Heat the oil in a pan and when the oil is hot, add the mustard seeds, urad dal, hing, and dried red chilies. Let the mustard seeds splutter.
Then add the curry leaves and saute for 30 seconds. Now add the grated carrots, salt, turmeric powder, and sambar powder. Mix well.
Cover and cook for 4 minutes and then remove the lid and cook for 4 to 5 minutes until the moisture is absorbed. You can cook the grated carrots in less than 10 to 12 minutes.
Now add the grated coconut and mix well. Cook for two minutes over low heat and switch off the heat. That's it. Carrot poriyal is ready.
Notes
As always, adjust the salt and spices according to your preference.
Please check the variations in the post for different ways to make this carrot poriyal.
Instead of grated carrots, you can use chopped carrots as well.
Also, you can make similar poriyal with chayote squash, zucchini, beets, etc. The cooking time differs, though.