February 9, 2010

Carrot Curry

This version of carrot curry extremely goes well when served with chapathi/ roti/pulkas and very easy to prepare.


Carrots – 3 or 4
Onion – 1 small (chopped)
Green chilli – 3 or 4
Ginger – 1 inch piece (finely chopped)
Chana dal – 1 tsp
Urad split – 1 tsp
Mustards seeds – ½ tsp
Cumin seeds – ½ tsp (optional)
Curry leaves
Coriander leaves
Salt – to taste
Oil – 1 tbsp


Wash, peel and grate carrots. In a sauce pan, take grated carrot in it and pour water just to cover the carrot, add little salt, put a lid and cook till it is 80% done, drain the water and set side.

Now take a separate curry pan, add oil, when it is hot enough, add chana dal and fry for 30 sec., then add urad split and fry for another 30 sec., then add mustard seeds, cumin seeds and let them crackle, then add chopped ginger, curry leaves, green chilli and fry for 1 min.

Now add chopped onion, add little salt and cook till they are soft.

Now add grated carrot, mix well, and adjust salt, add chopped coriander and cook for 5 min on medium flame.

Serve hot with chapathi.

Tips By Readers:

you can add shredded coconut at the end..it adds more flavor to the curry. by Sailaja 


Sailaja said...

looks good Valli....you can add shredded coconut at the end..it adds more flavor to the curry.

Valli datta said...

Ohhh...yes....I will add next time when i amke this curry. Thank you Sailaja.....

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