Carrot Poriyal / Carrot fry

Carrot Poriyal / Carrot fry:

Generally I prefer to eat fresh carrots rather than making any fry. But my mom used to make this carrot fry for my lunch box. Even those who hates carrot fry will like this.

Time of Preparation : 20 minutes

Spice level : 3

No of servings : 2

Ingredients:

• Carrots – 3 (cut into very small cubes)


• Onions – 1/3 cup (finely chopped)


• Cumin seeds – 1 tsp


• Curry leaves – a few


• Asafoetida – a pinch


• Turmeric powder – 1/4 tsp


• Sambar powder – 2 tsp (according to spice level)


• Salt – to tatse


• Oil – 2 tsp


• Besan flour – 1 1/2 tsp

Method of Preparation:

1. Heat oil in a pan and add the cumin seeds followed by asafotida and curry leaves.


2. Then add the onions and fry till they become translucent.


3. Add the turmeric powder, sambar powder and salt salt and toss for 2 minutes.


4. Then add the carrots and add some water and cover it with a lid.


5. Keep the flame low and let it cook for 10 to 15 minutes or until the carrots become soft.


6. Finally add the besan flour and fry for 5 minutes.


7. Serve hot with sambar rice or rasam rice.

Note:

• We can microwave the carrots for 5 minutes and reduce the cook time to 5 to 8 minutes.

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