10 Nov 2017

Baby Corn Carrot Poriyal

This baby corn carrot poriyal tastes great with sambar or rasam rice. You can make this recipe in a tawa but I chose to make it in a pressure cooker. This takes very less time to cook and it works well during the early morning school rush.

Baby Corn Carrot Poriyal

Preparation time 15 mins | Cooking time 10 mins | Serves 2-3

  • Baby corn - 1 pack
  • Carrot - 2 
  • Onion - 1 large, chopped
  • Turmeric powder - 1/4 tsp
  • Cumin powder - 1/2 tsp
  • Fennel powder - 1/4 tsp
  • Water - 1/4 cup
  • Salt - to taste
  • Coriander leaves - few chopped
To Temper
  • Oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - 1 sprig
  • Red chillies - 3
  • Hing - a pinch
Baby Corn Carrot Poriyal

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Baby Corn Carrot Poriyal

1. Chop the baby corn into 1 cm pieces and chop the carrot too.
2. In a pressure pan, heat the oil and add the mustard seeds, urad dal, curry leaves, red chillies and hing.

3. When the mustard seeds splutter, add the chopped onions and salt. Saute until the onions turn translucent.
4. Add the turmeric powder, cumin powder and fennel powder and cook for 2 minutes.

5. Now add the carrot and baby corn and add 1/4 cup of water. Mix well.

6. Close the cooker and cook for 2 whistles. Switch off.
7. Open and if there is any water left, cook for another 2 minutes until the water is gone.
8. Add some chopped coriander leaves.

Baby Corn Carrot Poriyal

1. Adding fennel powder is optional. I like the flavor of fennel so add atleast a bit of it to almost all my dishes.
2. If making this in a tawa, add the veggies and add enough water and cook till done, which will take about 8-10 minutes.
3. I did not have any coriander leaves so haven't added.

Until next time,
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