Carrot Stir Fry - Carrot Poriyal

Carrots are rich in beta carotene. It is used in variety of ways ranging from sweets, gravies, fried rice and noodles. I always prepare at-least one dry curry for Lunch. Carrot Poriyal and Tomato Rasam makes a simple quick South Indian Lunch. Please check below for step by step instructions and pictures for preparing South Indian Carrot Stir Fry.







Preparation Time:      5 mins

Cook Time :                10 mins

Ready in :                   15 mins
Yields :                        2 Servings 

Ingredients:

Shredded Carrot	1/2 Cup
Onions chopped	1/4 Cup
Oil	1 tsp
Mustard	1/4 tsp
Red Chilly	1
Curry leaves	2
Green Chilly	1
Urad dal	1/2 tsp
Channa dal	1/2 tsp
Salt
shredded coconut	1 tbsp (optional)
Coriander Leaves chopped	1 stick

Instructions:

• Heat oil in the pan and add mustard, cumin seeds, Urad dal and channa dal.

• When channa dal turn golden colour, add curry leaves, green chillies and onion. Fry till onion turn translucent.

• Add carrot and salt. Fry it in medium flame for few minutes stirring occasionally, still carrot is cooked.

•  Once the carrot is cooked, Garnish with coriander leaves and shredded coconut.

Tips:

• Adding coconut is optional
• The essential nutrients will lose, if we wash the chopped vegetables, so wash the vegetable thoroughly then chop into small pieces.
• For more spicy, add 1 red chilli and 1 more green chilli