Friday 23 May 2014

Jeera Carrot Poriyal (காரட் சீரகப்பொரியல்)

Carrots and potatoes are often preferred by children and this recipe is a different version of 'Carrot Poriyal'. Give it a try. 

Ingredients: (Serves four)
Carrots – cut into small pieces, 3 tea cups or 600ml measure
Onion – medium sized, 1 no, sliced
Salt – to taste
Jeera – 1 teaspoon
Green chillies – 2 no, finely chopped (adjust to taste)*
Jeera powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Oil – 1 tablespoon
Curry leaves – a few

Jeera Carrot Poriyal (காரட் சீரகப்பொரியல்)
Method: Heat oil in a kadai, add jeera seeds and when they start to sputter, add cut onion pieces and fry till they become transparent. Now add carrot pieces, green chillies, turmeric powder and salt. Sprinkle little water. Cover and cook on low heat, till the vegetable is cooked. Add jeera powder and mix well. Garnish with curry leaves. Serve with rice and sambar/ kuzhambu/ rasam.

*Finely chopped green chillies make the poriyal spicy. You may reduce the number of chillies or partially deseed the chillies before adding. 

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