Carrot Kara Kuzhambu

Source:

Mrs. Santhi Vijayakrishnan, Aval Vikatan (30 Carrot Varieties)


Ingredients:

Carrots - 2 medium sized (chopped)

Tamarind - Lime sized ball

Turmeric Powder - 1/4 tsp

Grated Coconut - 1 tbsp

Salt - 1 tsp or to taste

To fry and grind:

Thuar Dhal - 1 tsp

Bengal Gram Dhal - 1 tsp

Coriander Seeds - 2 tsp

Fenugreek - 1/4 tsp

Asafoetida powder - 1/4 tsp

Red Chillies - 6

For Seasoning:

Mustard Seeds - 1/4 tsp

Fenugreek - 1/4 tsp

Curry Leaves - Few

Gingelly Oil - 1 tbsp


Method:

1.  In a hot kadai, dry fry the dhals, coriander seeds, fenugreek, asafoetida, and red chillies as given in the fry and grind list.  To this, add 1 tbsp of freshly grated coconut and grind to a smooth paste adding enough water.

2.  Soak tamarind in 1-1/2 cups water and make an extract.

3.  Heat kadai, add 1 tbsp of gingelly oil and add the seasoning ingredients.  Add chopped carrots and stir well.  Pour the tamarind extract and bring to boil.  Add turmeric powder and salt.  Allow to boil until the carrots are cooked.  Mix in the ground paste and allow to boil until a thick gravy is formed.  Serve hot with rice or dosas.