Wednesday, November 7, 2012

Carrot curry

I love this dish. It is not just healthy but tasty too. Now there are two versions of it and two methods of making it which I'm going to share here with you guys. 

Now in the first method, cut the carrots into small pieces, like you would for a curry and pressure cook them by adding water (  water should be enough to submerge the carrots in it ) for 2 whistles. 

Heat 2-3 tablespoons of oil in a wok or kadai and add a pinch of hing/asafoetida/inguva, urad dal/minapappu about a tablespoon, a tablespoon of chana dal/senagapappu, a tablespoon of jeera/jeelakarra and a tablespoon of mustard seeds/rai/avalu. Once the dals turn into golden brown colour, add red chillies about 2-3 in number ( depending on how spicy you want it. Then add curry leaves and once the red chillies and curry leaves turn dark in colour, add the boiled carrot pieces. 

Add a tablespoon of salt, a half-teaspoon of turmeric powder/ haldi/ pasupu to it and mix well. Leave it for 2 minutes on low flame and then add grated coconut ( you could just cut half the coconut into small pieces and grind them in the small jar of mixie to get grated coconut ). Remember to add the grated coconut after taking the curry off the stove as heat changes the odor and taste of coconut.

Now the other method of making this dish is to heat oil in a pressure pan ( not the cooker, but the pan. It is more flat than the cooker and smaller in size ) and then add all the seasoning stuff I mentioned earlier ( chana dal, urad dal, jeera, rai and hing, also red chillies and curry leaves ). Then add the raw carrot pieces ( not boiled ). Add a table spoon of salt and pressure cook the whole thing for 2 whistles. Once the steam is gone,  put it back on stove and add half a teaspoon of turmeric powder and mix and leave the thing of low flame for about a minute or two. Remove the pan from the stove and then add grated coconut.

The first method is a traditional way of making the dish. The second is the easiest way of making it. I like the first method since the taste comes out very well, especially when the dals in seasoning and the chillies are crunchy, while in the pressure pan way of cooking they become soft.

The carrot curry is ready. Let me know how you liked it. Until the next post, Happy Cooking Guys !!!!!!!!!

The first method goes like this 

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