Whenever my hubby heads to the super market, return home with a bunch of carrots and beans. I was reluctant to cook these vegetables very often. And then my son who is very picky started to eat carrot. Now I truly enjoy cooking carrots. This method is very quick and easy.
Carrot Thoran | Carrot Poriyal
Carrot(grated) - 2, large
Onion - 1
Green chilli - 2 to 5, depending on spiciness
Coconut (grated) - 2 tblspn
Cumin / jeerakam - 1/2 tspn
Curry leaves - 1sprig
Mustard seeds / kadugu - 1tspn
Oil - as required
Salt - to taste
Chop green chilli and onion into tiny pieces. Keep aside.
Grind together coconut and cumin without adding water.
Heat oil in a pan, add mustard seeds. When it splutters, add green chilli, onion and curry leaves. Sauté for a couple of mins.
Add grated carrot and sauté for 3 mins. If necessary sprinkle some water, cover and cook until it becomes soft.
Add the ground coconut and salt to it. Sauté for 2mins. Switch off the flame.
Serve with rice, sambar or curd rice.
|Keep all your ingredients ready|
|Finely Chop onion ad green chillies|
|Heat oil in a pan, add mustard seeds|
|When mustards starts to splutter, add urad dal and green chilli. Saute for 30 secs|
|Add onion and saute for 2 min|
|When onion becomes translucent add the grated carrot. Stir well until it is cooked|
|When the carrots are cooked, add ground coconut, cumin|
|Saute for 1 or 2 mins and remove from flame|
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