Follow these steps for perfect results
coconut
grated
turmeric powder
red chili
curry leaves
broken from the middle
mustard seeds
asafoetida
salt
as per taste
white urad dal (split)
carrots
small or long chopped
oil
Steam the chopped carrots in a pressure cooker with salt and water until soft (approximately 2 whistles).
Release the pressure and set the carrots aside.
Heat oil in a pan.
Add mustard seeds, curry leaves, urad dal, and red chillies to the hot oil.
Sauté for 10-15 seconds until the mustard seeds splutter and the dal turns golden.
Add asafoetida, turmeric powder, and the steamed carrots to the pan.
Add salt to taste and cook for a few minutes, stirring occasionally.
Garnish with grated coconut before serving.
Expert advice for the best results
Adjust the amount of red chili according to your spice preference.
Ensure the carrots are not overcooked to maintain a slight bite.
Roast the urad dal lightly before adding it to the oil for enhanced flavor.
Everything you need to know before you start
5 mins
Can be made a day in advance.
Serve hot, garnished with extra coconut.
Serve as a side dish with rice and sambar.
Pairs well with roti or chapati.
The spices complement the dish.
Cools the palate after the spiced dish.
Discover the story behind this recipe
A common and nutritious side dish in South Indian households.
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