Grated Carrot Curry | Carrot Turumu Talimpu

Grated Carrot Curry
Grated Carrot Curry

Well, this Grated Carrot Curry is midway between a salad and a curry. I like it for its simplicity and the fact that it is so very easy to make. For me easy-to-make is a must on weekdays, as I often have to cook and leave for work!

I also love this curry because it is very light on the stomach and so is ideal on a hot summer day when you don’t want to eat too much or then when you are on a diet! 🙂

I have this Carrot Turumu Talimpu with rotis or just by itself as a salad.

Do you like carrots? Try the recipes for Gajar ka Halwa, Carrot Ginger Soup, Roasted Carrot Soup, Carrot Hesarubele Kosambari, and Carrot Payasam.

How to Make Grated Carrot Curry

 

Grated Carrot Curry
Grated Carrot Curry
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Print Recipe
This grated carrot curry is between a salad and a curry. It tastes great with rotis and is one of my go-to dishes when I want something light.
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Grated Carrot Curry
Grated Carrot Curry
Yum
Print Recipe
This grated carrot curry is between a salad and a curry. It tastes great with rotis and is one of my go-to dishes when I want something light.
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Ingredients
Servings: People
Instructions
  1. Heat the oil.
  2. Add mustard seeds and let them splutter.
  3. Add udad dal and stir-fry till the dal turns light golden brown.
  4. Add the green chillies and curry leaves.
  5. Stir-fry for a few seconds.
  6. Add the tomato pieces.
  7. Cook over low-medium flame till the tomato pieces are stewed.
  8. Add turmeric, salt and sugar.
  9. Mix well and wait for the sugar to dissolve.
  10. Add the grated carrot and mix well.
  11. Turn the heat to low and cook covered for 3 to 5 minutes.
  12. Mix well and turn off the heat.
  13. Serve hot with Rotis.
Recipe Notes
  • Do not over cook the carrot. All you need is for the carrot to just soften a touch.
  • This curry has a crunch to it.
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Grated Carrot Curry
Grated Carrot Curry

Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat

Steamed Methi Muthiya | A Gujarati Snack
Steamed Methi Muthiya | A Gujarati Snack

I like making Steamed Methi Muthiya for many reasons. First, I love fresh Methi (Fenugreek leaves) and try to use it in as many ways as possible. Second, I am on a weight-loss journey and am looking for healthy yet delicious snacks. Third, this recipe yields the perfect Methi Muthiya; firm yet crumbly, spicy, and light on the stomach. What more can one ask for.

Are you a lover of Methi too? Here is a collection methi recipes for you to try.

Methi Muthiya is a popular snack in the Western Indian state of Gujarat. There are two variants of this dish: the deep-fried version and the steamed version. I have already written about the Deep-fried Methi Muthia when I used them for making Undhiyu. Today, I am writing about Steamed Methi Muthiya which is eaten a tea-time snack.

This tea-time treat is easy to make and the ingredients are most commonly found in Indian homes. While it is a dish best enjoyed fresh, you refrigerate the Muthia to make them last longer. What I love about this snack is that it is healthy, filling and delicious. I use it as my 4 PM treat and it helps me stay away from unhealthy Chaat or fried snacks.

This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.

Do also try Kothimbir Vadi, Maharashtra’s answer to Gujarat’s Methi Muthiya. 🙂

How to Make Steamed Methi Muthiya

 

