Carrot Poriyal !

Except eating raw carrots…I didn't use to like the carrot as a vegetable in the recipes as a child..but never noticed / observed when... I slowly started eating the carrot poriyal…and then moved from 'ok' to 'like to'…stage !! & now we have a oath to eat all the vegetables without any bars!!
This is a simple and yet another my mom's style of making this with ginger & garlic.

Carrot Poriyal

Ingredients :

Carrots - chopped into small pieces - 2 to 3 cups

Chopped green chili - 1 table spoon

Chopped onion - 1/4 cup (OPTIONAL)

Ginger & garlic paste - 1/2 table spoon

Red chili powder - 1/2 table spoon

turmeric powder - 1 tea spoon

split chana dal / mustard seeds / urad dal / moongdal / cumin seeds mix (seasoning) - 1 table spoon

Oil - 1 to 2 table spoons

Curry Leaves - 2 to 3

whole dry red chili - 1 or 2

Salt - as per the taste

Preparation :

- Heat the oil in the pan and add the seasoning mix, dry red chili, green chili, curry leaves, chopped onions (I didn't use onions) and splutter.

Carrot Poriiyal

- Add the ginger garlic paste to the seasoning and then add the chopped carrot to the tampering.

Carrot Poriyal

- Give a nice stir, add little salt and cover the pan with the lid and let it cook under slow heat, also stir the pieces occasionally.

Carrot poriyal

- It might take 5 to 7 minutes to let the carrot cook softer, now throw in the chili powder and turmeric powder and give quick stir, cover the pan with the lid and continue to cook for few more minutes.

Carrot poriyal

- Adjust the salt & leave it to cook for few minutes, afterwards, Carrot poriyal will be ready & can be served with roti or dal - rice.

Also can add in some beans, peas or beets to the poriyal to enhance the taste and the nutrients !!