I guess there's no escaping from making a side vegetarian dish daily for our rice meal (Lemon Cashew Rice & Ghee Rice). I'm all in for vegetables, absolutely. In fact a must, but I know how it is with getting the current generation of kids who no matter what will try an escape trick from eating vegetables (Purple Cabbage Stir Fried With Coconut). Perhaps then we should make an interesting vegetable dish, I'm sure you are not short of ideas. If not the really traditional dishes, there's the other types I have already shared with all of you (Aloo Gobi, Mango Chutney, Lemongrass Chilli Potatoes, Curry Leaves Valakkai Poriyal & Fried Potato Rolls). Carrot I think, I'm not sure, should be a safe bet for your kids? Pretty much a versatile root vegetable, you can add carrots into stews, soups, salad, nibbled as a snack and for baking as well. Of course carrots are also a beauty pack for nourishing skin, hair, eyesight and or for detox. How about making this stir fried with spices and fresh graded coconut carrot dish? Crunchiness, natural sweetness, creaminess and mild spiciness. This vegetarian side dish essentially can be paired with Corn Soup, Cauliflower Coriander Curry & Sambar.
2 carrots (about 250g) - remove skin and diced
1/2 cup grated coconut
1 tsp ural (white) dhal - rinsed
4 shallots - sliced thinly
1 green chilli - sliced into medium size pieces (omit for a kids version)
1 red chilli - sliced into medium size pieces (omit for a kids version)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp turmeric/kunyit powder
3 sprigs curry leaves
2 tbsp oil
Salt for taste
4 tbsp water
When oil is heated, add dhal, shallots, chillies, mustard seeds, cumin seeds and fennel seeds.
Fry until the seeds pop out.
Add carrots, turmeric powder, curry leaves and season with salt.
Pour in water (if needed), stir and cook until carrot is tender, stirring in between.
Add grated coconut and stir fry over high heat for about a minute or two.
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