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Monday, July 27, 2015

CARROT PATTANI PORIYAL / CARROT AND PEAS STIR FRY

A quick and easy to make side for rice. I like it with hot sambhar sadam. This is a non spicy and tasty preparation, can be made without onions too. 


INGREDIENTS

Carrot - 4 (grated)
Onion - 1 (finely chopped)
Peas - 1/2 cup
Green chili - 2
Mustard seeds - 1/2 tsp
Turmeric - a pinch
Salt to taste
Curry leaves - 5

METHOD

In a kadai or non stick pan, add little oil and crackle the mustard seeds. Add curry leaves and green chilies. Chop only the ends of the chili, needn't slit or break into halves. Now add chopped onions, little salt, turmeric and saute for 3-4 mins. Add grated carrots and saute for 2 mins, add 1/4 cup water, close the lid and cook for about 5 mins in high. Add more water if it gets burnt, open and check in between. Once all the water has been absorbed and the carrots are cooked, add peas. I use frozen peas, in case you're adding fresh peas, boil them separately and add now. Mix well, let it cook for about 2 mins, check for salt. Serve hot. 



2 comments :

  1. Annddd I made this today. First time I am having carrot in poriyal from. Carrot peas poriyal with tangy rasam made up for the sulking weather outside :)

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  2. Nice combination! Liked it? How did it come out??

    ReplyDelete