Carrots and Peas Poriyal

                                                            Carrots and Peas Poriyal

Cuisine: South Indian Vegetarian
Prep Time: 10 minutes
Serves: 2

Grocery list:

1.  Carrots ( washed, peeled and diced into small cubes)  1/2 cup

                                    OR

1. Frozen Carrots and Peas   1 cup

2. Green peas fresh or frozen 1/2 cup washed ( OR frozen carrots and peas - see step 1)

3. Cilantro leaves.  A bunch washed and chopped fine

4. Curry leaves. A few washed and cut in half

5. Frozen or Fresh dessicated coconut 1 tbspn.( If frozen keep out of freezer before start to cook to let it thaw).


From the Pantry:

1. chilli powder-  a pinch

2. Salt to taste

3. Sugar or brown sugar a pinch (optional)

4. Asafoetida powder - a pinch

5. Rai ( kadugu/ mustard seeds) - 1/2 tspn.

6 Urad dal 1/2 tspn.

7. 1/16 cup water to steam vegetables

8. Cooking oil any - 1 tbspn.

Method:

1. In a deep pan, add washed carrots and peas, water and let steam on medium heat.

2. Let steam well on medium heat till water evaporates. After well cooked, turn off heat and drain any excess water.

3. Add Chilli powder, salt and sugar.

4. In a tadka pan add cooking oil, Rai, Asafoetida, Urad dal and let Rai splutter. Add to curry.

5.  Garnish with curry leaves and cilantro leaves and dessicated coconut.

Note: serve hot with  plain Rice, Rasam or Sambar.