logo
Food Advertising by

Today’s Carrot dish for BM# 23 is a healthy curry that incorporates veggie and lentils, one of my favorite combination. Being a vegetarian, protein intake is something that I’m watchful about and when a dish incorporates a healthy veggie and a protein, I’m super happy.

Paruppu usili or Patoli (in telugu) is a dry-ish curry that can be made with different vegetable like green beans, cabbage, cluster beans etc. When I saw PJ post her carrot paruppu usili, it looked awesome and I decided to try it today. My mom made this dish and here’s how she made it:

Print Recipe
Carrot Patoli (Carrot Paruppu Usili) Yum
Carrot Patoli (Carrot Paruppu Usili)
Course side dish
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
  • 4 Carrots - medium chopped
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 2 red chili Dry
  • pinch Asafoetida
  • 8 Curry leaves
  • to taste Salt
Lentil Masala paste:
  • ½ cup Chana dal
  • 4 chilies Green
  • 2 tsp Cumin seeds
  • 2 tbsp Coriander seeds
  • 1 Ginger "
  • 2 tbsps Coconut - either fresh or dry
Course side dish
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
  • 4 Carrots - medium chopped
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 2 red chili Dry
  • pinch Asafoetida
  • 8 Curry leaves
  • to taste Salt
Lentil Masala paste:
  • ½ cup Chana dal
  • 4 chilies Green
  • 2 tsp Cumin seeds
  • 2 tbsp Coriander seeds
  • 1 Ginger "
  • 2 tbsps Coconut - either fresh or dry
Carrot Patoli (Carrot Paruppu Usili)
Instructions
  1. Soak chana dal for 1 hour. Grind along with all the other ingredients listed under lentil masala paste into a coarse mixture adding very little water.
  2. Microwave or boil chopped carrot until cooked thoroughly. Keep aside.
  3. Heat 2tbsp oil in a saute pan, add cumin and mustard seeds, once the seeds start to splutter add dry red chili, curry leaves and asafoetida.
  4. Next add the ground paste and cook until the mixture dries up. Constant stirring is required at this stage.
  5. Finally add the cooked carrot and salt. Mix well and cook for another 5 minutes on low flame.
  6. Serve hot with steamed rice and dal.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 23.

Share this Recipe

13 thoughts on “Carrot Patoli (Carrot Paruppu Usili)”

  1. yum yum!!! so delicious and so colorful!!! we generally make paruppu usli with beans,,, carrot is a nice idea!!SowmyaOngoing Event – CWF – Whole Wheat FlourOngoing Event – Let’s Party – Eggless Bakes and Treats

  2. Looks lovely. Patoli is one dish I make regularly at my home. I detest the frying part of the paste though. I simply steam it and add it to the curry.

Leave a Reply

Your email address will not be published. Required fields are marked *