Tuesday, January 29, 2008



2 meduim sized carrot-grated
1 meduim sized onion finely chopped
3-4 green chillies-remove seeds and slit
3-4 curry leaves
1tspn.channa dal
1tspn mustard seeds
1tbspn oil
salt as per taste
fresh corriander chopped for garnishing

1. Heat oil in a pan on meduim flame, add mustard seeds, once it splutters add channa dal once it turns light brown add chopped onions, green chillies and saute.
2. Add grated carrot, salt and cook for 5-6 minutes
3. Once the carrot is cooked garnish with fresh chopped corriander

Serve it hot with chapatis/phulkas. Can also be served as side dish with rice.

1 comment:

Anonymous said...

Your recipes are VERY similar to the way my mom makes it. Also, apparently, ALL the dishes you have listed are pretty much all that I know of really well while growing up in India and loved.
So, THANK YOU SO MUCH for all of them and now I am busy offering these to all my non-Indian friends who love South Indian food.
(You have no idea how easy you have made my life by posting these recipes and helping me personalise them for each of my friends -with their respective likes, dislikes & allergies...)
So, thanks again and appreciate it very much.