Poriyal/carrot/Carrot saute/Carrot Stir Fry
The past few days has been raining in Seattle with occasional heavy winds and downpour. It was a very gloomy day to start for and I was sitting by the window admiring the beauty of the fall and at the same time worrying about the gusty winds dumping all the leaves in our yard. Only yesterday I had cleaned them up and it is all over our yard again. I made my coffee and sat by the window for another half hour, this time wondering what to make for lunch.
On most occasions I like to cook carrots in combination with other vegetables but today I decided on a carrot stir fry~Amma`s recipe for one of the easiest and healthy stir fries. Carrots and coconut with a light seasoning is a breeze to make. Not a great tasting one but a good accompaniment with sambar for those lazy days wanting for a nice decent meal. We had this poriyal with Rice, Murungakkai /Drumstick Sambar, Cranberry chutney and Appalam.
On most occasions I like to cook carrots in combination with other vegetables but today I decided on a carrot stir fry~Amma`s recipe for one of the easiest and healthy stir fries. Carrots and coconut with a light seasoning is a breeze to make. Not a great tasting one but a good accompaniment with sambar for those lazy days wanting for a nice decent meal. We had this poriyal with Rice, Murungakkai /Drumstick Sambar, Cranberry chutney and Appalam.
Procedure:
Peel the skin of the carrots and dice to the desired size, the smaller the better. Make about 2 cups. Finely cut about 2 to 3 green chillies. Heat a teaspoon of oil and add 1/2 a teaspoon of mustard and when it splutters, add the Ulluthamparrupu/urid dhal. when it turns to a golden brown, add the green chillies, few curry leaves and then the carrots. Sauté for few minutes, then add the salt and simmer for about 5 minutes or until the carrots are cooked. Finally add about 3 tablespoons of grated coconut, required salt. Mix well and serve with Sambar.
