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closeup shot of south Indian style carrot fry
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Carrot Poriyal- South Indian Carrot Stir Fry

Carrot poriyal recipe- A delicious, quick and easy to make south Indian Tamil nadu style carrot stir fry recipe with fresh coconut, spices and curry leaves. Ready in 20 minutes, vegan, so delicious and nutritious. Serve with sambar, rasam rice or dal fry, paratha as side dish.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: south indian
Keyword: carrot poriyal, carrot stir fry
Servings: 3
Calories: 195kcal
Author: Harini

Ingredients

  • 300 grams carrots Chopped
  • 3 teaspoons oil
  • 1 teaspoon mustard seeds
  • 2 teaspoons urad dal
  • 15 curry leaves
  • 1 green chili
  • 1/4 teaspoon asafoetida hing
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 1/2 cup grated coconut

Instructions

  • Chop the carrots finely or dice them in preferred size. I do not chop them very finely as chopping vegetables very finely leads to some nutrition loss.
    finely chopped carrots
  • Heat oil in a kadai or heavy pan. Once the oil is hot but not smoking, add mustard seeds, 2 teaspoons urad dal, one slit green chili and 15 curry leaves, roughly torn and a small pinch asafoetida. Fry for a minute until urad dal turns crispy. These are tempering ingredients for south Indian style carrot poriyal.
    tempering mustard seeds, urad dal, curry leaves in oil
  • Now add the chopped carrots and mix well. Stir fry in high flame for 2 minutes.
    chopped carrots added to tempering for poriyal
  • Next we will add the seasonings for making carrot stir fry- 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder and salt to taste.
    seasonings added for carrot poriyal recipe
  • Mix well, close with a lid and cook in medium flame until the carrots turn soft. At this stage you can sprinkle little water around 1/4 cup water but I don't do that. We love dry poriyal that is not mushy and too soft.
    carrot cooked and soft
  • Once the carrots are well cooked and soft add grated coconut. You just want the carrots to be cooked a bit more than fork tender.
    fresh coconut added to carrot poriyal
  • Mix well and stir fry for another 2 minutes. Remove from flame. Transfer to a serving bowl. Serve carrot poriyal warm. We don't garnish poriyals with coriander leaves, you may if you want to.
    carrot poriyal ready to serve

Notes

The nutrition facts are estimates
You can double the recipe.

Nutrition

Serving: 3servings | Calories: 195kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Sodium: 136mg | Potassium: 410mg | Fiber: 7g | Sugar: 6g | Vitamin A: 17093IU | Vitamin C: 108mg | Calcium: 57mg | Iron: 1mg