Follow these steps for perfect results
Dry Red Chilli
roughly torn
Mustard seeds
Salt
to taste
White Urad Dal (Split)
Fresh coconut
grated
Carrots (Gajjar)
diced small
Asafoetida (hing)
Sunflower Oil
Curry leaves
roughly torn
Turmeric powder (Haldi)
Steam the diced or lengthwise cut carrots with salt and a little water in a pressure cooker until soft and tender (about 2 whistles).
Release the pressure immediately to prevent overcooking the carrots.
Heat oil in a wok or pan.
Add mustard seeds, urad dal, curry leaves, and red chilli to the hot oil.
Stir-fry until the urad dal is lightly roasted and browned.
Once the mustard seeds crackle and the urad dal browns, add asafoetida and turmeric powder.
Add the steamed carrots and salt.
Sauté for a few minutes, adjusting salt to taste.
Transfer to a serving bowl and serve.
Expert advice for the best results
For a richer flavor, add a tablespoon of ghee (clarified butter) at the end.
Adjust the amount of red chilli to your spice preference.
You can also add a pinch of sugar for a touch of sweetness.
Everything you need to know before you start
15 minutes
Carrots can be steamed in advance.
Garnish with fresh grated coconut and chopped cilantro.
Serve hot as a side dish with rice and dal.
Serve as a part of a South Indian thali.
Warm and spicy, complements the dish.
Discover the story behind this recipe
Common side dish in South Indian cuisine.
Discover more delicious South Indian Side Dish recipes to expand your culinary repertoire
A flavorful South Indian chutney made from ridge gourd peel, spices, and tamarind. This recipe utilizes the often-discarded peel to create a delicious and healthy accompaniment to rice.
A South Indian stir-fry featuring bitter gourd (karela) cooked with spices, peanuts, and jaggery for a balanced flavor.
A flavorful and aromatic South Indian lentil powder, perfect as a condiment with rice and ghee.
A traditional South Indian chutney made with lentils, coconut, and spices. Perfect as a side with rice or dosa.
A traditional South Indian chutney made with ridge gourd, tamarind, and spices.
Traditional South Indian pickle made with tender, small raw mangoes.
A South Indian style okra (bhindi) fry, also known as Vendakkai Podi Curry, made with spices and coconut. A quick and easy side dish.
Mor Milagai is a traditional South Indian recipe for sun-dried chillies marinated in yogurt and salt. These flavorful chillies are then fried and served as a side dish.