2 ~ 3Carrot– medium, shredded or finely chopped (I used 10 oz. bag of shredded carrot)
2tbspCoconutGrated – , fresh or frozen
2ChiliesGreen – finely chopped (adjust as per taste)
1Ginger” – piece, finely grated
1tbspCilantro– , finely chopped (optional)
For the Tempering:
8 ~ 10Curry leaves
Heat 2tsp oil in a saute pan; add the tempering ingredients and saute until dals turn golden and the seeds start to splutter. Add grated ginger and green chilies. Cook for 1 minute.
Next add the chopped/ shredded carrot and turmeric. Mix well, cover and cook till carrot is tender — for the shredded carrot, it took me about 8~10 minutes for the carrots to cook. It will take a little longer for chopped carrots.
Season with salt. Finally add grated coconut and cook for another 2 minutes. Garnish with cilantro (if using) and serve with steamed rice. This curry goes well with rotis too.