Carrot Patoli Recipe

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.

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.

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

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.

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.

Serve hot with steamed rice and dal.

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:

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Recipe Card

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

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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

1x2x3x

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

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

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