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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.

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Carrot-Coconut Curry Yum
Carrot-Coconut Curry
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 Carrots – medium, finely chopped
  • 1 Onion – large, finely chopped
  • ½ cup Coconut Grated (Fresh or dry)
  • 2 chilies Green
  • ½ tsp chili powder Red
  • 1 tsp Lemon juice
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 4 - 6 Curry leaves
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 Carrots – medium, finely chopped
  • 1 Onion – large, finely chopped
  • ½ cup Coconut Grated (Fresh or dry)
  • 2 chilies Green
  • ½ tsp chili powder Red
  • 1 tsp Lemon juice
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 4 - 6 Curry leaves
Carrot-Coconut Curry
Instructions
  1. 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.
  2. Meanwhile microwave carrots with water for about 6-8 minutes until they are just tender.
  3. 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.
  4. Mix well and cook for another 5 minutes. Serve with rice or chapattis.
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