Carrot poriyal (Carrot dry curry) - Preparation time 15mins
Usually mom used to boil chopped carrot and then make the poriyal. This we tried differently it came out well. Try it out. Making is very easy and quick.
Ingredients:-
Carrot - 2 (finely grated)
Mustard seed - ¼ tsp
Sesame oil - 1 tsp
Urad dhal - 1 tbsp
Grated coconut - 2 tbsp
Green chili - 1 or 2 (according to your spice level)
Salt to taste
Water - 1 tbsp
Curry leaves - 10 (finely chopped)
Small onion - 6 (chopped finely)
Preparation method:-
In a tawa/kadai add oil and mustard. Once mustard splutters, add the urad dhal, green chili and roast it.
Add the onion and fry to slight brown.
Add grated carrot and sortae till the raw smell of carrot goes off. Sprinkle the water so that the carrot will be cooked softly. If you want you can close the kadai and cook.
When carrot is cooked switch of the flame.
Add chopped curry leaves, grated coconut. Mix them well and transfer to serving bowl.
This goes well with sambhar rice.
Usually mom used to boil chopped carrot and then make the poriyal. This we tried differently it came out well. Try it out. Making is very easy and quick.
Ingredients:-
Carrot - 2 (finely grated)
Mustard seed - ¼ tsp
Sesame oil - 1 tsp
Urad dhal - 1 tbsp
Grated coconut - 2 tbsp
Green chili - 1 or 2 (according to your spice level)
Salt to taste
Water - 1 tbsp
Curry leaves - 10 (finely chopped)
Small onion - 6 (chopped finely)
Preparation method:-
In a tawa/kadai add oil and mustard. Once mustard splutters, add the urad dhal, green chili and roast it.
Add the onion and fry to slight brown.
Add grated carrot and sortae till the raw smell of carrot goes off. Sprinkle the water so that the carrot will be cooked softly. If you want you can close the kadai and cook.
When carrot is cooked switch of the flame.
Add chopped curry leaves, grated coconut. Mix them well and transfer to serving bowl.
This goes well with sambhar rice.
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