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    Home » South Indian » Carrot Patoli

    Carrot Patoli Recipe

    Published: Jun 6, 2023 by Pavani · Leave a Comment

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    Bowl with carrot patoli.

    Carrot patoli is a scrumptious Andhra version of paruppu usili. This spicy and delicious side dish is packed with protein, fiber and is also delicious.

    Carrots are cooked with a flavorful lentil and spice mixture. With no onion or garlic, this simple dry curry is perfect to serve with any South Indian meal. Serve with rice, dal and/ or yogurt for a wholesome lunch or dinner.

    Bowl with carrot paruppu usili.

    Table of contents

    • About the recipe
    • Ingredients
    • Instructions
      • Make Lentil Masala
      • Make Carrot Usli
    • Expert Tips
    • You might also like
    • Recipe Card

    About the recipe

    Being a vegetarian, protein intake is something that I'm watchful about. So, when a dish incorporates a protein and a vegetable, I'm super happy. This carrot patoli is one such amazing and easy to make dish.

    Paruppu usili is a popular South Indian side dish. There are quite a few versions of this dish and here I am sharing Andhra version aka patoli. This is basically a dry side curry with veggies and lentil mixture.

    Bowl with carrot usli.

    The lentil mixture aka usili consists of soaked dal, whole spices and coconut. Traditionally, the lentil mixture is steamed to get the dry texture. But this version is a quick and easy one that skips that step.

    Cooking the lentil mixture in oil until dry also does the trick. It needs just a little bit more oil to cook but it's not a lot. Serve this delicious carrot usili with rice, sambar and/ or yogurt for a wholesome meal.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make this paruppu usili recipe with carrot:

    • Carrots ~ you can also use green beans, cabbage, cluster beans, bell pepper etc. instead of carrots.
    • Mustard & cumin seeds.
    • Curry leaves
    • Turmeric & salt.
    • To make the the lentil mixture or paruppu usili part of the dish:
      • Chana dal
      • Coriander & cumin seeds
      • Fresh or dry grated coconut
      • Green chilies, ginger and cilantro
    Ingredients needed, details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make this carrot paruppu usli recipe:

    Make Lentil Masala

    In a small bowl, soak chana dal in water for at least 1 hour. Drain the water and transfer the soaked dal to the blender. Add cumin & coriander seeds, green chilies, ginger and coconut. Blend into a coarse mixture adding very little water.

    5 panel photo showing the making of usili.

    Make Carrot Usli

    Precook the carrot, if desired. You can either steam or microwave chopped carrot until tender and cooked through.

    Heat oil in a medium size sauté pan on medium heat. Add cumin and mustard seeds, dry red chili, asafetida and curry leaves. Cook till the seeds start to splutter.

    Next add the ground lentil mixture and mix well. Cook, stirring constantly, until the moisture in the mixture cooks out and it becomes slightly dry. Lower the heat and add the cooked carrot and salt. Cover and cook for all the flavors to mingle.

    5 panel photo showing the cooking of ingredients in a pan.

    Serve hot with steamed rice and dal.

    Bowls with carrot paruppu usili, rice and potato fry.

    Expert Tips

    • Instead of using carrots to make patoli, you can use other veggies like green beans, cabbage, cluster beans, bell pepper and so on.
    • I recommend precooking the veggies because this expedites cooking process and also gives a nice texture to the usli.
    • You can also steam the lentil mixture instead of cooking in oil. For that, transfer the ground lentil mixture to an oiled plate and steam for 8~10 minutes. Once cool, crumble the mixture and add to the pan in Step 3 of the recipe. Since it is already cooked, it does not need to be cooked for as long.
    • Store leftover carrot patoli in an airtight container for up to 3 days. Make sure to warm before serving.

    You might also like

    Here are some vegetarian side dishes to serve along with patoli:

    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style
    • Top view of a steel bowl with nimmakaya charu.
      Lemon Rasam Recipe
    • Top view of a bowl with slow cooker sambar
      Slow Cooker Sambar Recipe
    • Steel bowl with curd rice
      How to make Andhra Style Curd Rice | Daddojanam Recipe

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Bowl with carrot patoli.

