Step 1

Heat 2 tablespoons sesame oil in a kadai or pan. Keep the flame to a low and then add 1 teaspoon mustard seeds.

Step 2

Once the mustard seeds begin to crackle, then add 1 teaspoon urad dal (husked and split black gram).

Step 3

Saute till the urad dal becomes golden. Do stir. Also do make sure that the dal does not get burnt.

Step 4

Then add 1 green chili (chopped), 8 to 9 curry leaves. Stir and mix.

Step 5

Add 2 cups finely chopped carrots.

Step 6

Add ¼ teaspoon turmeric powder and 1 pinch of asafoetida.

Step 7

Season with salt as required.

Step 8

Add ½ cup water and give a stir.

Step 9

Cover the pan with its lid and simmer on a low flame till the carrots are tender and cooked. Do check after every 4 to 5 minutes. If the water dries up in the pan, then you can add some more water.

Step 10

Once the carrots are cooked, then add ⅓ cup grated fresh coconut. If there is some water in the pan, then let it evaporate before adding the coconut. Remove the lid and cook till all the water is evaporated.

Step 11

Mix very well and then switch off the flame.

Step 12

Serve carrot poriyal. You can garnish with some chopped coriander leaves while serving.