Carrot Pattani Poriyal Recipe

Carrot and pattani poriyal is southindian style winter vegetable stir fry. We enjoy this side dish for chapathi and southindian meals.

Carrot Pattani Poriyal Recipe Ingredients
1/4 Cup Chopped Carrot
1/4 Cup Green Peas
1/4 Cup Finely Chopped Onion
1 Slit Green Chili
1/4 Tsp Mustard Seeds
1/4 Tsp Split Black Gram Dal
1/4 Tsp Split Chickpeas
1 Dried Red Chilli
2 Tbsp Grated Coconut
5 Sprigs Finely Chopped Coriander
2 Sprigs Curry leaves
2 Tsp Oil
1/4 Tsp Asafoetida
Salt as per taste 

Carrot and pattani poriyal recipe video.

Prep:

Wash and peel the carrots. Chop the carrots into tiny pieces and reserve.

Peel and wash the green peas and reserve.

Peel and wash the onion. finely chop and reserve.

Remove the stem from the green chilly rinse well, slit and reserve.

Rinse the coriander and curry leaves finely chop and reserve.

Rinse 2 sprigs of curry leaves and reserve.

Grate 2 tbsp of coconut and reserve.

Method:

Heat a wok on medium flame. Add 2 tbsp of oil.

Once the oil is hot first add split chickpeas and fry it for few seconds, next add split blackgram dal and fry it for few seconds.

Next add mustard and cumin allow it to splutter. Break the dried chilly in half and add it to the oil fry it for few seconds.

Add finely chopped onion, curry leaves, peas, carrots, slit green chilly and asafetida fry all the ingredients for minutes.

Add coarse salt and stir well. Add 1/2 cup of water cover and place on low flame.

Once the veggies have cooked place on medium flame, add grated coconut and stir well.

Allow excess moisture to evaporate and stir fry for few minutes.

Garnish with finely chopped coriander and curryleaves and serve hot with chapathi or southindian meals and enjoy!

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