Carrot Poriyal

To go with the spicy sukku kuzhambu, I made a simple and sweet carrot poriyal.

Heat oil in a pan over medium high heat. Add the mustard and let it splutter. Then, add the urad dal and channa dal. Let the dals get golden brown and add the slit green chillies and curry leaves. Add the chopped onion and salt and fry until the onion softens. Add the shredded carrots and saute until the carrot wilts. Check for seasoning. Sprinkle the lemon juice and cilantro and switch off the stove. Do not cover the pan, while making this, or the carrots will turn mushy.

Verdict: This is a very simple stir fry, but something I absolutely love. You can eat it just by itself, mix it with yogurt to make a quick raita, and mix it with leftover rice to make carrot rice. It is absolutely delicious.