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Here’s wishing everyone a very Happy, Healthy & prosperous New Year — 2015.

Hope everyone had a fun filled joyous holiday. Fun means lots of food in my book and I sure had lots and lots of fun for the past couple of weeks. After all the delicious bakes and holiday specials that I posted at the end of the year, I wanted to start the New Year with a healthy & simple dish.

I watched this recipe on a Telugu cooking show and loved how simple it was with very few ingredients. My mom makes dry carrot curry with coconut, but this recipe uses grated carrot along with some ginger and coconut making it a little different from what I’m used to. I bought a bag of shredded carrots from Trader Joe’s for a shortcut, but shredding it yourself will be a good bicep exercise 🙂

Print Recipe
Carrot Poriyal (Carrot-Kobbari Kura) Yum
Carrot Poriyal (Carrot-Kobbari Kura)
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 ~ 3 Carrot - medium, shredded or finely chopped (I used 10 oz. bag of shredded carrot)
  • 2 tbsp Coconut Grated - , fresh or frozen
  • 2 Chilies Green - finely chopped (adjust as per taste)
  • 1 Ginger " - piece, finely grated
  • ¼ tsp Turmeric
  • to taste Salt
  • 1 tbsp Cilantro - , finely chopped (optional)
For the Tempering:
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 chilies Dry red
  • 8 ~ 10 Curry leaves
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 ~ 3 Carrot - medium, shredded or finely chopped (I used 10 oz. bag of shredded carrot)
  • 2 tbsp Coconut Grated - , fresh or frozen
  • 2 Chilies Green - finely chopped (adjust as per taste)
  • 1 Ginger " - piece, finely grated
  • ¼ tsp Turmeric
  • to taste Salt
  • 1 tbsp Cilantro - , finely chopped (optional)
For the Tempering:
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 chilies Dry red
  • 8 ~ 10 Curry leaves
Carrot Poriyal (Carrot-Kobbari Kura)
Instructions
  1. Heat 2tsp oil in a saute pan; add the tempering ingredients and saute until dals turn golden and the seeds start to splutter. Add grated ginger and green chilies. Cook for 1 minute.
  2. Next add the chopped/ shredded carrot and turmeric. Mix well, cover and cook till carrot is tender -- for the shredded carrot, it took me about 8~10 minutes for the carrots to cook. It will take a little longer for chopped carrots.
  3. Season with salt. Finally add grated coconut and cook for another 2 minutes. Garnish with cilantro (if using) and serve with steamed rice. This curry goes well with rotis too.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: January -- Week 1'.

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