Ingredients with Measurements:
- 4 cups grated carrots
- 1/2 cup grated coconut
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp cumin seeds
- 2 dried red chilies
- 1/4 tsp asafoetida
- 1 sprig curry leaves
- 2 tbsp oil
- Salt to taste
Special equipment needed:
None
Step-by-step instructions:
1. Heat oil in a pan and add mustard seeds, urad dal, cumin seeds, dried red chilies, asafoetida, and curry leaves.
2. Once the mustard seeds start to splutter, add grated carrots and salt to taste.
3. Mix well and cook on medium heat for 5-7 minutes.
4. Add grated coconut and mix well.
5. Cook for another 2-3 minutes until the coconut is well combined with the carrots.
6. Serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120 kcal
Fat: 8 g
Carbohydrates: 10 g
Protein: 2 g
Fiber: 4 g
Substitutions for ingredients:
- Mustard seeds can be substituted with cumin seeds.
- Urad dal can be substituted with chana dal.
- Dried red chilies can be substituted with red chili powder.
Variations:
- Add finely chopped onions and garlic for a more flavorful poriyal.
- Add chopped green beans or peas for a mixed vegetable poriyal.
Tips and tricks:
- Grate the carrots finely for a better texture.
- Do not overcook the carrots as they can turn mushy.
- Use fresh coconut for a better taste.
Storage instructions:
Carrot poriyal can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the carrot poriyal in a bowl or on a plate with rice or roti.
Garnishes:
Garnish with chopped cilantro or curry leaves.
Pairings:
Carrot poriyal pairs well with rice or roti.
Suggested side dishes:
Serve with sambar or rasam for a complete meal.
Troubleshooting advice:
- If the poriyal is too dry, add a splash of water and mix well.
- If the poriyal is too watery, cook on high heat for a few minutes until the excess water evaporates.
Food safety advice:
Make sure to wash the carrots thoroughly before grating.
Food history:
Poriyal is a traditional South Indian dish made with vegetables and coconut.
Flavor profiles:
The carrot poriyal is mildly sweet and nutty with a hint of spice from the dried red chilies.
Serving suggestions:
Serve the carrot poriyal as a side dish with rice or roti.
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Region: Indian