Tamil Style Carrot Poriyal
A simple South Indian carrot stir-fry with mustard seeds, lentils, curry leaves, and fresh coconut. Lovely as a soft side with rice or roti.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 250 g carrot, peeled and grated8.82 oz carrot, peeled and grated
- 22.5 ml oil1.52 tbsp oil
- 1.25 ml mustard seed0.25 tsp mustard seed
- 2.5 ml urad dal0.51 tsp urad dal
- 15 ml chana dal1.01 tbsp chana dal
- 0.63 ml asafoetida0.13 tsp asafoetida
- 10 each curry leaf, fresh
- 5 ml ginger, finely grated1.01 tsp ginger, finely grated
- 0.63 ml turmeric0.13 tsp turmeric
- 60 ml coconut, freshly grated4.06 tbsp coconut, freshly grated
- salt (to taste), for over-1s and adults
Steps
Prep the Carrots
- Wash and peel the carrots, then trim off both ends.
- Grate the carrots on a thick grater, or chop them into small pieces about a quarter inch wide.
Temper the Spices
- Heat the oil in a pan over medium heat, then add the mustard seeds, urad dal, and chana dal.
- Saute until the dals turn golden, then add the ginger and curry leaves and cook until the leaves crisp.
- Stir in the asafoetida and turmeric and cook for a few seconds until fragrant.
Cook and Finish
- Add the grated carrots and stir to coat them in the spices, then cook for about 2 minutes.
- Cover and cook on low heat for 2 to 3 minutes so the carrots release moisture and soften.
- If the carrots look dry, sprinkle in a little water, cover, and cook until tender but not mushy.
- Stir in the fresh grated coconut and saute for 1 minute, then serve warm with rice or roti.
- For over-1s and adults, add a pinch of salt to taste, plus a little chili powder for those who like heat.
Nutrition
- Calories
- 169
- Protein
- 3g
- Fat
- 12g
- Carbs
- 14g
Tips by age
Cook the grated carrot until very soft, then lightly mash with a fork before serving. Pick out any whole curry leaves and offer a small spoonful at a time.
Choking safety: Whole mustard seeds, dals, and grated coconut can be tricky at this stage. Keep portions small and ensure the carrot is fully soft.
Serve soft and warm, lightly mashing any firmer pieces. Remove whole curry leaves before offering.
Choking safety: Make sure carrots are tender, not crunchy, and serve small spoonfuls.
Serve as written with rice or soft roti, keeping pieces soft. Skip the salt and chili for this age.
Choking safety: Ensure carrots are cooked soft so they are easy to chew.
Serve as written alongside rice or roti. A small pinch of salt to taste is fine, but hold the chili.
Serve as a full side with rice or roti. Add a little salt to taste, and a touch of chili powder only if your child enjoys mild heat.
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