This dish strengthens the body, is easily digested, and suits all constitutions.
Preparation – 20 minutes
Spoon measurements are always heaped unless otherwise stated.
4 medium carrots
2 Tbsp unsweetened dried coconut
½ tsp fine rock salt
1 Tbsp peanut or coconut oil
¼ tsp mustard seeds
½ – 1 chili, chopped
½ tsp cumin seeds
10 fresh curry leaves
¼ tsp turmeric powder
1. Grate carrot – set aside.
2. In a skillet, over medium-high heat, heat oil, add mustard seeds; when seeds turn grey and pop, reduce heat and add chili, cumin, curry leaves and turmeric powder – fry for a few seconds.
3. Add the grated carrot, coconut and salt.
4. Saute, uncovered for 5 – 7 minutes – stirring frequently. Serve warm or at room temperature.
Daily, as a condiment with dosa, rotti, chapati, rice or independently. Suitable morning or evening, in all seasons.