The word curry is deceiving to many food lovers, as they might be imagining it to be a saucy/gravy based dish. A dry vegetable in among the South Indian Brahmin community is called a curry. Serve this dish with hot Tomato Rasam and Steamed Rice
Serves: 4 persons
Cooking time: 20 minutes Preparation Time: 10 minutes
Ingredients
- 3 cups of chopped carrot
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin Seeds
- 1 whole dry red chilli
- 4 curry leaves
- ¼ teaspoon asafoetida
- ¼ teaspoon turmeric powder
- ¼ cup fresh grated coconut
- 1 teaspoon Vegetable/Sunflower oil
- Salt to taste
Method
Cook the carrots. See Cooking Vegetables
Heat oil in a wok; add cumin seeds, mustard seeds, curry leaves, and red chilli.
Once they crackle, add asafoetida, turmeric powder, carrot and salt. Sauté for few minutess
Garnish with fresh grated coconut and serve hot with steamed rice and tomato rasam. Alternatively serve with phulka’s and dal
Filed under: Sabzi and Dal, South Indian Cooking | Tagged: Carrot, Curry, food, Gajjar, indian, Recipes, Sabzi and Dal, Vegetable
