Carrot Curry (Porrial, Stir-fry)

Often, the simplest pairings make the most fabulous dishes. South Indian carrot curry (or porrial, as it is sometimes called) is the simplest Indian vegetable stir-fry that you could possibly make. Carrots are not that alien to Indian cooking. In fact, they are originally from neighboring Afghanistan and have been incorporated into Indian cooking for quite some time. However, the current variety of carrot that is widely used in Indian cooking is a domesticated version of a wild carrot originally believed to be from the Netherlands.

In this dish, the goal is to make the spicy chile taste stand out ever so slightly against the backdrop of the subtle sweetness of the coconut and the carrots. The Instant Pot provides an excellent way to steam the vegetables without losing their nutrients.

Carrot curry is a pure vegetarian and a vegan dish. You can also make this dish gluten free, if you avoid the hing. Hing in its pure form is gluten free, but many vendors add wheat flour to reduce the intensity of its flavor.

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Carrot Curry (Porrial, Stir-fry)

Often, the simplest pairings make the most fabulous dishes. South Indian carrot curry (or porrial, as it is sometimes called) is the simplest Indian vegetable stir-fry that you could possibly make. Carrot curry is a pure vegetarian and a vegan dish. You can also make this dish gluten free, if you avoid the hing. Hing in its pure form is gluten free, but many vendors add wheat flour to reduce the intensity of its flavor.

Course

Vegetable Curry/Stir-fry

Cuisine

Indian

Prep Time

10

Cook Time

10

Passive Time

10

Servings

Ingredients

Dry Spices

• 1/2 tsp Mustard Seeds
• 1/2 tsp Urd dhal Black Gram/white lentil
• 1/2 tsp Chana dhal Bengal gram/split chickpeas
• 1/2 tsp Cumin seeds
• 5 Red Chilies Whole Dried
• 1/4 tsp Hing Asofoetida Powder optional

Vegetables

• 2 cup Carrot Seven large diced into a medium cube.
• 1/4 cup Green peas Dried green peas soaked overnight
• 1/4 tsp Ginger Diced Fine. Small amount just for taste.
• 1 Green Chili Serrano pepper large diced fine
• 3 tbsp Coconut Shredded - frozen coconut (raw, not sweetened)
• leaves Curry leaves Few
• leaves Cilantro Few

Other

• 2 tsp Vegetable oil
• 1 tsp Salt Add to taste

Course Vegetable Curry/Stir-fry Cuisine Indian Prep Time 10 Cook Time 10 Passive Time 10 Servings Ingredients Dry Spices 1/2 tsp Mustard Seeds 1/2 tsp Urd dhal Black Gram/white lentil 1/2 tsp Chana dhal Bengal gram/split chickpeas 1/2 tsp Cumin seeds 5 Red Chilies Whole Dried 1/4 tsp Hing Asofoetida Powder optional Vegetables 2 cup Carrot Seven large diced into a medium cube. 1/4 cup Green peas Dried green peas soaked overnight 1/4 tsp Ginger Diced Fine. Small amount just for taste. 1 Green Chili Serrano pepper large diced fine 3 tbsp Coconut Shredded - frozen coconut (raw, not sweetened) leaves Curry leaves Few leaves Cilantro Few Other 2 tsp Vegetable oil 1 tsp Salt Add to taste

Instructions

1. Peel the carrots' outer skin and dice them into small cubes. Dice the green chilies into small pieces.
2. Add 1.5 cups of water into the Inner Pot of the Instant Pot (IP). Insert a stainless-steel steamer basket. Place the diced carrots and the green peas in the steamer basket.
3. Select ‘Steam’ with vent sealed, cook for 1 min. Once the steam cycle is done, release the pressure by venting the steam out.
4. Pour the contents of the dry spices into a wide non-stick frying pan (put the spices in one small area of the frying pan).
5. Pour vegetable oil over the spices (enough to soak the spices plus a little more).
6. Heat on medium. When you first hear the sound of the mustard seed "popping," add the curry leaves, ginger and green chilies, and stir for a few seconds.
7. Pour the contents of the cooked carrots and the green peas into the frying pan and spread evenly across the surface of the pan.
8. Add salt, and let the carrots cook on medium heat. Since the carrots are already cooked, just fold the cooked carrots in with a spatula until they are coated/mixed well with the spices.
9. Add the shredded coconut and stir until the coconut is mixed and blended with the rest of the curry.
10. Sprinkle a few cilantro leaves on top as garnish and serve hot.