For the last day of South meal dishes, I have a simple Carrot Curry with Coconut. Usually, there are 2-3 different kinds of curry / poriyal served in a meal. One is a stir-fried kind of curry / poriyal that does not have coconut in it. The other kind is the one with coconut. Also, there is a kootu in the meal as a side. I have a few other curries with coconut in the space that is commonly made in South India. My favorite is the beans curry, cabbage curry, and beetroot curry. Preparation time – 15 minutesCooking time – 20 minutesDifficulty level – easy
Ingredients to make Carrot Curry with Coconut – (serves 4)
Carrots – 6 large or 8 medium Coconut – ¼ cup (grated) Oil – 2 tsp Mustard seeds – 1 tsp Ullutham paruppu/urad dal – 1 tsp Red chilies – 2 or 3 Curry leaves – few Asafetida – ¼ tsp Salt – to taste
Procedure –
Wash and peel the carrots and then cut them into small pieces. I usually cook the carrots in the microwave until it is just done. This way it helps to cook the curry fast and also uses less oil.
In a frying pan, heat the oil and add the seasoning ingredients; mustard seeds, urad dal, red chilies, asafoetida, and curry leaves.
Then add the cooked carrots and mix well. Add salt and let it cook covered for about 5 minutes on low flame. This helps the carrots to absorb the salt.
Once the carrots are dry and have no moisture in them, add the grated coconut and give it a mix.
Switch off the flame and serve the carrot poriyal with rice and sambhar. I served the Carrot Curry with Coconut with Mullangi Vendhaya Sambhar
More Carrot Recipes
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