Pumpkin Carrot Poriyal is a colorful, comforting side dish with tender vegetables and a fragrant South Indian tempering. Sweet pumpkin and carrots pair beautifully with curry leaves, red chillies, and fresh coconut. It is simple to prepare and perfect with rice and your favorite curry.
This Poriyal features tender pumpkin and carrot tempered with mustard seeds, urad dal, red chillies, asafoetida, and curry leaves. Gently cooked until soft and finished with fresh grated coconut, it’s a simple, flavorful side dish perfect with rice and dal.
Pumpkin Carrot Poriyal Recipe
Pumpkin Carrot Poriyal
Pumpkin Carrot Poriyal is a tender, mildly spiced vegetable stir-fry tempered with mustard, urad dal, chillies, curry leaves, and finished with grated coconut.
4
servings10
minutes10
minutesIngredients
Yellow Pumpkin – 1 small size piece
Carrot – 1
Coconut gratings – 1 tablespoon
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Urad dal – 1 teaspoon
Red chillies- 2
Asafoetida powder – 2 pinches
Curry leaves – few
Salt – 1/2 teaspoon or as per taste
Directions
- Remove the skin and seeds from the pumpkin and cut it into small size pieces.
- Peel the skin from the carrot and cut it into the same size of pumpkin pieces.
- In a kadai put the oil and when it is hot add mustard. When it starts crackling add urad dal, asafoetida, red chillies and curry leaves. Fry till the dal turn light brown.
- Add pumpkin and carrot pieces and mix well.
- Add salt and sprinkle little water. Close with a lid and cook on low flame till it is soft.
- Finally add coconut gratings, mix well and remove.