Carrot poriyal, typical south indian bowl of veggie, the flavours aromas blended here to make a great side dish with pretty carrots.. when ever i was back from the vegetable shop, for sure can find some carrots in it.. i love them coz of the bright orange color..
also for the sweet taste.. in my school days i love carrots and beetroots because of it color, stuffing this thooran, over the hot steamed rice will change the rice color into pretty red or orange.. Recently i found this preparation in google, that day when i need a spicy side dish, i tried out this poriyal, but i guess the same procedure can apply for beetroot, french beans, cabbage too.. This is my “Day 31 of B365″
Recipe Cuisine: Indian | Recipe Category: Side Dish
Prep Time: 15mins | Cook time: 15-20 mins | Serves: 2
||1/2 cup chopped
Ingredients to crush or grind
Take the ingredients to crush in a mixer, Grind them and crush it without adding water..
Here i chopped the carrots for crunchy taste.. i you wish you can grate them as well.
Heat a pan with oil, temper with mustard, urad dhal, channa dhal and fry them for a while..
Add in the Chopped onion and curry Leaves to the pan, saute them till they turn translucent..
Add in the chopped Carrots, cover and cook this for few mins..
Add in the Turmeric powder, Crushed masala and salt.. stir them, again cover the pan with a lid and cook for few more mins..
Once the carrots are done add the grated coconuts and switch off the flame..
- Can fry beans, beetroot, with the same procedure..
- Adding green chillies decide the spiciness
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