South Indian

Carrot Poriyal

Name: Carrot Poriyal
Total time: 20 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 lb carrots; 2 tbsp coconut oil; 1 tsp mustard seeds; 1 tsp urad dal; 2 dried red chilies; 10 curry leaves; 1/4 tsp turmeric; 1/3 cup fresh grated coconut; 3/4 tsp salt

Lakshmi @lakshmi_chennai

Carrot Poriyal is South Indian home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

20 min Easy Diabetic friendly High fiber Vegetarian Vegan Halal Gluten free Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

1 lb carrots
2 tbsp coconut oil
1 tsp mustard seeds
1 tsp urad dal
2 dried red chilies
10 curry leaves
1/4 tsp turmeric
1/3 cup fresh grated coconut
3/4 tsp salt

How to cook it

Peel the carrots and finely dice them into small, even pieces.
Heat the coconut oil in a pan, let the mustard seeds pop, then add the urad dal and cook until golden.
Add the dried red chilies and curry leaves and let them sizzle for a few seconds.
Add the diced carrots, turmeric, and salt, toss to coat, cover, and cook on medium-low until just tender, about 10 minutes.
Uncover, fold in the grated coconut, and cook 2 minutes more before serving warm.

Watch how to cook Carrot Poriyal

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Carrot Poriyal, read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Adai (Tamil Nadu Multi-Lentil Dosa)
  
  30 min
What it is eaten with
- Bajra Bhakri (Pearl Millet Flatbread)
  
  35 min
The sharp little thing
- Coconut Chutney
  
  15 min
Something cool and fresh
- Fried Vadam
  
  10 min

A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Carrot Poriyal carries coconut. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Carrot Poriyal
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	Yes	Nothing comparable without it yet

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 120 kcal
Protein: 2 g
Carbs: 12 g
Fat: 7 g
Fiber: 3 g
Sugar: 5 g
Sodium: 280 mg
Saturated fat: 5 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Carrot Poriyal takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in winter, which is when what goes into it is worth buying.