    Carrot Patoli

    Carrot patoli is a scrumptious Andhra version of paruppu usili. This is a protein packed recipe with carrots cooked in a spicy lentil mixture.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 1 hour hr 50 minutes mins
    Course: Side Dish
    Cuisine: south indian
    Servings: 4 serving

    Ingredients

    For Lentil Masala:

    • ½ cup Chana dal, rinsed and drained
    • 1¼ cup Water, plus more for blending the masala
    • 2 teaspoons Cumin seeds
    • 2 tablespoons Coriander seeds
    • 4 Green chilies
    • 1" Ginger piece, chopped
    • 2 tablespoons Fresh or dry grated coconut

    For Carrot Usli:

    • 4 Medium Carrots, peeled and diced
    • 2 tablespoons Oil
    • 1 teaspoon Cumin seeds
    • 1 teaspoon Mustard seeds
    • 2 Dry red chili
    • Pinch Asafoetida
    • 6~8 Curry leaves
    • To taste Salt
    Get Recipe Ingredients

    Instructions

    To make the Lentil Masala:

    • In a small bowl, soak chana dal in water for at least 1 hour. Drain the water and transfer the soaked dal to the blender. Add cumin & coriander seeds, green chilies, ginger and coconut. Blend into a coarse mixture adding very little water.
      ½ cup Chana dal, rinsed and drained, 1¼ cup Water, plus more for blending the masala, 2 teaspoons Cumin seeds, 2 tablespoons Coriander seeds, 4 Green chilies, 1" Ginger piece, chopped, 2 tablespoons Fresh or dry grated coconut

    To make Carrot Patoli:

    • Precook the carrot, if desired. You can either steam or microwave chopped carrot until tender and cooked through.
      4 Medium Carrots, peeled and diced
    • Heat oil in a medium size sauté pan on medium heat. Add cumin and mustard seeds, dry red chili, asafetida and curry leaves. Cook till the seeds start to splutter, about 1 minute.
      2 tablespoons Oil, 1 teaspoon Cumin seeds, 1 teaspoon Mustard seeds, 2 Dry red chili, Pinch Asafoetida, 6~8 Curry leaves
    • Next add the ground lentil mixture and mix well. Cook, stirring constantly, until the moisture in the mixture cooks out and it becomes slightly dry, about 8~10 minutes.
      To taste Salt
    • Lower the heat and add the cooked carrot and salt. Cover and cook for 5 minutes for all the flavors to mingle.
      Serve hot with steamed rice and dal.

    Notes

    • Instead of using carrots to make patoli, you can use other veggies like green beans, cabbage, cluster beans, bell pepper and so on.
    • I recommend precooking the veggies because this expedites cooking process and also gives a nice texture to the usli.
    • You can also steam the lentil mixture instead of cooking in oil. For that, transfer the ground lentil mixture to an oiled plate and steam for 8~10 minutes. Once cool, crumble the mixture and add to the pan in Step 3 of the recipe. Since it is already cooked, it does not need to be cooked for as long.
    • Store leftover carrot patoli in an airtight container for up to 3 days. Make sure to warm before serving.

    Nutrition

    Calories: 202kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 201mg | Potassium: 276mg | Fiber: 10g | Sugar: 5g | Vitamin A: 10281IU | Vitamin C: 40mg | Calcium: 103mg | Iron: 3mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. sushma

      December 05, 2012 at 1:18 am

      I make this offen at home. Just love it.

      Reply
    2. The Pumpkin Farm

      December 05, 2012 at 3:18 am

      very interesting and healthy recipe, lovely click

      Reply
    3. Global Tastes & Travels Inc.

      December 05, 2012 at 4:21 am

      looks so colorful!

      Reply
    4. Global Tastes & Travels Inc.

      December 05, 2012 at 4:21 am

      looks so colorful!

      Reply
    5. preeti garg

      December 05, 2012 at 4:50 am

      Awesome recipe

      Reply
    6. Nivedhanams Sowmya

      December 05, 2012 at 5:03 am

      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

      Reply
    7. Priya Suresh

      December 05, 2012 at 7:22 am

      Droolworthy patoli, love this paurppu usili with some hot sambhar bath. Loving that bowl.

      Reply
    8. nayana

      December 05, 2012 at 8:00 am

      Healthy and Yummy , loving it.........http://nayanas-kitchen-kreations.blogspot.in

      Reply
    9. Kalyani

      December 05, 2012 at 11:29 am

      simple and delicious :)Kalyani Sizzling Tastebuds

      Reply
    10. Srivalli

      December 05, 2012 at 11:37 am

      Must say the entire colour combination rocks!..very healthy dish

      Reply
    11. Rajani S

      December 05, 2012 at 2:38 pm

      I always make usili with cluster beans or beans, now I will try making with carrot too :). Nice clicks!

      Reply
    12. Suma Gandlur

      December 06, 2012 at 10:19 pm

      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.

      Reply
    13. Nisha Sundar

      December 06, 2012 at 10:32 pm

      Good... 🙂 Parupusili is my facorite.. We generally make this only with beans.. Should give this a try...

      Reply

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    259 shares