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Fresh Green Peas & Carrot Curry with Coconut Yum
Dry curry with sweet green peas, carrots and some grated coconut. This is a very quick and easy dish that gets done in a jiffy. Fresh green peas hardly take any time to cook and if diced small, carrots don’t take too long either.
Fresh Green Peas & Carrot Curry with Coconut
Course side dish
Cuisine south indian
Prep Time
20 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • 1 cup Green Peas
  • 2 carrot – medium, peeled and diced
  • 1 ~ 2 Chilies Green – finely chopped
  • ½ ginger ” piece, finely grated
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 8 ~ 10 curry leaves
  • 1 ~ 2 red chili (optional) Dry
  • ¼ tsp turmeric
  • 2 ~ 3 tbsp coconut Grated (fresh, frozen or dry)
  • to taste salt
Course side dish
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 cup Green Peas
  • 2 carrot – medium, peeled and diced
  • 1 ~ 2 Chilies Green – finely chopped
  • ½ ginger ” piece, finely grated
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 8 ~ 10 curry leaves
  • 1 ~ 2 red chili (optional) Dry
  • ¼ tsp turmeric
  • 2 ~ 3 tbsp coconut Grated (fresh, frozen or dry)
  • to taste salt
Fresh Green Peas & Carrot Curry with Coconut
Instructions
  1. Heat 2tsp coconut oil in a saute pan, add chana dal, urad dal, mustard & cumin seeds. Once the seeds start to splutter, add red chili, curry leaves, ginger and green chili. Cook for 30 seconds and add the chopped carrot.
  2. Cover and cook till carrots are almost tender.
  3. Stir in the green peas, turmeric and salt. Cover and cook for 3~4 more minutes or until the peas are tender.
  4. Finally add the grated coconut and mix well. Serve with rice or roti. It can also be eaten as a salad :0)
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 52.

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