Carrot Mezhukkupuratti / Carrot Stir Fry

It is the easiest, simplest and healthiest dry South Indian dish, wherein chopped carrot is stir- fried with minimum spices.

It is very powerful and is rich in vitamin A. I use carrot raw in salads, so that I can get full nutritional benefits :-). Many important minerals are lost, if it is overcooked.

So let’s begin ūüôā

Carrot Mezhukkupuratti / Carrot Stir fry

Prep time             : 10 minutes
Cooking time      : 20 minutes
Total time            : 30 minutes

Servings     : 3

Category    : Side dish
Cuisine       : South Indian ,Kerala


200 Gms carrot
1 Small onion chopped
2-3 Green chilies chopped
1/4 Teaspoon turmeric powder
Salt to taste

For the seasoning:

1 Teaspoon mustard seeds
1 Tablespoon coconut oil
Curry leaves


  • Wash, peel, finely chop carrots and green chilies .


  • In a pan, heat coconut oil and splutter mustard seeds then put curry leaves.
  • Add onion, green chilies and salt. Saut√© until onions turn translucent.
  • Add in the chopped carrots and turmeric powder. Saut√© for 2-3 minutes.
  • Cover the lid and cook on a low flame until slightly cooked.
  • Once cooked remove the lid and keep saut√©ing until all water evaporates completely. Cook till it changes color and is slightly crispy and switch off the flame.

    Carrots stir fry goes well as a side dish for steamed rice.


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