Grated Carrot Stir Fry - Carrot Poriyal

A standard lunch meal back home would include sambhar(or a dal based dish), poriyal (stir fry), rasam and curd (yogurt). With time a premium and the necessity to control carbon carb only one and occasionally two items of the list make it to the dining table. Curd of course is a necessity. Among the few vegetables that are readily available here that lend themselves beautifully in a stir fry carrots are right up there.

When using carrots, if they are chopped or grated seem to affect the taste. While I am not too fond of chopped carrots in a stir fry grated carrots are a different story altogether. Weird? I agree but that is just the way it is. Along with some arism paruppu saatham or khichidi the carrot stir fry gives a mellow completeness to a meal.

Grated Carrot Stir Fry
Ingredients
1. 6 Carrots (about 2 cups grated carrot)
2. 1/4 cup chopped onions
3. 5 slit green chilies
4. 1/2 tbsp of lime juice
5. 1 tbsp grated fresh or frozen coconut
6. seasonings: curry leaves, mustard, cumin and split urad dal
7. salt + 1 tsp oil
8. peanuts crushed (optional)

Method
1. In a wide mouthed pan heat the oil and add the seasonings, first the urad dal and when it starts to brown add the cumin and mustard seeds and when they start to pop add the curry leaves
2. Add the onion and green chilies and let it saute till they are translucent
3.Add the grated carrot and let it cook for 5-6 minutes (depends on how cooked you want the carrots to be)
4. Add the lime juice and salt and let cook for another 2 minutes
5. Add the coconut when you are just about to switch of the heat
6. Sprinkle the crushed peanuts if using

Serve as a side or as a salad.