AMINA CREATIONS: CARROT PORIYAL/ CARROT STIR FRY

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

Ingredients

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

Method

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

Beetroot stir fry