Carrot Kura (Carrot Poriyal Style Curry)

Name: Carrot Kura (Carrot Poriyal Style Curry)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups carrots, peeled and diced into small pieces; 1 cup green beans, stems removed, and diced into small pieces; ½ cup soaked yellow moong dal; ½ cup frozen green peas; to taste Salt; as needed Water; 1-2 tbsp oil; ½ tsp mustard seeds; ½ tsp cumin seeds (jeera); 1 tsp split urad dal; 1 tsp chana dal; 2-3 dried red chilies; 5-6 curry leaves; ¼ tsp hing (asafoetida); ¼ tsp turmeric powder; ¼-½ cup fresh or frozen grated coconut; for garnish cilantro, chopped

South Indian Thaali Items · Kura (Curry)

Complete the plate: Serve with rice
Serves: 4
Hands-on · total: 10 min · 30 min (est.)
Walk-away: No

Carrot Kura (Carrot Poriyal Style Curry)

From my
kitchen

Worth knowing

Carrot Kura is a simple everyday South Indian vegetable curry that comes together quickly and is perfect for a busy day.
Green beans are another great addition to this kura! Combining carrots and green beans creates a classic Beans Carrot Kura that is colorful, slightly sweet, and has a great mix of textures. Simply chop the green beans into small pieces and cook them along with the carrots. You can also add moong dal or frozen peas to make it even more hearty.
Carrots are naturally sweet, so they pair beautifully with the savory tempering and coconut.
Adding moong dal makes this curry more filling and adds protein, while frozen peas add a nice pop of sweetness and texture.
Fresh coconut adds a traditional finish, but frozen coconut works just as well.
Like many South Indian kuras, moisture is important - cook with enough water to soften the vegetables but avoid making it watery. If there is excess moisture at the end, cook uncovered for a few minutes.
This pairs especially well with hot rice, ghee, and dal.

Day 2 plan

Refrigerate leftovers promptly. Reheat gently; texture may soften slightly. Pair with freshly made rice, roti, dal, or yogurt on day two.

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- Cook this meal

Ingredients & method

Prep

10 mins

Cook

20 mins

Total

30 mins

Serves

Ingredients

2 cupscarrots, peeled and diced into small pieces1 cupgreen beans, stems removed, and diced into small pieces(optional)½ cupsoaked yellow moong dal(optional)½ cupfrozen green peas(optional)to tasteSaltas neededWater1-2 tbspoil½ tspmustard seeds½ tspcumin seeds (jeera)1 tspsplit urad dal1 tspchana dal2-3dried red chilies5-6curry leaves¼ tsphing (asafoetida)¼ tspturmeric powder

Finishing

¼-½ cupfresh or frozen grated coconut(optional)for garnishcilantro, chopped

Instructions

01
Wash, peel, and chop the carrots into small bite-sized pieces. Smaller pieces cook faster and absorb the flavors from the tempering better.
02
Steam the cut carrots until they are partially cooked and tender. Carrots can take a long time to cook directly, so steaming first helps reduce the cooking time and improves the final texture. Also steam the green beans at this step if you’re looking for a beans & carrot mix curry!
03
If using moong dal, soak it separately in water for about 1 hour until soft and keep aside. If using frozen peas, keep them ready to add while cooking.
04
Heat oil in a pan. Add mustard seeds and allow them to splutter. Add cumin seeds, urad dal, chana dal, dried red chilies, curry leaves, hing, and turmeric.
05
Add the steamed carrots and sauté for a few minutes.
06
Add soaked moong dal or frozen peas if using. Mix gently and adjust salt as needed.
07
Add a splash of water, cover with a lid, and cook until the carrots are tender but still hold their shape.
08
Add fresh or frozen coconut and cook for another minute or two until everything comes together.
09
Garnish with cilantro and serve hot with rice, ghee, or as a side dish.

Worth knowing

Carrot Kura is a simple everyday South Indian vegetable curry that comes together quickly and is perfect for a busy day.
Green beans are another great addition to this kura! Combining carrots and green beans creates a classic Beans Carrot Kura that is colorful, slightly sweet, and has a great mix of textures. Simply chop the green beans into small pieces and cook them along with the carrots. You can also add moong dal or frozen peas to make it even more hearty.
Carrots are naturally sweet, so they pair beautifully with the savory tempering and coconut.
Adding moong dal makes this curry more filling and adds protein, while frozen peas add a nice pop of sweetness and texture.
Fresh coconut adds a traditional finish, but frozen coconut works just as well.
Like many South Indian kuras, moisture is important - cook with enough water to soften the vegetables but avoid making it watery. If there is excess moisture at the end, cook uncovered for a few minutes.
This pairs especially well with hot rice, ghee, and dal.

Day 2 plan

Refrigerate leftovers promptly. Reheat gently; texture may soften slightly. Pair with freshly made rice, roti, dal, or yogurt on day two.

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