Carrot Stir-Fry / Carrot Poriyal

Ingredients
- Carrots – 4 nos
- Onion – ½ no
- Mustard seeds – ¼ tsp
- Split Blackgram – ¼ tsp
- Curry leaves – a sprig
- Grated coconut – 2 tbsp
- Turmeric powder – ¼ tsp
- Green chilies – 2 nos
- Salt
- Oil – 2 tsp
Instructions
- Peel and finely grate the carrots. Peel and finely chop the onions, slit the green chilies into two equal halves (lengthwise).
- Heat oil in a kadai, add in mustard seeds, split blackgram and curry leaves. Wait until they crackle.
- Add in the onions and green chilies, cook until they turn transparent.
- Add in the grated carrots along with turmeric powder and salt, cook until they turn light yellow in color.
- Add in the grated coconut and cook until the raw smell goes off.
- Serve hot with steamed rice and any curry.
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