Carrot Poduthuval (dry Carrot Curry)

Let the people of God comfort themselves in all cases by this doctrine of the divine decrees; and, amidst whatever befalls them, rest quietly and submissively in the bosom of God, considering that whatever comes or can come to pass, proceeds from the decree of their gracious friend and reconciled Father, who knows what is best for them, and will make all things work together for their good. O what a sweet and pleasant life would ye have under the heaviest pressures of affliction, and what heavenly serenity and tranquility of mind would you enjoy, would you cheerfully acquiesce in the good will and pleasure of God, and embrace every dispensation, how sharp soever it may be, because it is determined and appointed for you by the eternal counsel of His will!

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Indian	6	Servings

INGREDIENTS

1/2	kg	Carrots
1	t	Turmeric
1	t	Sugar
		Salt, to taste
		For Seasoning-
1	t	Black mustard seeds
2	t	Black gram dal
2		Red chiles
3	t	Coconut oil
		For Garnishing-
1/4		Coconut, grated
4		Green chiles

INSTRUCTIONS

Scrape and cut carrots into 1 cm. pieces. Wash and set aside. Heat  oil
and add mustard seeds, black gram dal and red chilies. When  brown, add
carrots, turmeric, salt and sugar. Cook on a low fire till  done. Run
grated coconut and green chilies in a mixie for a minute  and add to
the cooked vegetables. Mix well and serve hot.  From: Southern Delights
(Recipes To Remember From Palakkad) by  Parwathy Akhileswaran  Recipe
by: Southern Delights by Parwathy Akhileswaran  Posted to
recipelu-digest by Sharon Raghavachary  <schary@earthlink.net> on Feb
17, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 58 Calories From Fat: 22 Total Fat: 2.5g Cholesterol: 0mg Sodium: 106.3mg Potassium: 276mg Carbohydrates: 8.9g Fiber: 2.4g Sugar: 4.7g Protein: <1g