Carrot_poriyal

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Carrot_Poriyal. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Carrot_Poriyal is one of the most well liked of recent trending meals on earth. It is simple, it's quick, it tastes delicious. It's enjoyed by millions every day. They are fine and they look wonderful. Carrot_Poriyal is something that I've loved my whole life.

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As for the number of servings that can be served to make Carrot_Poriyal is Serves: 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Carrot_Poriyal estimated approx cook time 12 mi.

To begin with this particular recipe, we have to prepare a few components. You can cook Carrot_Poriyal using 7 ingredients and 16 steps. Here is how you can achieve that.

#DesiMeal 38
It is a simple and healthy dry textured South Indian (more specifically Tamil style) curry prepared using carrot, moong dal and coconut

Ingredients and spices that need to be Make ready to make Carrot_Poriyal:

1. 1 tablespoon Moong Dal 1 cup finely chopped Carrot 1/2 teaspoon
2. Mustard Seeds
3. 1/2 teaspoon Urad Dal 1 pinch Asafoetida
4. 1 Dry Red Chilli, halved 5-6 Curry Leaves
5. 1 pinch Turmeric Powder 3 tablespoons grated Fresh Coconut
6. 1 Green Chilli, chopped 1/2 teaspoon Cumin Seeds
7. 1 teaspoon Oil or Ghee Salt to taste

Steps to make to make Carrot_Poriyal

1. 
2. 
3. Soak moong dal in water for 10-minutes. Drain excess water and keep aside
4. Take grated fresh coconut, chopped green chilies, cumin seeds and 1-tablespoon water in a grinder jar and grind until medium coarse paste
5. Heat oil in a kadai over low flame. Add mustard seeds and allow them to sizzle.
6. Add urad dal and sauté until it turns light brown.
7. Add asafoetida, dry red chilli and curry leaves.
8. Add drained moong dal, turmeric powder and finely chopped carrot; stir-fry for 2-3 minutes.
9. Add 1/3-cup water and salt to taste.
10. Cover it with a lid and cook over low flame until carrot turns soft but not mushy (add few tablespoons more water if required); stir occasionally in between.
11. Add ground coconut paste.
12. Mix and cook over low flame for a minute.
    Turn off flame.
13. Transfer it to a serving bowl
14. Taste: Mild spicy with soft carrot pieces
15. Serving Ideas:
    Serve it as a side dish in lunch or dinner. It can also be served with chapati or phulka as a healthy meal.
16. I served with rice dosa

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