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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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