This is an everyday healthy Carrot Pattani Poriyal recipe. This is a kids favorite stir-fry. The subtle sweetness from the carrot and peas is something most of the kids love. This can be paired with dal and that makes a simple and healthy everyday lunch. Here is how to do Carrot Pattani Poriyal.
Heat oil in a pan. Add in the mustard seeds and let it splutter. Add in the red chillies, green chillies, chopped garlic and chopped curry leaves. Fry for 10 seconds. Add in the chopped onions and fry till the onions are soft. No need to brown.
Add in the finely chopped carrots, peas, salt and turmeric powder. Add in a cup of water. Saute for a couple of minutes.
Cover the pan with a lid and cook on medium flame for 30 minutes. Saute once in a while so the bottom does not scorch. If the water in the pan dries out before the veggies are fully cooked, Add in a little more water and continue to cook covered. Cook till the veggies are fork tender and the water in the pan has completely dried out. Switch off the flame and garnish with coriander leaves.
Serve Carrot Pattani Poriyal with Dal and Rice.
- 2 teaspoon peanut oil
- 1/4 teaspoon mustard seeds
- 2 dried red chillies
- 2 green chillies, chopped
- 3 cloves garlic, minced
- 2 sprigs curry leaves, chopped
- 1 onion, finely chopped
- 3 - 4 carrots, finely chopped
- 250 grams shelled fresh peas
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 3 sprigs coriander leaves, finely chopped
- Heat oil in a pan. Add in the mustard seeds and let it splutter. Add in the red chillies, green chillies, chopped garlic and chopped curry leaves. Fry for 10 seconds. Add in the chopped onions and fry till the onions are soft. No need to brown.
- Add in the finely chopped carrots, peas, salt and turmeric powder. Add in a cup of water. Saute for a couple of minutes. Cover the pan with a lid and cook on medium flame for 30 minutes.
- Cook till the veggies are fork tender and the water in the pan has completely dried out.
- Switch off the flame and garnish with coriander leaves.
- Serve Carrot Pattani Poriyal with Dal and Rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Tamilnadu
- 2 teaspoon peanut oil
- 1/4 teaspoon mustard seeds
- 2 dried red chillies
- 2 green chillies, chopped
- 3 cloves garlic, minced
- 2 sprigs curry leaves, chopped
- 1 onion, finely chopped
- 3 - 4 carrots, finely chopped
- 250 grams shelled fresh peas
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 3 sprigs coriander leaves, finely chopped
- Heat oil in a pan. Add in the mustard seeds and let it splutter. Add in the red chillies, green chillies, chopped garlic and chopped curry leaves. Fry for 10 seconds. Add in the chopped onions and fry till the onions are soft. No need to brown.
- Add in the finely chopped carrots, peas, salt and turmeric powder. Add in a cup of water. Saute for a couple of minutes. Cover the pan with a lid and cook on medium flame for 30 minutes.
- Cook till the veggies are fork tender and the water in the pan has completely dried out.
- Switch off the flame and garnish with coriander leaves.
- Serve Carrot Pattani Poriyal with Dal and Rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/carrot-pattani-poriyal-recipe-carrot-peas-fry/
Rice noodles is nothing but our idiyappam (very close). Stir fried rice noodles is a very simple and aromatic recipe. I am a fried garlic fan. The combo of ginger and garlic is so aromatic that one cannot go wrong. This is a very quick recipe that can be put together in no time. Here is how to do it.
First we will tackle the rice noodles. Buy the thin variety of rice noodles that you can find in the super market. Boil a big pot of water ( 2 litres) until hot and bubbling. Switch off the flame and add in the dried noodles to the hot water. Make sure the noodles is fully immersed. Let it sit in the hot water for 3-4 minutes. The noodles would have swollen by this time. Drain the excess water and set aside to drain in a colander. These noodles cook very quickly. Just a soak in hot water and they are done. Do not over cook the noodles or they will become very soggy.
Garlic and ginger are the main ingredients in this stir-fry. We would need about 13-15 cloves of garlic and about a 2 inch piece of ginger. Mince them finely. Set aside. Heat oil in a wok until hot. Add in the ginger and garlic and fry briefly until the garlic is starting to brown.
Add in the onions and fry for a couple of minutes. Add in the vegetables of your choice. Carrots, Cabbage, Capsicum etc.. I just added carrots today. Cook for a couple of minutes. Add in the chopped thai red chillies.
Add in the soy sauce, salt and a little bit of sugar. The soy sauce itself is salty. So go easy on the salt. Saute until the mixture is well coated. Add in the drained rice noodles and mix everything well to combine. Add in the chopped spring onions / scallions and serve hot!
- 300 grams thin rice noodles
- 2 teaspoon peanut oil
- 15 cloves garlic, finely chopped
- 2 inch piece ginger, finely chopped
- 2 onion, sliced
- 1 Carrot, sliced
- 1 Capsicum, sliced (optional)
- 1/2 cup cabbage, sliced (optional)
- 3 - 4 thai red chillies, chopped
- 2 teaspoon soy sauce
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 4 stalks spring onions, chopped
- Boil a big pot of water ( 2 litres) until hot and bubbling. Switch off the flame and add in the dried noodles to the hot water. Make sure the noodles is fully immersed. Let it sit in the hot water for 3-4 minutes. The noodles would have swollen by this time. Drain the excess water and set aside to drain in a colander.
- Heat oil in a wok until hot. Add in the ginger and garlic and fry briefly until the garlic is starting to brown.
- Add in the onions and fry for a couple of minutes. Add in the vegetables of your choice. Carrots, Cabbage, Capsicum etc.. Cook for a couple of minutes. Add in the chopped thai red chillies.
- Add in the soy sauce, salt and a little bit of sugar. Saute until the mixture is well coated. Add in the drained rice noodles and mix everything well to combine. Add in the chopped spring onions / scallions and serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Cuisine: Asian
