Easy & quick carrot curry recipe with shredded carrots (Carrot poriyal)
Make this easy and quick carrot curry recipe with shredded carrots for your lunch or dinner. This carrot curry will be a delicious side dish for rice, quinoa, millet.
Servings 4
Ingredients
- 250 grams carrots
- 150 grams bok choy optional
- 1 small onion
- 2 green chili
- 2 tablespoon desiccated coconut powder optional
- 1 tablespoon oil
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin seeds
- ¼ tsp mustard seeds
- Salt to taste
Instructions
- Wash, peel, and shred the carrots. If using bok choy, finely chop it along with an onion.
- Heat a pan and add oil to it.
- Once the oil becomes hot, add mustard and cumin seeds. Let them splutter.
- Now add finely chopped onion, slitted green chili to the pan. Fry the onions till they turn slightly brown, for 3 to 4 minutes.
- To this onion mixture, add grated carrots and mix them well.
- Now add coriander powder, turmeric powder, and salt to the carrot mixture. Mix it thoroughly and let the carrot wilt for a couple of minutes.
- Its time to add chopped bok choy and stir it.
- Cook the mixture till bok choy gets wilted but still stays crisp. I cooked for 4 minutes on medium heat but you could adjust the timings based on heat level and amount of the curry.
- Finally, add dry coconut powder and mix it well. Switch off the flame, and the delicious carrot curry is ready to serve.
Notes
Bok choy is optional, you can completely ignore it or replace it with hard leafy greens like kale, collard greens.