Carrot Poriyal (Carrot-Kobbari Kura)

Recipe by Cook's Hideout

Here's wishing everyone a very Happy, Healthy & prosperous New Year -- 2015. Hope everyone had a fun filled joyous holiday. Fun means lots of food in my book and I sure had lots and lots of fun for the past couple of weeks. After all the delicious bakes and holiday specials that I posted at the end of the year, I wanted to start the New Year with a healthy & simple dish. I watched this recipe on a Telugu cooking show and loved how simple it was with very few ingredients. My mom makes dry carrot curry with...

Ingredients

• 2 ~ 3 Carrot (- medium, shredded or finely chopped (I used 10 oz. bag of shredded carrot))
• 2 tbsp Coconut (Grated - , fresh or frozen)
• 2 chilies (Green - finely chopped (adjust as per taste))
• 1 ginger (" - piece, finely grated)
• (1.25l) fish stock
• to taste Salt
• 1 tbsp cilantro (- , finely chopped (optional))
• 1 tsp chana dal
• 1 tsp Urad dal
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 2 chilies (Dry red)
• 8 ~ 10 Curry leaves

Method

1. Heat 2tsp oil in a saute pan; add the tempering ingredients and saute until dals turn golden and the seeds start to splutter. Add grated ginger and green chilies. Cook for 1 minute.
2. Next add the chopped/ shredded carrot and turmeric. Mix well, cover and cook till carrot is tender -- for the shredded carrot, it took me about 8~10 minutes for the carrots to cook. It will take a little longer for chopped carrots.
3. Season with salt. Finally add grated coconut and cook for another 2 minutes. Garnish with cilantro (if using) and serve with steamed rice. This curry goes well with rotis too.

View the recipe instructions at Cook's Hideout