CARROT PORIYAL

 CARROT PORIYAL

In my house, I make it a point to include carrots in our food from time to time. This is because carrots have a wealth of health benefits being particularly strong in beta-carotene and antioxidants.

Elsewhere in this blog, you will find many recipes for dishes made with carrots, such as:-

• Carrot Chutney
• Carrot Kismuri
• Carrot Soup
• Gajar ka Halwa

Today's recipe is for an easy to make yet tasty stir fry (called Poriyal in Tamil). This dish tastes better through the use of freshly ground spice powder.  I have adapted this from Carrot Poriyal from Subbu's Kitchen.

We tried it out today and it tasted great. We especially loved the crunch of the urad dal in the seasoning! 

Ingredients:-

• Carrots, 300 gms 
• Turmeric Powder, 1/4 tsp
• Salt, to taste

For the Spice Powder :

• Fresh Coconut Gratings , 2 tbsp
• Fried Gram, 2 tbsp
• Byadgi Red Chillies, 3
• Cumin Seeds, 1/2 tsp

For the Seasoning:-

• Mustard Seeds, 1 tsp
• Black Gram Dal (Urad Dal), 1 tsp
• Curry leaves, a few
• Oil, 1 tbsp

Method:-

Wash the carrots thoroughly and snip off the two ends

Lightly peel the skin and cut the carrots into cubes

In a small mixer jar, grind together fresh coconut gratings, Byadgi red chillies, fried gram, and cumin seeds -initially in pulse mode till the ingredients get crushed- then in regular mode to a fine powder. Keep aside

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and saute till the dal changes colour

Next add the curry leaves and saute for a few seconds

To this add the cubed carrots, turmeric powder, and salt

Cook covered on medium heat, stirring from time to time, till the carrots get cooked yet remain firm

Now add the freshly ground powder and mix well

Switch off the gas and transfer to a serving bowl

Serve the Carrot Poriyal hot as an accompaniment with rice and sambar/rasam