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square image of carrot radish poriyal served in terracotta serveware
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5 from 1 vote

Carrot Radish Poriyal | Simple South Indian Poriyal Varieties

Looking for a delicious and healthy side dish? Try this carrot and radish poriyal. Bursting with flavors and easy to make.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: South Indian
Keyword: carrot radish poriyal, carrot radish stir fry
Servings: 4
Calories: 108kcal
Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1tsp = 5ml;

  • 2 carrots when chopped approx 1.5 cups
  • 1 daikon radish when chopped approx 1.5 cups
  • 2 tsps coconut oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 3 dried red chilies or to taste
  • 5 to 6 curry leaves
  • ¼ tsp asafoetida or to taste
  • 1.25 tsp salt
  • ¼ cup coconut grated
  • 2 tbsps almond flour optional
  • 1 tbsp cilantro chopped

Instructions

  • Trim the edges of radish and carrot and peel the skin. Chop them into chunks and pressure cook in an Instant Pot for one minute. When the cooking is complete, quickly release the pressure and take the veggies out.
    chopped carrot and radish for steaming
  • Let it cool, and chop the veggies into small cubes. VVK Tip: I love to chop veggies like beets, turnips, carrots, and radishes after steaming. It makes it very easy. If you are using a stove-top pressure cooker, you can pressure cook for one whistle and let the pressure release quickly. You can also microwave the veggies. Fill a microwave-safe bowl with water and add the veggies. Cook for 7 to 8 minutes. This timing differs based on your microwave power setting.
    steamed and chopped vegetables
  • 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 chilies, curry leaves, and asafoetida. Fry them for a minute.
    tempering the poriyal
  • Add the boiled veggies and salt.
    adding veggies and salt
  • Mix them well; once the water(if any) is all evaporated, add the coconut and almond flour.
    adding coconut and almond flour
  • Let it cook for a couple of minutes on low heat, and that is, the poriyal is ready. Garnish with cilantro and enjoy.
    poriyal ready

Notes

  • If you want to skip steaming in a pressure cooker, after the tempering part, you can add the chopped veggies and salt and about ¼ cup of water. Cover and cook till they become tender.
  • Adjust the salt and spices according to your preference.

Nutrition

Calories: 108kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 770mg | Potassium: 423mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5471IU | Vitamin C: 94mg | Calcium: 57mg | Iron: 1mg