Ingredients

• Carrot - 1/4 kg
• Onion - 1 medium size
• Mustard Seeds - 1 tsp
• Curry Leaves - 10-12 leaves
• Garlic - 4-5 flakes crushed
• Asafoetida - a pinch
• Coriander leaves - a few leaves, finely chopped
• Bengal Gram - 1 tsp
• Salt to taste
• Oil for frying

How to Make Tamilian style carrot poriyal

• Grate carrot using a grater with small holes and keep aside.
• Heat oil in a frying pan and add mustard seeds. When they splutter, add Bengal gram, chopped onions, crushed garlic, and curry leaves, and fry until onions have turned golden brown.
• Then add asafoetida and mix well.
• Add grated carrot and salt. Fry well.
• Add 2 tsp of water if required.
• Take care that the carrot doesn't get burnt.
• Add chopped coriander leaves.
• When you feel that the raw smell of the carrot has disappeared and the carrot is done, remove it from fire.
• Serve hot with parotas or chapatis or dosas.