Carrot Poriyal – serves 4
500 g carrots, peeled and chopped into 1 cm cubes
1 tsp salt
1/2 tsp ground turmeric
1 green chilli, slit sideways
2 tbsp grated fresh coconut or 2.5 tbsp dried coconut
1 tbsp mixed chopped dill and or coriander
For the tempering
2 tsp oil
1 tsp brown mustard seeds
1 tsp urad dal
1 tsp chana dal
1 dried red chilli halved
1/2 tsp asafoetida
A few curry leaves
- Boil the carrots in small amount of water for about 5 minutes.
- Heat the oil in a heavy bottom saucepan. Add the mustard seeds, urad dal, chana dal, red chilli and asafoetida and stir, add the curry leaves. When the mustard seeds pop add the carrots and green chilli. Stir thoroughly, add the grated carrot, salt, green chilli, turmeric and coconut and mix thoroughly to heat the carrots through.
- Remove from heat, add the mixed herbs and serve hot.