top of page

Carrot Poriyal

  • Writer: anisha naina
    anisha naina
  • Jul 22, 2009
  • 1 min read

Oil - 1 tbsp.

Mustard - 1/2 tsp

Urad Dhal - 1/2 tsp

Curry Leaves

Onion - 1/2 cup, diced

Green Chilli - 2, diced

Carrot - 2 cup, diced

Salt

Coconut - 1/4 cup, grated

Heat Oil in a medium pan.

Temper Mustard, Urad dhal and Curry Leaves.

Sauté Onion and Green Chilli until the Onion just turns translucent.

Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through.

Garnish with grated Coconut and turn off heat.

Recent Posts

See All
Kadai Bhendi

Oil - 2 tbsp. Cumin seeds - 1 tsp Coriander seeds - 1 tsp, crushed Onion - 1, chopped Green Chilli - 2, slit Curry leaves Ginger Garlic...

 
 
 
Bhendi Jaipuri

Ladies Finger - 2 cup, sliced diagonally Onion - 1/2, sliced Green Chilli - 2, minced Cashew nuts - 1/8 cup, broken into bits Cumin seeds...

 
 
 
Coconut Chutney

Coconut - 1 cup, grated Roasted Channa Dhal - 1/4 cup Green Chilli - 4 Tamarind - a small pc Ginger - a small pc Garlic - 2 cloves...

 
 
 
bottom of page