Grated Carrot Stirfry | Carrot Poriyal with Coconut
A simple South Indian style grated carrot stirfry popularly known as carrot thuvattal or carrot poriyal! A simple side dish for rice.
Servings: 6
Calories: 66kcal
Equipment
- Saucepan or kadai
Ingredients
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- 3 red chilies broken into small pieces
- ⅛ tsp hing
- 5 curry leaves
- 4 cups carrot grated
- 1.5 tsp salt
- ¼ tsp turmeric powder
- ½ tsp sambar powder
- ¼ cup coconut grated
Instructions
- Heat the oil in a pan and when the oil is hot, add the mustard seeds, urad dal, hing, and dried red chilies. Let the mustard seeds splutter.
- Then add the curry leaves and saute for 30 seconds. Now add the grated carrots, salt, turmeric powder, and sambar powder. Mix well.
- Cover and cook for 4 minutes and then remove the lid and cook for 4 to 5 minutes until the moisture is absorbed. You can cook the grated carrots in less than 10 to 12 minutes.
- Now add the grated coconut and mix well. Cook for two minutes over low heat and switch off the heat. That's it. Carrot poriyal is ready.
Notes
- As always, adjust the salt and spices according to your preference.
- Please check the variations in the post for different ways to make this carrot poriyal.
- Instead of grated carrots, you can use chopped carrots as well.
- Also, you can make similar poriyal with chayote squash, zucchini, beets, etc. The cooking time differs, though.
Nutrition
Calories: 66kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 647mg | Potassium: 357mg | Fiber: 3g | Sugar: 5g | Vitamin A: 14568IU | Vitamin C: 54mg | Calcium: 35mg | Iron: 1mg