Delhi carrots are in season. I just love these bright red carrots. They add a special color to any food they are used in. Today im sharing a very easy recipe of poriyal made in many South Indian homes regularly.
Carrots red big : 2
Grated coconut: 2 tbsp.
Green chillies :2
Optional: grind the coconut and green chillies.
Oil : 1 tsp
Turmeric powder: 1 tsp
Mustard seeds, urad dal : 1 tsp each
Curry leaves: a spring
Salt to taste.
Water: 1 cup
1.Wash and peel the carrots.
2. Chop them in bite size pieces or slice them in long pieces.
3. Add items from “To Temper”.Slit the green chillies and add in case not grinding.
4. Add the carrots and saute them.Add water,check for salt and cook till done.( add the coconut green chilli paste now if grinded ).
5.Serve hot with any dals/sambhar/rasam/rotis.
Coconut can be grinded with green chillies or added in the end.
Coconut oil tastes best.Although any other can be used. Coconut oil brings the flavors very nicely.
Spice can be increased according to choice. The spice would be cut with the sweetness of the carrots. I added 2 green chilli and found it medium spicy.