Saturday, March 8, 2014

Carrot Poriyal ~ Carrot stir fry with coconut

Carrots, large
Coconut, grated
¾ cup
Turmeric powder
¼ tsp
Chilli powder
1 tsp
Cumin seeds
1 tsp
Mustard seed
1 tsp
Urad dal
1 tsp
Curry leaves
1 sprig
To taste

  • Wash and chop the carrots into small pieces. 
  • Grind coarsely the coconut and jeera, adding 2 tbsp of water.
  • Heat oil in a wok, add the mustard seeds and allow them to splutter. Add the urad dal and curry leaves and fry for 30 secs. 
  • Add the chopped carrots and sprinkle 2-3 tbsp of water. Cover and cook the carrots, stirring them once in a while. 
  • When the carrots are almost cooked, add the turmeric powder, chilli powder and salt. Mix well.  
  • Add the ground coconut mixture and cook 3-4 minutes or until it becomes dry. 
  • Serve hot with rice or roti. 

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