MICROWAVE CARROT PORIYAL RECIPE | INDIAN MICROWAVE RECIPES

Carrot poriyal | carrot curry is a simple curry, which can be made in both stove top and Microwave too. I wanted to post the Microwave version, as it is very simple and can be done by bachelors too. I remember some 12 years ago when i went to Hongkong with Suresh, in that hotel room we just survived with the help of microwave and rice cooker for cooking. I am not so much used to hot plates too. I make tea, poriyal, curry in microwave only. Even microwave was so new to me. I just explored on my own. Here in Singapore, even after 6 years, i just bought a basic microwave 2 weeks back only. just for the purpose of reheating, especially when i have guests at home.
     Now you can look forward for more Microwave recipes every weekend from Jeyashri's Kitchen.

Ingredients

  Preparation Time : 5 mins | Cooking Time : 15 Mins |   Serves : 4-5

     Carrot - 2
     Oil    1 tsp
     Mustard seeds  1/4 tsp
     Urad dal   1/4 tsp
     Green chilli  1
     Salt   to taste
     Coconut scrapped   1 tblsp

Method:

• Peel the skin of the carrots and cut them into small pieces.
• In a microwave safe bowl, add oil and add in the mustard seeds , urad dal and slit the green chili. 
• Microwave in medium high  for 2 minutes, till the urad dal turns golden brown.

• Add the carrots and sprinkle little water. Add salt. Mix well.
• Microwave in medium high for 5 minutes and stir in between (every 2 minutes open and stir)
• Cooking time varies from microwave to microwave. It took 2 minutes in my microwave to get the mustard crackle and urad dal golden brown.
• Also it took 10 minutes for the carrot to get cooked.

• Add coconut and mix well. No need to microwave after adding the coconut. If you want you can do it for a minute.
• Mix well.

• Serve with  any sambar, vatha kuzhambu or simple rasam too.

Notes:

1. Sprinkle little water while cooking, else carrots will be get shrinked.
2. Do not cook for a long time. The carrots will lose it color, taste and mainly the nutrients.

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