rasam or sambar.
Recipe Notes

Try this carrot curry with rice and —

Pavakka Pitla – Bittergourd Pitlah


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Recipe for Mysore Rasam – Karnataka Cuisine


www.saffrontrail.com