Radish – Carrot Poriyal

A simple poriyal or dry curry prepared with the two root vegetables, radish and carrot. Just steam the veggies and temper it with simple spices and coconut. Boom its done!!!. A great rice accompaniment and a perfect side for sambhar and rasam rice.

I had one medium sized radish which will be too much for sambhar and too little for preparing mooli paratha. And I had two carrots, which are good for grated carrot salad but not enough for poriyal. So I thought why not combine the both and prepare a poriyal. These two root veggies complement each other. So here comes the recipe. You can adjust the quantity of the veggies, I just went with what I had.

• Carrots – 2
• Radish – 1
• Grated Coconut – ¼ cup
• Oil – 2 tsps
• Hing – ½ tsp
• Mustard Seeds – 1 tsp
• Urad Dal – 1 tsp
• Channa Dal – 1 tsp
• Dried Red Chillies – 2 to 3
• Salt – 1.5 tsp

Steps:

• Peel the radish skin and chop them in small pieces and microwave it for 10 minutes. Do not overcook them.
• Similarly peel the carrot skin and microwave it for 6 minutes and then chop them. Par-boiled carrots are easy to chop.
• Heat the kadai and add oil.
• Once the oil is hot add mustard seeds, urad dal and channa dal.
• When they start spluttering add dried red chillies and hing.
• Fry them for a minute.
• Add the boiled veggies and salt.
• Mix them well, once the water(if any) is all evaporated add the coconut.
• Let it cook for couple minutes in low heat and thats it, the poriyal is ready.

Notes:

• You can steam both radish and carrot together but sometimes the color of the carrot mixes with radish too. So I prefer steam them separately.
• If you want to skip the use of microwave, you can chop the veggies and steam them on stove top. After the tempering part, you can add the chopped veggies and salt and about ¼ cup of water and cover and cook till they become tender.
• Adjust the salt and spices according to your preference.

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5 from 1 vote

Radish - Carrot Poriyal

A perfect rice accompaniment and a side for sambhar and rasam rice. This poriyal is prepared with carrot & radish & spiced up with red chillies.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Side Dish

Cuisine: South Indian

Servings: 3

Calories:

Author: Srividhya G

Ingredients

• ▢ Carrots - 2
• ▢ Radish - 1
• ▢ Grated Coconut - ¼ cup
• ▢ Oil - 2 tsps
• ▢ Hing - ½ tsp
• ▢ Mustard Seeds - 1 tsp
• ▢ Urad Dal - 1 tsp
• ▢ Channa Dal - 1 tsp
• ▢ Dried Red Chillies - 2 to 3
• ▢ Salt - 1.5 tsp

Instructions

• Peel the radish skin and chop them in small pieces and microwave it for 10 minutes. Do not overcook them.
• Similarly peel the carrot skin and microwave it for 6 minutes and then chop them. Par-boiled carrots are easy to chop.
• Heat the kadai and add oil.
• Once the oil is hot add mustard seeds, urad dal and channa dal.
• When they start spluttering add dried red chillies and hing.
• Fry them for a minute.
• Add the boiled veggies and salt.
• Mix them well, once the water(if any) is all evaporated add the coconut.
• Let it cook for couple minutes in low heat and thats it, the poriyal is ready.

Notes

You can steam both radish and carrot together but sometimes the color of the carrot mixes with radish too. So I prefer steam them separately.
If you want to skip the use of microwave, you can chop the veggies and steam them on stove top. After the tempering part, you can add the chopped veggies and salt and about ¼ cup of water and cover and cook till they become tender.
Adjust the salt and spices according to your preference.

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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