Delicious Carrot Radish Poriyal Recipe

This simple stir-fry features two root vegetables: carrot and radish. Carrot and radish poriyal is a traditional South Indian dish made without onion or garlic but enhanced with coconut. It pairs perfectly with sambar rice or other kuzhambu varieties.

Daikon radish, known as mullangi in Tamil and mooli in Hindi, is commonly used in Indian cuisine. These two root vegetables complement each other beautifully. While mullangi sambar is a popular dish, stir-frying it with carrots is another delicious option. Previously, I shared a recipe for grated radish mash, and today, it’s all about this carrot and radish poriyal. The word poriyal in Tamil refers to a stir-fry.

Steps to make poriyal

1. Steam the vegetables: Cook the vegetables until soft but not mushy using your preferred steaming method.
2. Prepare the tempering: Heat a pan or kadai and temper with the ingredients listed below.
3. Combine and cook: Add the steamed vegetables and salt, and let them cook until any excess moisture evaporates.
4. Add coconut and garnish: Mix in grated coconut and cilantro. Your quick and healthy poriyal is ready!

This technique works for various vegetables like green beans, beets, cluster beans, turnips, cabbage, long beans, and more. Adjust steaming times based on the vegetable. Alternatively, you can skip pre-steaming by cooking the veggies in the pan after tempering, adding a little water, and covering until tender.

Dietary specifications

• Vegan: Naturally vegan.
• Nut-Free: Omit almond flour for a nut-free version.
• Gluten-Free: Use gluten-free asafoetida.

Meal prep tips

• Store prepared poriyal in the refrigerator for 1-2 days. Use a clean spoon and reheat only what’s needed.
• You can also steam and chop the vegetables in advance and store them for 3-4 days. Once prepped, the poriyal takes less than 30 minutes to prepare.

Ingredients required

For tempering, I used coconut oil, mustard seeds, urad dal, chana dal, dried red chilies, curry leaves, and asafoetida.

For the veggies, I have used carrots and radishes. I have used an equal amount. But you can adjust it based on availability and preference.

Along with coconut, I have used almond flour, which is completely optional. Almond flour absorbs the moisture and adds a nice texture, which I love. You can find me adding almond flour to my snake gourd stir fry as well.

Apart from these ingredients, we need salt, water, and cilantro. Please check the recipe card for exact measurements.

How to make carrot radish poriyal

• Trim the edges of radish and carrot and peel the skin. Chop them into chunks and pressure cook in an Instant Pot for one minute. When the cooking is complete, quickly release the pressure and take the veggies out.

• Let it cool, and chop the veggies into small cubes. VVK Tip: I love to chop veggies like beets, turnips, carrots, and radishes after steaming. It makes it very easy. If you are using a stove-top pressure cooker, you can pressure cook for one whistle and let the pressure release quickly. You can also microwave the veggies. Fill a microwave-safe bowl with water and add the veggies. Cook for 7 to 8 minutes. This timing differs based on your microwave power setting.

• Heat the kadai and add oil. Once the oil is hot, add mustard seeds, urad dal, and channa dal. When they start spluttering, add dried red chilies, curry leaves, and asafoetida. Fry them for a minute.

• Add the boiled veggies and salt.

• Mix them well; once the water(if any) is all evaporated, add the coconut and almond flour.

• Let it cook for a couple of minutes on low heat, and that is, the poriyal is ready. Garnish with cilantro and enjoy.

Recipe notes

• If you want to skip steaming in a pressure cooker, after the tempering part, you can add the chopped veggies and salt and about ¼ cup of water. Cover and cook till they become tender.
• Adjust the salt and spices according to your preference.

Explore more South Indian poriyals

PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this carrot mullangi poriyal, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

📖 Recipe

Pin Recipe
Print Recipe

Carrot Radish Poriyal | Simple South Indian Poriyal Varieties

Looking for a delicious and healthy side dish? Try this carrot and radish poriyal. Bursting with flavors and easy to make.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: South Indian

Servings: 4

Calories: 108kcal

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1tsp = 5ml;

Instructions

• Trim the edges of radish and carrot and peel the skin. Chop them into chunks and pressure cook in an Instant Pot for one minute. When the cooking is complete, quickly release the pressure and take the veggies out.

• Let it cool, and chop the veggies into small cubes. VVK Tip: I love to chop veggies like beets, turnips, carrots, and radishes after steaming. It makes it very easy. If you are using a stove-top pressure cooker, you can pressure cook for one whistle and let the pressure release quickly. You can also microwave the veggies. Fill a microwave-safe bowl with water and add the veggies. Cook for 7 to 8 minutes. This timing differs based on your microwave power setting.

• Heat the kadai and add oil. Once the oil is hot, add mustard seeds, urad dal, and channa dal. When they start spluttering, add dried red chilies, curry leaves, and asafoetida. Fry them for a minute.

• Add the boiled veggies and salt.

• Mix them well; once the water(if any) is all evaporated, add the coconut and almond flour.

• Let it cook for a couple of minutes on low heat, and that is, the poriyal is ready. Garnish with cilantro and enjoy.

Notes

• If you want to skip steaming in a pressure cooker, after the tempering part, you can add the chopped veggies and salt and about ¼ cup of water. Cover and cook till they become tender.
• Adjust the salt and spices according to your preference.

Nutrition

Calories: 108kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 770mg | Potassium: 423mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5471IU | Vitamin C: 94mg | Calcium: 57mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Update notes: Earlier posted on 2014. Now updated with new pictures and recipe card with nutritional information.