Carrot Curry with Coconut-Lentil Crumble | Carrot Thengai Poriyal

Lentil crumble with vegetables, delicious.

Carrot Coconut Paruppu Poriyal

This dish showcases a delightful crumble made from coconut and lentils. There are actually three different types of crumble mentioned in Meekakshi Ammal’s books Cook and See. The Green Bean Paruppu Puttu, is one example. Paruppu Puttu is another. And this is the third.

In this dish the longer coconut shreds were used, but traditionally grated or powdered coconut would be used.

You might also want to try Bean Paruppu Usili, and Dhal Puttu. All Lentil Crumble dishes are here. You might like to browse all of our Kerala recipes are here and here. Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Vegetable Fry recipes. Or explore our Indian recipes here and here. Other Winter recipes can be found here and here.

Notice that when you are using coconut in one of Ammal’s crumble Poriyals, she par-cooks the lentils prior to sauteing them with the vegetables, spices and coconut.

 

Carrot Coconut Curry/Poriyal

Carrot Thengai Poriyal – Carrot Curry with Coconut Lentil Crumble

Source : from Cook and See Part 1, by S. Meenakshi Ammal
Cuisine: South Indian, Tamil
Prep time: about 10 mins
Cooking time: 15 – 20 mins for lentils and 10 sauteing
Serves: 3 – 4 people depending how you are using it.

ingredients
350g carrots, peeled
1/2 tspn salt
pinch turmeric powder
1/4 – 1/4 cup toor dal (red gram dal)
1 tspn anise seeds
big pinch chilli powder (I leave this out and rely on the dried red chillies for heat)
3 – 4 tspn ghee
1 tspn mustard seeds
2 tspn split white urad dal (black gram dal)
3 dried red chillies
pinch asafoetida
curry leaves
1/2 tspn sugar (optional)
1 heaped Tblspn grated coconut

method
Finely dice the peeled carrots and cook in boiling water with the turmeric and salt until just cooked to your liking. Do not overcook. Drain and reserve liquid.

Cook the toor dal for about 15 – 20 minutes till about half cooked. Drain and reserve liquid.

Fry off the anise seeds in a tiny bit of ghee, then grind them in a mortar and pestle or spice grinder.

Heat the ghee in a pan, kadhi or small wok. Add the mustard seeds and allow to pop. Add the pinched dried red chillies and black gram dal. Saute until the dal is golden in colour.

Add the drained carrots, the toor dal, asafoetida and the curry leaves with the sugar if using, and the grated coconut. Add the chilli powder (if using) and the anise powder. Stir to mix well, and then saute for a few minutes and serve.

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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