Carrot curry recipe– a simple and easy dry carrot curry that can be made in 20 minutes. This healthy carrot stir fry goes very well with south Indian sambar and rasam.
Carrot curry recipe can be made in a jiffy and it will go very well with vatha kuzhambu, sambar, rasam etc. With just a handful of ingredients you can make this carrot curry that even carrot haters will come back for :). I often make this carrot stir fry when I have some leftover spice powder from vangi bath or kondakadalai masala sundal recipe. As I have stated in those posts,I store any leftover spice powder airtight and use in such recipes.
This same carrot curry recipe can be used as base and you can use your favorite vegetables. I make this podi curry recipe with carrot,beet root,chow chow etc.
This carrot curry tastes absolutely delicious and very different from normal stir fries. Fresh and tender carrots boiled just enough to retain crunch is quickly sauteed with tempering,salt and spice powder,topped generously with coconut is a brilliant combination with any south Indian meal.
You need to chop the carrots into bigger cubes than you would for a normal stir fry,as we are going to add water and cook it.Also ensure to add less water as you want to retain the crunch in carrots. Next try to use freshly grated coconut,as they are more sweet and brings out the sweetness in carrots and also balances the spice powder.
How to make carrot curry recipe
1.Heat 2 teaspoons oil in a kadai and temper with mustard,urad dal,dried red chilies, asafoetida,curry leaves.
2.Add the cubed carrots and saute for 3-5 minutes to coat the oil.
3.Add 1/3 cup water and boil the carrots.Do not cover the pan.
4.Once all the water is absorbed and carrots are cooked yet crunchy,add salt,turmeric powder and the spice powder.
5.Mix well and saute for 5-7 minutes.
6.Add the very finely chopped coconut and mix well.Serve carrot curry hot.
Carrot curry recipe card below:
- 2 large carrots peeled and cubed.
- 3 teaspoons spice powder
- 1/4 cup shredded or very finely chopped coconut
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard
- 1 teaspoon urad dal
- 10-12 curry leaves
- 2 dried red chillies
- 1/4 teaspoon asafoetida
- 2 teaspoons oil
- Heat 2 teaspoons oil in a kadai and temper with mustard,urad dal,dried red chillies,asafoetida,curry leaves.
- Add the cubed carrots and saute for 3-5 minutes to coat the oil.
- Add 1/3 cup water and boil the carrots.Do not cover the pan.
- Once all the water is absorbed and carrots are cooked yet crunchy,add salt,turmeric powder and the spice powder.
- Mix well and saute for 5-7 minutes.
- Add the very finely chopped coconut and mix well.Serve hot.
1.Do not chop the carrots fine.They should retain the shape after boiling.
2.If you do not have spice powder you can add coriander powder and chilli powder after boiling.
3.You can add fresh green peas along with carrots.