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
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.
Ingredients
- 3 Cups Grated Carrot
- 1/2 Cup Finely Chopped Tomato
- 4 Chopped Green Chillies
- 1/8 tsp Turmeric
- 1/4 tsp Sugar
- 1 tsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Udad Dal
- A Few Curry Leaves
- To Taste Salt
Instructions
- Heat the oil.
- Add mustard seeds and let them splutter.
- Add udad dal and stir-fry till the dal turns light golden brown.
- Add the green chillies and curry leaves.
- Stir-fry for a few seconds.
- Add the tomato pieces.
- Cook over low-medium flame till the tomato pieces are stewed.
- Add turmeric, salt and sugar.
- Mix well and wait for the sugar to dissolve.
- Add the grated carrot and mix well.
- Turn the heat to low and cook covered for 3 to 5 minutes.
- Mix well and turn off the heat.
- Serve hot with Rotis.
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.
Grated Carrot Curry
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