Carrot Puttu is my mother’s recipe. It is simple carrot poriyal recipe in which roasted gram powder is added in the end. Mom usually make this carrot poriyal for vatha kuzhambu and kara kuzhambu.
You may also like carrot Paruppu poriyal. Please check other carrot recipes in the blog like carrot halwa, egg and carrot rice.
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Ingredients :
- 2 cups – finely grated carrot
- 1/2 tsp of urad dhal
- 2 – cinnamon stick(1 cm each)
- 1/4 tsp of mustard seeds
- 2- cloves
- 1- clove garlic- chopped
- 1 – cup onion- finely chopped
- 3- green chili-medium-size
- 10- curry leaves
- 5 tbsp of oil
- 1/4 tsp of turmeric powder
- 3/4 tsp of salt(adjust to taste)
Roasted gram powder/Pottukadalai powder:
- 1/4 cup roasted gram/pottukadalai
- (If you prefer, use up to a half cup of the roasted gram)
- 1/2 tsp of fennel seeds
Procedure:
Step 1:
1. Add the roasted gram and fennel seeds in a blender and grind into powder. Keep the roasted gram powder aside.
Step 2:
1. In a pan heat the required oil then, add the mustard seeds and urad dhal. Let the mustard seeds become golden.
2. Add in the cinnamon sticks, cloves, green chili, and garlic cloves and fry until green chili becomes pale green.
3. Saute the onion and curry leaves until golden and then, Saute the carrot until 50% cooked, about 8 minutes over medium heat. While sauteeing, season the carrot with some salt and turmeric powder.
4. After the carrot is 50% cooked, reduce the heat to low and cover the pan with a lid. Let the carrot poriyal cook well.
5. Once the carrot is well cooked, open the pan, add the roasted gram powder to the carrot poriyal. Quickly the mix carrot poriyal very well then, turn off the stove.
