Carrot-Coconut Curry

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.
Carrot-Coconut Curry
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.

Carrot-Coconut Curry

Summary

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  • Courseside dish
  • Cuisineandhra
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Carrots – medium, finely chopped
4
Onion – large, finely chopped
1
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

Steps

  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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