Tag Archives: Capsicum Sambar

Carrot Poriyal | Carrot Stir Fry

Carrot Stir Fry

I have a strong liking for carrots right from my childhood days. When I have surplus carrots at home, I make this Carrot Stir-Fry and Carrot Sambar often. I hardly see people who do not like carrots. For Sanvi, I make Carrot Cupcake often. She just loves it. When I am too lazy to cook elaborate meals, I make this simple and easy Carrot Poriyal. It goes well with Capsicum Sambar, Paruppu Rasam, and Oats Curd Rice. Most of the times, I will not add coconut but when I have guest at home, I will use coconut.

Carrot Stir Fry

Preparation Time. 10 minutes
Cook Time. 15 minutes
Recipe Cuisine. Indian
Recipe Category. Side Dish
Serves. 2

Carrot Stir Fry

Ingredients

Carrot (Chopped) – 2 cups
Onion (Chopped) – 1 medium no.
Green chillies (Slitted) – 2 nos.
Turmeric powder – 1/2 teaspoon
Coconut (shredded) – 2 tablespoon
Coriander leaves (chopped) – 1.5 to 2 tablespoon
Curry leaves – 1 sprig
Salt – as desired

To Season

Oil – 2 teaspoon
Mustard seeds – 1 teaspoon
Urad dal – 1 teaspoon
Gram dal (channa dal) – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Chop the carrots finely and set it aside. Heat oil in a pan and add mustard seeds. When mustard seeds splutter, add urad dal and gram dal and fry till golden brown. Then add chopped onions and green chillies.

Carrot Stir Fry

2. When onions turn transparent, add chopped carrots and sauté for 2 minutes. Then add turmeric powder, curry leaves, and salt. Mix well and fry for two minutes.

Carrot Stir Fry

3. Sprinkle 2 tablespoon of water. Cover the pan and cook for 3 more minutes. Now open and mix well.

Carrot Stir Fry

4. Reduce the flame to medium-low and add grated coconut. Cook for a minute and then add coriander leaves. Give a quick stir and switch off the stove.

Carrot Stir Fry

Now, Carrot Stir Fry is ready!

You can serve the Carrot Poriyal with the following recipes:
Cucumber Kootu, Vazhaipoo Kootu (Banana Blossom Curry), Poosanikai Mor Kuzhambu, Murungakai Poricha Kuzhambu, Mochai Kara Kuzhambu, Paruppu Rasam, Capsicum Sambar, Basil Rice (Thulasi Sadam), Bisi Bele Bath, Cucumber Rice, Oats Curd Rice, Vendekka Sadham/Lady’s Finger Rice/Bhindi Rice

 

Carrot Stir Fry

Notes

1. Adding grated coconut is optional. Most of the times, I do not add them.
2. You can add chilli powder instead of green chillies.
3. Do not add water more than required and cook closing the pan. Carrots could turn very soft or even mushy.

Carrot Stir Fry

Capsicum Sambar | Kudamilagai Sambar | Bell Pepper Sambar

Capsicum Sambar

A healthy and tasty sambar!

 

I have the Capsicum Sambar along with hot rice, idly, and dosa. I learned this simple recipe from mom’s corner. Thank you for sharing this recipe. My family liked it so much. The sambar is full of capsicum flavor. It tastes so well. I will make this sambar atleast once in a month.
 
 

Ingredients

Capsicum – 1 no.

Boiled toor dal (thuvaram paruppu) – 1/2 cup

Tamarind paste (puli karaisal) – a lemon size

Chopped tomato – 1 no.

Sambar powder – 1.5 tablespoons

Asafoetida (perungayam) – a pinch

Mustard seeds (kadugu) – 1 teaspoon

Fenugreek seeds (vendheyam) – 1 teaspoon

Curry leaves – 5 to 6 nos.

Oil – as desired

Salt – as desired

Note. The ingredients shown will vary with the original quantity.

Preparation

1.  Pressure cook 1/4 cup Toor dal and 1/4 teaspoon of turmeric powder using 1 cup of water for 3 whistles. Once the pressure is released, mash the cooked dal and keep it aside.

2. In a pan, heat oil. Add mustard seeds and let it pop out. Now, add fenugreek seeds and once it splutters, add capsicum pieces. Fry until capsicum is half cooked. Then, add tomatoes and asafoetida.

3.  Add tamarind paste, sambar powder, and salt.

4.  Add toor dal and boil for 5 minutes. Finally, add curry leaves and boil for 2 more minutes.

Now, the Capsicum Sambar is ready!!!

Serve: With Rice and Carrot Poriyal / Carrot Stir Fry, Kovakkai Fry / Tindora Fry, Plantain Poriyal, Vendakkai Poriyal / Ladies Finger Stir Fry ,Avarakkai Verkadalai Poriyal, Beetroot Curry – Sweet Version, Brinjal Pirattal, Brussels Sprouts Stir Fry, Chettinadu Cauliflower Fry,Kovakkai Urulai Poriyal , Plantain Fry, Potato Broccoli Fry, Potato Podimass, Turnip Poriyal

Capsicum Sambar | Kudamilagai Sambar | Bell Pepper Sambar

Capsicum Sambar

A healthy and tasty sambar!

 

I have the Capsicum Sambar along with hot rice, idly, and dosa. I learned this simple recipe from mom’s corner. Thank you for sharing this recipe. My family liked it so much. The sambar is full of capsicum flavor. It tastes so well. I will make this sambar atleast once in a month.
 
 

Ingredients

Capsicum – 1 no.

Boiled toor dal (thuvaram paruppu) – 1/2 cup

Tamarind paste (puli karaisal) – a lemon size

Chopped tomato – 1 no.

Sambar powder – 1.5 tablespoons

Asafoetida (perungayam) – a pinch

Mustard seeds (kadugu) – 1 teaspoon

Fenugreek seeds (vendheyam) – 1 teaspoon

Curry leaves – 5 to 6 nos.

Oil – as desired

Salt – as desired

Note. The ingredients shown will vary with the original quantity.

Preparation

1.  Pressure cook 1/4 cup Toor dal and 1/4 teaspoon of turmeric powder using 1 cup of water for 3 whistles. Once the pressure is released, mash the cooked dal and keep it aside.

2. In a pan, heat oil. Add mustard seeds and let it pop out. Now, add fenugreek seeds and once it splutters, add capsicum pieces. Fry until capsicum is half cooked. Then, add tomatoes and asafoetida.

3.  Add tamarind paste, sambar powder, and salt.

4.  Add toor dal and boil for 5 minutes. Finally, add curry leaves and boil for 2 more minutes.

Now, the Capsicum Sambar is ready!!!

Serve: With Rice and Carrot Poriyal / Carrot Stir Fry, Kovakkai Fry / Tindora Fry, Plantain Poriyal, Vendakkai Poriyal / Ladies Finger Stir Fry ,Avarakkai Verkadalai Poriyal, Beetroot Curry – Sweet Version, Brinjal Pirattal, Brussels Sprouts Stir Fry, Chettinadu Cauliflower Fry,Kovakkai Urulai Poriyal , Plantain Fry, Potato Broccoli Fry, Potato Podimass, Turnip Poriyal