Continuing with the sweet & tangy theme, I made Carrot & Coconut curry. Both carrot and coconut are naturally sweet, so I didn’t add any other sweetener to this dish. I made it little tangy by adding lemon juice.
Carrots – 4 medium, finely chopped
Onion – 1 large, finely chopped
Grated Coconut (Fresh or dry) – ½ cup
Green chilies – 2
Red chili powder – ½ tsp
Lemon juice – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 4-6
- Heat 1tbsp oil in a pan, add urad dal, mustard seeds, cumin seeds, curry leaves and when the seeds splutter add onions and fry for about 7-10 minutes or until slightly caramelized, but not burnt.
- Meanwhile microwave carrots with water for about 6-8 minutes until they are just tender.
- Add carrots to onions and sauté on medium high flame for 3-5 minutes, stirring constantly. Stir in grated coconut, lemon juice, chili powder and salt.
- Mix well and cook for another 5 minutes. Serve with rice or chapattis.