Tamilian style carrot poriyal

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.