Steamed Methi Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
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Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Steamed Methi Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
Yum
Print Recipe
Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Ingredients
Ingredients for Methi Muthiya
Ingredients for Tempering
Servings: People
Instructions
Making the Dough for Methi Muthiya
  1. Chop the fenugreek leaves. Wash them and set aside to drain in a colander.
  2. Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.
    Methi Muthia Ingredients
  3. Add the chopped and washed methi leaves. Mix well
    Add Chopped Washed Methi Leaves
  4. Add the lemon juice. Mix well.
    Mix Methi, Flour, and Lemon Juice
  5. Using a little water, mix to create a firm yet pliable dough.
  6. Add 1 tbsp oil. Mix well.
    Methi Muthia Dough
  7. Set aside for 5 minutes.
Making the Methi Muthiya
  1. Divide the dough into 2 halves.
  2. Roll each half into a log about 1.5" in diameter.
  3. In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
  4. Bring the water to a boil.
  5. Place the rolls in a steamer or a flat colander.
    Make a Roll
  6. Steam the rolls for 7 to 10 minutes.
  7. Turn off the heat and let the rolls cool a bit.
  8. Cut the steamed rolls into 1/2" slices.
Tempering the Methi Muthiya
  1. In a pan, heat the oil.
  2. Add the mustard seeds and wait till they splutter.
  3. Add the sesame seeds, curry leaves, and hing.
  4. Stir-fry for a few seconds.
  5. Add the Methi Muthiya.
  6. With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.
  7. Serve hot with a cup of Masala Chai.
Recipe Notes
  • Be careful not to over steam the Muthia; otherwise they will become tough.
  • You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.
  • I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.
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Vegan Rice Pudding with Coconut Milk, Cinnamon, and Raisins

I loved the idea of a Vegan Rice Pudding with Cinnamon and so this is my recipe for this festive season. This pudding has a creamy texture and tastes spicy because of the cinnamon. The raisins also add an additional touch of sweetness and so all round this is a great dessert.

The best part about this Vegan Rice Pudding is that you can make it in advance (in fact, it tastes better when made in advance). If you have vegans or vegetarians for guests, this is the perfect dessert as well. 🙂

I love rice puddings as you can see from the plethora of recipes I have on the blog: Ksheerannam, Paramannam, Atukula Paramannam, Bellam Paramannam, and Riskrem.

Rice Pudding with Coconut Milk, Cinnamon, and Raisins
Rice Pudding with Coconut Milk, Cinnamon, and Raisins

Vegan Rice Pudding with Raisins. Cinnamon, and Coconut Milk
Vegan Rice Pudding with Coconut Milk, Cinnamon, and Raisins
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This is the recipe for a vegan Rice Pudding cooked in Coconut Milk and flavoured with Cinnamon and Raisins.
Servings Prep Time
4-6 People 10 Mins
Cook Time
45 Mins
Servings Prep Time
4-6 People 10 Mins
Cook Time
45 Mins
Vegan Rice Pudding with Raisins. Cinnamon, and Coconut Milk
Vegan Rice Pudding with Coconut Milk, Cinnamon, and Raisins
Yum
Print Recipe
This is the recipe for a vegan Rice Pudding cooked in Coconut Milk and flavoured with Cinnamon and Raisins.
Servings Prep Time
4-6 People 10 Mins
Cook Time
45 Mins
Servings Prep Time
4-6 People 10 Mins
Cook Time
45 Mins
Ingredients
Servings: People
Instructions
Steep the Cinnamon
  1. Boil 1/4 cup water.
  2. Turn off the heat.
  3. Add the Cinnamon Stick to the hot water.
  4. Set aside for 10 minutes.
Soak the Raisins
  1. In 1/4 Cup water, soak the raisins. If you are a vegetarian, you can use milk; it gives a richer taste.
  2. Set aside for 10 minutes.
Making the Rice Pudding
  1. In a heavy-bottomed vessel, mix together the rice, coconut milk, salt, and the steeped cinnamon (along with the water).
  2. Over low flame, cook the mixture till it thickens and is creamy. Ensure that the rice is cooked.
  3. Add the raisins (along with the water or milk) and sugar.
  4. Mix well.
  5. Cook for 5 minutes.
  6. Turn off the heat.
  7. Discard the cinnamon stick.
  8. Stir-in the Vanilla extract.
  9. Cover and let the rice pudding rest for at least 2 hours.
  10. Before serving, add 50 ml of milk or coconut milk. Mix well.
  11. Serve warm or cold.
    Vegan Rice Pudding Cooked in Coconut Milk, Flavoured with Cinnamon, Garnished with Raisins
Recipe Notes
  • I found that this pudding tasted much richer after it was rested overnight.
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