Carrot Poduthuval (dry Carrot Curry)
| 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)
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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