Name: Tasty Carrot Curry / Poriyal / Palya / Stir Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 People
Cuisine: Indian
Ingredients: 0.5 kg Carrots; 2 teaspoons Peppercorns; 2 teaspoons Sesame seeds; 1 small cup Groundnut (peanuts); 1 tbsp Oil; 1 teaspoon Mustard seeds; 1 teaspoon Chana dal; a handful Curry leaves; a pinch Asafoetida; 1 small teaspoon Turmeric powder; to taste Salt; 0.5 Lemon

Ready in

40 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

25 min

Serving

4 People

Calories / Serving

~300 kcal

Recipe by Art & Cook Channel on YouTube

Recipe Summary

Learn to make a delicious and healthy South Indian-style carrot curry (poriyal/palya) with this easy-to-follow recipe. Diced carrots are cooked with tempered spices and a flavorful dry powder blend of peppercorns, sesame seeds, and groundnuts, finished with a squeeze of lemon for a tangy touch.

Adjust servings

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All Ingredients - Main Ingredients

Carrots 0.5 kg

All Ingredients - For Dry Powder

Peppercorns 2 teaspoons
Sesame seeds 2 teaspoons
Groundnut (peanuts) 1 small cup

All Ingredients - For Tempering & Seasoning

Oil 1 tbsp
Mustard seeds 1 teaspoon
Chana dal 1 teaspoon
Curry leaves a handful
Asafoetida a pinch
Turmeric powder 1 small teaspoon
Salt to taste
Lemon 0.5

Tools You'll Need

Don't have an ingredient? Try these swaps

No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder

⚠ Contains Allergens

PeanutsSesame

Step-by-Step Instructions

Step 1: Prepare Carrots

Peel 1/2 kg of carrots and cut them into small, uniform pieces as shown in the video. Set aside.

Step 2: Fry Peppercorns

Heat a pan and add 2 teaspoons of peppercorns. Fry them for until fragrant. Transfer the fried peppercorns to a plate and set aside.

Step 3: Fry Sesame Seeds

In the same pan, add 2 teaspoons of sesame seeds. Fry until they turn golden brown. Transfer the fried sesame seeds to the same plate as the peppercorns and set aside.

Step 4: Fry Groundnuts

Add 1 small cup of groundnuts (peanuts) to the pan. Fry until they turn golden brown. Transfer the fried groundnuts to the same plate and set aside.

Step 5: Temper Spices

Heat 1 tablespoon of oil in the pan. Add 1 teaspoon of mustard seeds and let them splutter. Then add 1 teaspoon of chana dal and fry until light golden. Add a handful of curry leaves and a pinch of asafoetida, and fry for a few seconds until the curry leaves are crisp.

Step 6: Cook Carrots

Add the cut carrots to the pan. Add 1 small teaspoon of turmeric powder and salt to taste. Mix everything well to combine. Close the lid and cook the carrots until they are tender.

Step 7: Prepare Dry Powder

While the carrots are cooking, transfer the fried peppercorns, sesame seeds, and groundnuts to a mixer grinder. Grind them into a coarse dry powder.

Step 8: Add Dry Powder

Once the carrots are cooked well and tender, add the prepared dry powder to the pan. Mix thoroughly until the powder is evenly distributed and coats the carrots.

Step 9: Add Lemon Juice

Squeeze half a lemon over the carrot curry. Mix well to incorporate the lemon juice.

Step 10: Serve

Your tasty carrot curry is ready to serve. Enjoy as a side dish.

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