#OPOS Carrot Poriyal

Perfectly seasoned and cooked Poriyal is a delight. It is an integral part of a South Indian Lunch menu, be it simple or elaborate. We plan menus so that the vegetable complements the main dishes making the meal wholesome. This poriyal is with a simple seasoning of mustard and urad dal.
I have always felt that the simplest of dishes are more difficult to cook. And my benchmark for Carrot Poriyal is the one that my friend's mom would send to school - visually appealing and tasty. I would readily exchange my lunch for her Curd Rice and Carrot Poriyal. Today's poriyal has come close to the one I have had all those years ago. Moist, soft yet crisp and perfectly seasoned.
OPOS has standardised this simple dish, absolutely fool proof at every attempt. No more burning the pan. No more supervised stirring as you saute. Best of all there is no pressure outside the pan. All you have to do is follow these simple steps to ensure similar results, each and every time you make it.
On the menu today was Vathakuzhambu. The pairings for Vathakuzhambu is usually Kootu, Vazhakkai Podimas or Urulai Podimas. Since I was making only one vegetable, I made Carrot Poriyal with the addition of Moong Dal.
Carrot Poriyal without dal; and with the addition of chilli powder.
Top left - loaded cooker. Bottom left - on opening after cooking
Right - transferred to vessel immediately. Pl note the clean cooker ;)
Ingredients:
Carrots - 2 cups
Moong Dal - 2 tablespoon, soaked (optional)
Green Chilli - 2, chopped
Curry Leaves - 1 sprig
Grated Coconut - 3 tablespoons
Salt - 1/2 teaspoon
Water - 3 teaspoon
Oil - 2 teaspoon

Seasoning:
Oil - 1 teaspoon
Mustard Seeds - 1/4 teaspoon
Urad Dal - 1/4 teaspoon
Dry Red Chilli - 1, broken into 2

Instructions:
Peel and thickly (1/2 inch) slice the carrots. Now slice them and then chop finely to get fine and short matchsticks. This is important for me because that was how the original was. ;-)
So whatever the size of the carrots, your cut is even.
I wanted to include dal and so I soaked it in a little hot water for an hour.
Take a pressure cooker (2 liter). Spoon in the oil. Top with chopped carrots, followed by green chillies, curry leaves, salt, dal and coconut.
NO NEED TO MIX.
Add in the water and cook over a very low flame for 10 minutes (2 whistles).
After a minute, release pressure and mix in the seasoning.
Cook for a minute if you find water to dry it out.

Comments

Sowmia pragash said…
Simple and healthy curry. Will be perfect with sambar.

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