( 20 Votes ) 
Carrot Curry

A dry vegetable among the South Indian Brahmin community is called a curry. Steamed carrots seasoned with some mustard, asafoetida and curry leaves, tastes delicious with hot Tomato Rasam and Steamed Rice. Children as old as 6 months enjoy this midly spiced dish. Note, serve without coconut for children below the age of 12 months .



Serves: 4 persons
Cooking time: 20 minutes
Preparation Time: 10 minutes


  • 3 cups of diced 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


Steam the carrots, until soft and tender.

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