Tasty Carrot Curry / Poriyal / Palya / Stir Fry
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.
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
- Pan
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
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.
From this CreatorMore from Art & Cook Channel
Other recipes converted from Art & Cook Channel's cooking videos.
Karada Hapla / Uddina Hapla (Spicy Urad Dal Papad)
Cuisine
Indian · South Indian (Udupi)
Prep + Cook Time
100 hr
Difficulty Level
Medium
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