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Sunday, April 21, 2013

Carrot Stir Fry - Carrot Poriyal


Carrot Stir Fry


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

2 comments:

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