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.

A great way to give carrorts to children as old as 6 months. Note, serve without coconut for children below the age of 12 months

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: South Indian

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