Carrot Poriyal

This is a great way to consume carrots. It is a simple and easy side dish to go along with rice and dhall or rasam. Since carrots are a bit sweet, you spice it up with more green chillies than the other normal poriyals you usually make. 

Ingredients

Carrot - 4 medium sized ones
Onion - 1 medium sized
Green Chillies - 4
Coconut gratings - 2 tablespoons
Curry leaves - few
Oil - 2 teaspoons
Mustard - 1/2 teaspoon
Urad dhal - 1 teaspoon
Jeera - 1/2 teaspoon
Asafoetida powder - a pinch
Salt - 1 teaspoon

Directions

Scrap the skin from the carrots and chop them into small pieces.  Alternatively, you can also grate the carrots. Chop the onions and green chillies.

In a kadai, add some oil and heat. Add the mustard seeds, urad dhall, jeera and asafoetida powder and fry for sometime. Once it starts spluttering, add the chopped onions, green chillies and curry leaves. Once the onions turn translucent, add the carrots and mix well. Add salt to taste. Sprinkle a little water and close the lid. Cook on low heat for about 5 minutes until the carrots are well cooked. Finally add the coconut gratings and mix well. Remove from heat.

Serve warm with rice and any curry!