Carrot Poriyal Recipe - Steamed Carrot Stir Fry
A vegetarian South Indian Recipes recipe with carrots (gajjar) - diced small or cut lengthwise, mustard seeds, white urad dal (split). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
15 steps- 1
To begin making the Carrot Poriyal Recipe, we will first steam the carrots, until soft and tender
carrots (gajjar) - diced small or cut lengthwise(5) - 2
You can use a steamer to steam the carrots, but here I will show you how to cook using a pressure cooker
carrots (gajjar) - diced small or cut lengthwise(5) - 3
Place the cut carrot into the pressure cooker, sprinkle some salt and add 3 tablespoons of water
salt - to taste - 4
Cover the pressure cooker, place the weight on and pressure cook until you hear 2 whistles
- 5
After 2 whistles turn off the heat
- 6
Place the pressure cooker under running water to release the pressure immediately
- 7
By releasing the pressure immediately, we prevent the carrots from getting over cooked
carrots (gajjar) - diced small or cut lengthwise(5) - 8
Once the pressure is released, open the cooker and keep the carrots aside
carrots (gajjar) - diced small or cut lengthwise(5) - 9
Our next step is to season the carrots:Heat a teaspoon of oil in a wok; add mustard seeds, urad dal, curry leaves, and red chilli
carrots (gajjar) - diced small or cut lengthwise(5)mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon)dry red chilli(1)curry leaves - roughly torn(4) - 10
Stir fry until the urad dal is lightly roasted and browned
white urad dal (split)(1/2 teaspoon) - 11
Once they crackle and brown; add asafoetida, turmeric powder, carrot and salt
asafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt - to taste - 12
Sauté for few minutes and turn off the heat
- 13
Check the salt and adjust to suit your taste
salt - to taste - 14
Transfer the carrots to a serving bowl
carrots (gajjar) - diced small or cut lengthwise(5) - 15
Serve Carrot Poriyal along with Tomato Rasam, Keerai Sambar, Steamed Rice and Elai Vadam for a weekday meal
Rate this recipe
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Carrot Poriyal Recipe - Steamed Carrot Stir Fry
A vegetarian South Indian Recipes recipe with carrots (gajjar) - diced small or cut lengthwise, mustard seeds, white urad dal (split). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the Carrot Poriyal Recipe, we will first steam the carrots, until soft and tender
carrots (gajjar) - diced small or cut lengthwise(5) - 2
You can use a steamer to steam the carrots, but here I will show you how to cook using a pressure cooker
carrots (gajjar) - diced small or cut lengthwise(5) - 3
Place the cut carrot into the pressure cooker, sprinkle some salt and add 3 tablespoons of water
salt - to taste - 4
Cover the pressure cooker, place the weight on and pressure cook until you hear 2 whistles
- 5
After 2 whistles turn off the heat
- 6
Place the pressure cooker under running water to release the pressure immediately
- 7
By releasing the pressure immediately, we prevent the carrots from getting over cooked
carrots (gajjar) - diced small or cut lengthwise(5) - 8
Once the pressure is released, open the cooker and keep the carrots aside
carrots (gajjar) - diced small or cut lengthwise(5) - 9
Our next step is to season the carrots:Heat a teaspoon of oil in a wok; add mustard seeds, urad dal, curry leaves, and red chilli
carrots (gajjar) - diced small or cut lengthwise(5)mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon)dry red chilli(1)curry leaves - roughly torn(4) - 10
Stir fry until the urad dal is lightly roasted and browned
white urad dal (split)(1/2 teaspoon) - 11
Once they crackle and brown; add asafoetida, turmeric powder, carrot and salt
asafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt - to taste - 12
Sauté for few minutes and turn off the heat
- 13
Check the salt and adjust to suit your taste
salt - to taste - 14
Transfer the carrots to a serving bowl
carrots (gajjar) - diced small or cut lengthwise(5) - 15
Serve Carrot Poriyal along with Tomato Rasam, Keerai Sambar, Steamed Rice and Elai Vadam for a weekday meal
Rate this recipe
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