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Monday, 4 September 2017

Carrot Poriyal - Cuisine from Tamil Nadu



          Carrot Poriyal is a simple stir fry dish, a South Indian preparation, very popular in Tamil Nadu. It is a healthy and a nutritious side dish that does not take much time to prepare. It is almost similar to Carrot Thoran, another kerala speciality. Onions may be added if preferred. It can be relished as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice. So check for a step by step method with photos to prepare it.











  • 2-3 med. size carrots, cut into small pieces
  • 1-2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tbsp. chana dal
  • 1 tsp. split urad dal
  • 2-3 slit green chilies
  • 1-2 sprig curry leaves
  • salt to taste
  • 1/2 cup fresh grated coconut
  • 2-3 tbsp. coriander leaves, chopped










          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the chana dal, urad dal, green chilies and curry leaves. Saute for a few seconds.

          Add the carrots and salt. Cover and cook on a low flame till done. Stir at intervals and sprinkle water if needed.

          Switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as  a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice.




                 Heat oil in a pan and temper with mustard seeds. After it stops spluttering, 
                 add the chana dal, urad dal, green chilies and curry leaves. Saute for a few
                 seconds.



                   Add the carrots and salt. Cover and cook on a low flame till done. Stir at 
                   intervals and sprinkle water if needed.



                  Switch off the flame. Add the coconut and coriander leaves. Give it a toss.
                 





                 Serve as a side dish with either rice or chapattis. It goes very well with curd-rice
                 or sambar-rice.












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