Day 3 and here I am with a healty and simple stir fry. Carrot Poriyal. This dish has the flavor of coconut along with green chillies. The addition of coconut is something that I have seen in my household. This carrot poryal is always made with the addition of moong dal and named as a carrot kosambari. I realised that this dish is quite unique, when this was packed in my lunch box in school or college.
For people who have seen or been through my blog will know what a sucker I am for vegetables. Shopping for clothes and accessories will not excite me as much as I get excited when am in a vegetable market, surrounded by fresh vegetables and herbs. Carrots are always ( Read Capital, Bold and Italic ) on my vegetable shopping list.
Let me jump onto the recipe for this yummilicious carrot poriyal. My personal choice to have this with a bowl of creamy curd rice. or with coconut rice.
Carrots - 1/2 kg
Coconut scrapings - 1/2 cup
Green Chilies or Red Chilies - 3 nos
Oil and mustard seeds - for tempering
Salt - to taste
Cut the carrot into small cubes and put them to boil
After they are done, strain it and keep it aside.
In a frying pan, add a little oil
When the oil is hot add mustard seeds followed by the chilies
Add the coconut scrapings as well and stir it under low flame
Lower the flame well and the add the steamed carrot cubes.
Mix well and adjust salt.
Remove on to a bowl and serve with meals or curd rice
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