Cooking With Shobana : CARROT PORIYAL
CARROT PORIYAL
In my house, I make it a point to include carrots in our food from time to time. This is because carrots have a wealth of health benefits being particularly strong in beta-carotene and antioxidants.
Elsewhere in this blog, you will find many recipes for dishes made with carrots, such as:-
We tried it out today and it tasted great. We especially loved the crunch of the urad dal in the seasoning!
Ingredients:-
- Carrots, 300 gms
- Turmeric Powder, 1/4 tsp
- Salt, to taste
For the Spice Powder :
- Fresh Coconut Gratings , 2 tbsp
- Fried Gram, 2 tbsp
- Byadgi Red Chillies, 3
- Cumin Seeds, 1/2 tsp
For the Seasoning:-
- Mustard Seeds, 1 tsp
- Black Gram Dal (Urad Dal), 1 tsp
- Curry leaves, a few
- Oil, 1 tbsp
Method:-
Wash the carrots thoroughly and snip off the two ends
Lightly peel the skin and cut the carrots into cubes
In a small mixer jar, grind together fresh coconut gratings, Byadgi red chillies, fried gram, and cumin seeds -initially in pulse mode till the ingredients get crushed- then in regular mode to a fine powder. Keep aside
Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and saute till the dal changes colour
Next add the curry leaves and saute for a few seconds
To this add the cubed carrots, turmeric powder, and salt
Cook covered on medium heat, stirring from time to time, till the carrots get cooked yet remain firm
Now add the freshly ground powder and mix well
Switch off the gas and transfer to a serving bowl
Serve the Carrot Poriyal hot as an accompaniment with rice and sambar/rasam
