Follow these steps for perfect results
sesame oil
mustard seeds
carrots
cut
white urad dal
coconut
grated
salt
as per taste
cumin seeds
green chilies
chopped
capsicum
cut
curry leaves
asafoetida
Pressure cook carrots, salt, and 2 tablespoons of water until 2 whistles.
Release pressure and set aside.
Heat sesame oil in a pan.
Add mustard seeds, cumin seeds, and urad dal. Cook until lentils turn brown.
Add curry leaves, asafoetida, and green chilies. Cook for 30 seconds.
Add capsicum and salt. Cook until capsicum softens.
Add grated coconut and mix well.
Turn off the heat and serve.
Expert advice for the best results
Do not overcook the capsicum to maintain its slight crunch.
Adjust the amount of green chilies to your preferred spice level.
Everything you need to know before you start
10 mins
Can be made a day ahead and reheated.
Serve in a colorful bowl and garnish with fresh cilantro.
Serve as a side dish with rice and sambar.
Serve as part of a South Indian thali.
Warms the palate.
Discover the story behind this recipe
A common and nutritious side dish in South Indian cuisine.
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