Tuesday, May 18, 2010
Carrot-2medium size grated
Coconut grated-2 table spoon
Red chilli-3 to 4
Mustard seeds - 1/2 tsp
urud dhal -1/2tsp
ProcedureHeat oil in a pan
Once the oil gets hot crack the mustard seeds then add curry leaves and urudh dhal.
Then add the red chilies green chili and onion.
Sauté for a while and add the grated carrot.
Sauté this till the raw smell goes off.
Now add little water.
Close the kadai and reduce the flame.
It will take hardly 4 to 5minutes to cook.
Now open the kadai and make sure that there is not much water content in the poriyal.
If so increase the flame and let the water evaporate.
Now add the grated coconut and mix well. Carrot poriyal is ready now