Saturday, June 28, 2008

Carrot poriyal


Carrot - 1/4 kg
Grated/shredded coconut - Thuriviya thengai - 2 table spoons
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chillies - Kaintha milagai - 3 nos.
Black gram dal - Ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

  1. Wash and peel off the skin from vegetables and boil it till it becomes soft.
  2. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, black gram dal, red chillies, curry leaves, asafoetida and grated coconut. Now add boiled vegetable to it. Add little salt. Mix them well.

Carrot poriyal is ready to be served. Serve it with any rice varieties. It can be served for 2 people. It takes 20 minutes to cook.

Note: Use fresh vegetables to make them tasty.

Optional: Ingredients can be added/removed.

Dyspepsia is the remorse of a guilty stomach


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