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.
Servings Prep Time
4 10
Cook Time Passive Time
10 10
Servings Prep Time
4 10
Cook Time Passive Time
10 10
Ingredients
Dry Spices
Vegetables
  • 2cup CarrotSeven large diced into a medium cube.
  • 1/4cup Green peasDried green peas soaked overnight
  • 1/4tsp GingerDiced Fine. Small amount just for taste.
  • 1 Green ChiliSerrano pepper large diced fine
  • 3tbsp CoconutShredded – frozen coconut (raw, not sweetened)
  • leaves Curry leavesFew
  • leaves CilantroFew
Other
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.

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