Carrot Poriyal- No Onion /Garlic

Adapted from one of my grandmother’s recipes. She used to make this for those days when she fasted by excluding onion and garlic.

Desika Products:

Red Rice,

Moong Dal, Peanut oil,Asafoetida

RECIPE FOR CARROT PORIYAL:

Ingredients:

Finely Chopped Carrots- 4 cups

Moong Dal - 2 table spoons

Red Chilles - 4 to 5

Grated Coconut - 4 table spoons

Curry leaves - few sprigs

Mustard Seeds - 1 teaspoon

Asafoetida - 2 pinches

Salt as required

Instructions:

1. Dry roast the Moong Dal until its golden brown & gives out nice aroma

2. Add water to the roasted dal, cook until dal is little soft, drain the water & keep it aside.

3. Heat up a kadai and add oil. Once hot, add mustard seeds & let it sputter, add urad dal once it turns golden brown, add curry leaves & hing

4. Break the red chillies in half & add it to tadka. Mix well

5. Now add the chopped carrots and cover the kadai with lid and let it steam cook until soft. If needed, add 1 to 2 teaspoons of water. I did not add water as I use AMC water-less pans for cooking. Saute periodically to ensure even cooking.

6. Now add the cooked & drained moong dal along with grated coconut.

7. Mix thoroughly & add salt

8. No onion, no garlic carrot poriyal is ready and its a perfect combination for rasam rice or curd rice with vadu mango

Tips & Tricks:

• If cutting carrots into small pieces take long time, grate it using a food processor. Cooking times may vary if using this method.

• Do not skip dry roasting the moong dal as it adds nice flavor to the recipe