Carrot Poriyal

Carrots have always been in the wishlist for everyone at home. With many variations of this carrot curry around, I have my own version that my LO at home love to eat. With a tint of ginger added, it has a unique flavor and taste. Carrots are rich in beta carotenes and are one of the largest consumed vegetables in the world. Without much more adieu, here I go with my carrot poriyal.
Servings: 4 yield(s)
Prep Time: 10 mins
Ingredients
    Main Ingredients
  • 2 cup Carrot (Grated)
  • 3 stick Green chillies
  • 0.25 stick Ginger
  • 2 tsp Grated Coconut
  • 1 dash Salt
    • Tempering Ingredients
  • 0.25 tsp Mustard Seeds
  • 0.25 tsp Chana dal
  • 1 stick Curry Leaves
Instructions
  1. Wash, peel, and grate carrots using the large hole in the grater.
  2. Heat oil in a Kadai, add the ingredients in the To temper field, one by one, until all splutters. Now add green chilies and ginger pieces too.
  3. Add the grated carrots to it and stir for 2-3 mins. Sprinkle water and close with a lid
  4. After 3- 4mins, open lid and add salt and grounded coconut and stir to mix uniformly.
  5. Place the stove in simmer for 1 – 2 mins and transfer to a serving bowl. Top with curry leaves and coriander leaves.
Recipe Notes

  • Carrots are available in different colors like red, white, purple, yellow apart from the routine orange color. Each of these has a different phytochemical like the beta - carotene in orange color carrots, Lycopene in red carrots and etc. Each of these phytochemicals has its own beneficial functions to the body.
  • Carrots are one among those top 12 dirty dozens of vegetables. It is always wise to buy organic ones when you find them in your markets.