Carrot Poriyal

This is a very simple and easy to make dish that goes great with chapati and poori. Back when I was in college, my mom used to pack this regularly for lunch along with chapatis since she could prepare it quickly in the busy morning and today, I make this regularly for dinner since it is less time consuming and I always seem to have carrots in my fridge. With just a handful of ingredients, this also makes a great lunchbox recipe!

Carrot Poriyal


Carrots, grated – 2 cups
Onion, finely chopped – 3/4 cup
Green chillies, finely chopped – 2
Curry leaves – 8-10
Coriander leaves, finely chopped – 3 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Turmeric – 1/2 tsp
Sugar – 1 tsp
Oil – 2 tbsp
Salt – to taste


  • Heat oil in a pan and add mustard seeds and ural dal
  • Follow by adding curry leaves and green chillies
  • Add the onion and coriander leaves and saute for 5 minutes
  • Add the grated carrots, turmeric, sugar and salt and mix well. The sugar brings out the sweetness in the carrots
  • Cook the carrots on medium heat for 10-15 minutes and stir as and when needed. Do not add water. If you think the carrots are getting dry, just sprinkle a tiny amount of water. Since the carrots are grated, they will cook quickly and you don’t even need to cover the pan
  • Serve with warm chapatis

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