Carrot curry

February 4, 2008 at 5:51 am Leave a comment


carrot_curry-1.jpg

Carrots : 5 Medium size
Onion : 1 small size
Chana dal : 2 table spoons
Green chilli : 2 or 3 (optional)
Ginger garlic : crushed paste 1/2 teaspoon
Coriander powder : 1/2 teaspoon
Coconut powder : 2 teaspoons
Turmeric : A pinch
For popu :
Vegetable oil : 2 tablespoons
Curry leaves : 6
Cumin seeds, mustard seeds : each pinch
Red chilli : 2
Coriander leaves : few for garnishing

Preparation :

1. Peal carrot and cut in to small pieces.

2. Cut onion into small pieces.

3. Cut green chilli into medium size pieces.

4. Soak chana dal in the water for fifteen minutes .

5. Heat oil in a wide bowl over medium flame. Once the oil is hot add popu ingradients. Toast the popu. Add ginger garlic and fry for a minute. Then add green chilli, onion and chana dal. Stirring constantly saute them until they turn golden brown . Then add carrots . Mix well. Saute for 2 minutes. After that add 1/4 cup milk, 1 cup water (required) and cover the pot and cook in medium flame until the carrot pieces tender, add salt, coriander powder and coconut powder.

6. cover the pot with lid and cook on low flame for two to three minutes .

7. Turn off the flame.

8. Garnish with coriander leaves .

Carrot curry is ready to serve with hot chapati, roti and rice.

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Entry filed under: Curries.

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