- Submitted by Beryl
(South Indian Style Purple Carrot Stir Fry)
Purple Carrot is not commonly found in supermarkets as the orange ones. Whenever I find this here in Australia, I buy this and make South Indian style poriyal. Purple carrots have a deep almost blackish purple color but the flavor is almost the same as the orange ones. It has a mild peppery flavour which actually makes it taste better in poriyal. When chopping this vegetable however, a lot of purple color comes out. It stains our fingers, chopping board and the knife. If you use it in curries or rice dishes, it might add a purple color to the whole dish just like beetroots. So I would suggest using them to make poriyal, halwa or other dishes where it is the only main ingredient.
Purple carrots have some extraordinary health benefits. It is high in beta carotene, vitamin A and an antioxidant known as anthocyanin which gives the unique color. This anti oxidant gives it an extra benefit of being anti-carcinogenic, along with the other benefits of giving good eye and skin health. If you live in a place where you get these purple carrots, do not hesistate to buy it and use in your dishes. Let's see how to make this poriyal.
Recipe for Purple Carrot Poriyal
Preparation Time: 10 minutes
Cooking Time: 10 minutes
- Purple Carrot - 2 numbers
- Onion - 1 (finely chopped)
- Green chillies - 5 (chopped)
- Ginger - 1 small piece (finely chopped)
- Garlic - 4 cloves (finely chopped)
- Urid dhal - 3 teaspoon
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Oil - 3 teaspoon
- Curry leaves -10
- Turmeric powder - 1 tsp
- Salt - as necessary
- Red chili powder - 1 tsp
- Water - 1/4 cup
- Grated coconut - 1/2 cup
- Peel and cut the carrots into small pieces. The poriyal can also be prepared using grated carrots as shown here.
- Keep all the other ingredients ready for cooking.
- Heat oil in a pan. When oil gets heated add the mustard seeds, cumin seeds, urid dhal and curry leaves one by one. Take care of urid dhal and fry in low heat. It must not turn to black colour.
- Then add the chopped onion, garlic, ginger and green chillies. Keep stirring for a minute. Add salt.
- Now add the chopped purple carrots and mix well. Add turmeric powder and red chili powder.
- Cover and allow it to cook for about 5-7 minutes. Sprinkle some water if necessary.
- When the carrot cooks well, remove the lid, add grated coconut and mix well.
- Increase the heat and stir fry for a minute or two. All water must evaporate, so keep stirring.
- Once the poriyal is ready, put off the stove. It is ready to be served with rice.
Serving Carrot Poriyal
- Any poriyal is typically served with rice and some curry. One of my friend just prefers to mix some carrot poriyal with some plain white rice and eat (without any curry).
- It can also be served with chapatti.
- It can also be eaten as a salad.
More Carrot Recipes