Hi friends, welcome back to my blog. I am so sorry; I have been absent from the blogging world from a long time. My little one has been keeping me on my toes and looking after 2 kids, a YouTube channel and this blog single handedly is no easy task. But please bear with me and I will try to post at least once or twice a week.

Today I am sharing a simple recipe of carrot stir fry. This is super easy and delicious, and you can also feed this to little kids. I make carrot rice too using this by adding cooked rice to the stir fry. Do try out the recipe of Carrot Poriyal/ Stir fry and serve it hot with sambar/dal and cooked rice.

Carrot Stir fry/ Carrot Poriyal recipe


500 gms carrot cut into small pieces
3 tbsp oil
1 tsp mustard seeds
8 to 10 curry leaves
2 dry red chillies
1 onion finely chopped
1/2 tsp red chilli powder (optional)
1/4 tsp turmeric powder
1/4 tsp sambar powder (optional)
salt to taste
handful of coriander leaves


  • Pressure cook Carrots with 1/2 tsp salt and 1 and 1/2 cups water for 4 to 5 whistles till the carrots are cooked.
  • Allow the steam to subside and remove the lid of the cooker. Keep the boiled carrots ready.
  • Heat oil in a pan, add mustard seeds and allow it to sputter.
  • Then add curry leaves, dry red chillies and onions and saute till onions turn golden.
  • Next add red chilli powder, sambar powder, turmeric powder and 1/4 tsp salt and give it a mix.
  • Then drain water from the carrots and add the cooked carrots to the pan.
  • Mix well and cook for a couple of minutes.
  • Finally add coriander leaves. Mix well and transfer the Carrot poriyal to a serving bowl.
  • Serve hot with cooked rice, Dal and fryums.

Note: You can use the carrot water to knead the chapathi dough.

For more Stir fry recipes, check the posts below

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