Carrots are at their best when you just crunch into them. As raw as they are. Why not. After all, its healthiness and packing aplenty major values? Wouldn't you agree? Sincerely. Then again, it can't be rawness daily. Carrots, believe me, are deliciousness when converted to an Indian style stir fried dish (Aloo Gobi, Brinjal Stir Fried & Beans Thoran). Take this Indian Carrot Poriyal as an example. A lovely side for teaming alongside other sides (Dum Aloo, Red Cabbage Thoran & Potato Balls). Of course, some gravies thrown in as well (Indian Vegetable Curry, Egg Rasam & Sodhi) and how about specifically made rice dishes instead of plain, boring white rice (Lemon Cashew Rice & Ghee Rice)? So, ladies and gentlemen, here is my version of Carrot Poriyal. Carrot stir fried alongside spices, fresh coconut and curry leaves. Tempting right? I know.
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.