This may come as a surprise, but those lanky green tops on our carrots are edible, and not only are they edible, but they are super delicious. They are rich in nutrients, containing around six times more vitamin C than the root, as well as lots of potassium, calcium and phytonutrients. It has been rumored that carrot tops are poisonous and potentially deadly, but that’s actually not true.
I came to know about this recipe recently from my sister, who is in Japan. I was so surprised to hear that. So I thought of sharing this recipe I got from my sister. I have shared with you a step by step pictorial representation of how to do carrot leaves poriyal below. Do find it useful & share it.
- 3cups carrot greens finely chopped
- 1 medium sized onion finely chopped
- 1/2tsp mustard seeds
- 1/2tsp urad dal
- 1/4tsp bengal gram
- 1 or 2 dry red chillies
- salt as required
- 1tbsp oil
- 1/2 cup of grated coconut
- 1/4inch ginger
- 2 green chillies
- 1 garlic clove
- 1/2tsp cumin seeds
- Heat a kadai & add oil to it. Splutter mustard seeds and dry red chillies.
- Followed by urad dal & bengal gram. Roast it for 1 min.
- Now add chopped onion & saute it for 2 min.
- Add in turmeric powder & fry well.
- Now add in the chopped green leaves of carrot & saute well.
- Crush the ingredients listed under the section of crushing, using a mixie or a blender.
- Now add this crushed ingredients into the kadai & combine well till green leaves & coconut mixture is combined well.
- Check for seasoning & saute for 2 or 3 min.
- Green leaves is done & ready to be served.