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A simple, vibrant South Indian stir-fry where finely chopped carrots are tempered with classic spices and finished with fresh coconut. It's a quick, healthy, and delicious side dish that pairs perfectly with rice and sambar.
For 4 servings
Prepare Vegetables
Temper the Spices
Cook the Carrots
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A simple, vibrant South Indian stir-fry where finely chopped carrots are tempered with classic spices and finished with fresh coconut. It's a quick, healthy, and delicious side dish that pairs perfectly with rice and sambar.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 180.9 calories per serving with 2.35g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Garnish and Serve
You can make a mixed vegetable poriyal by adding finely chopped French beans, cabbage, or peas along with the carrots. Adjust cooking time as needed.
For a different flavor profile, sauté 1 finely chopped small onion after the tempering until translucent, before adding the carrots.
Increase the number of dried red chilies or add 1/4 teaspoon of red chili powder along with the turmeric for extra heat.
Soak 2 tablespoons of moong dal for 30 minutes, drain, and add it with the carrots for added protein and texture.
Carrots are an excellent source of beta-carotene, which the body converts into Vitamin A. This nutrient is crucial for maintaining healthy vision, immune function, and skin health.
This dish is packed with fiber from carrots and coconut, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The use of coconut oil and fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy saturated fat that can provide quick energy and support heart health when consumed in moderation.
One serving of Carrot Poriyal (approximately 1 cup or 145g) contains around 140-160 calories, depending on the amount of coconut oil and fresh coconut used.
Yes, Carrot Poriyal is very healthy. It's rich in Vitamin A and fiber from carrots, contains healthy fats from coconut, and uses minimal oil. It's a light, nutritious, and plant-based side dish.
Yes, you can use frozen chopped carrots. You may not need to add any water, and the cooking time will be shorter, around 5-7 minutes. Add them directly from the freezer to the pan after tempering.
Carrot Poriyal is a classic South Indian side dish. It pairs wonderfully with steamed rice, sambar, rasam, and curd rice. It also goes well with chapatis or rotis.
Store leftover Carrot Poriyal in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving.