Cuisine: Andhra Pradesh state of India
Ingredients:
Carrots – ½ kg
Coconut oil – 3 tablespoons
Channa dal (split Bengal gram) – 1 teaspoon
Urad dal (split black gram) – 1 teaspoon
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Dry red chillies – 5
Garlic cloves – 10
Curry leaves – 1 sprig
Salt – as required
Method:
Peel the carrots and wash them. Then, grate the carrot. Heat oil in a kadai/pan and add channa dal and urad dal. Once they turn slightly brownish, add mustard seeds and cumin seeds. Then add dry red chilies and garlic cloves. Fry for a minute and add curry leaves. Then add grated carrots. Fry until the grated carrots become soft. Keep sautéing occasionally. In the end, season with salt and turn off the stove. Serve along with rice, roti, or as a side dish.
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