Carrot Curry With Coconut

Carrot curry or carrot poriyal is a delicious and easy side dish with carrots. Tastes delicious as a side with rice or with flatbread.

For the last day of South meal dishes, I have a simple Carrot Curry with Coconut. Usually, there are 2-3 different kinds of curry / poriyal served in a meal. One is a stir-fried kind of curry / poriyal that does not have coconut in it.

The other kind is the one with coconut. Also, there is a kootu in the meal as a side. I have a few other curries with coconut in the space that is commonly made in South India. My favorite is the beans curry, cabbage curry, and beetroot curry .

Preparation time - 15 minutes Cooking time - 20 minutes Difficulty level - easy

Ingredients to make Carrot Curry with Coconut - (serves 4)

Carrots - 6 large or 8 medium
Coconut - ¼ cup (grated)
Oil - 2 tsp
Mustard seeds - 1 tsp
Ullutham paruppu/urad dal - 1 tsp
Red chilies - 2 or 3
Curry leaves - few
Asafetida - ¼ tsp
Salt - to taste

Procedure-

Wash and peel the carrots and then cut them into small pieces. I usually cook the carrots in the microwave until it is just done. This way it helps to cook the curry fast and also uses less oil.

In a frying pan, heat the oil and add the seasoning ingredients; mustard seeds, urad dal, red chilies, asafoetida, and curry leaves.
Then add the cooked carrots and mix well. Add salt and let it cook covered for about 5 minutes on low flame. This helps the carrots to absorb the salt.
Once the carrots are dry and have no moisture in them, add the grated coconut and give it a mix.

Switch off the flame and serve the carrot poriyal with rice and sambhar. I served the Carrot Curry with Coconut with Mullangi Vendhaya Sambhar

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More Carrot Recipes

Carrot And Cheese Muffins - Savory Muffins - Eggless Recipe
Gajar Ka Halwa | Carrot Halwa Recipe
Carrot Subzi / Carrot Gravy Recipe
Single-Serve Microwave Carrot Cake Recipe

Recipe

Equipment

▢ saute pan
▢ Knife
▢ spatula

Ingredients

▢ 6 large Carrots or 8 medium
▢ ¼ cup Coconut Grated
▢ 2 teaspoon Oil
▢ 1 teaspoon Mustard seeds
▢ 1 teaspoon Ullutham paruppu/urad dal
▢ 2 or 3 Red chilies
▢ few Curry leaves
▢ ¼ teaspoon Asafetida
▢ to taste Salt

Instructions

Wash and peel the carrots and then cut them into small pieces. I usually cook the carrots in the microwave until it is just done. This way it helps to cook the curry fast and also uses less oil.
In a frying pan, heat the oil and add the seasoning ingredients; mustard seeds, urad dal, red chilies, asafetida and curry leaves.
Then add the cooked carrots and mix well. Add salt and let it cook covered for about 5 minutes in low flame. This helps the carrots to absorb the salt.
Once the carrots are dry and have no moisture in them, add the grated coconut and give it a mix.
In a frying pan, heat the oil and add the seasoning ingredients; mustard seeds, urad dal, red chilies, asafetida and curry leaves.
Then add the cooked carrots and mix well. Add salt and let it cook covered for about 5 minutes in low flame. This helps the carrots to absorb the salt.
Once the carrots are dry and have no moisture in them, add the grated coconut and give it a mix.
Switch off the flame and serve with rice and sambhar. I served the Carrot Curry with Coconut with Mullangi Vendhaya Sambhar

Nutrition

More Curry , Poriyal and Subzi

Yard Long Beans Curry | Karamani (Payathangai) Poriyal
Kathirikai Kara Curry | Brinjal Poriyal
Avarakkai Poriyal | Broad Beans Stir Fry
Purple Cabbage Poriyal | Cabbage Curry With Coconut