Carrot Palya

This dish strengthens the body, is easily digested, and suits all constitutions.

Carrot Palya

Preparation – 20 minutes

Serves 4

Spoon measurements are always heaped unless otherwise stated.

 

Ingredients

4 medium carrots

2 Tbsp unsweetened dried coconut

½ tsp fine rock salt

Voggarane 

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

Preparation

1.  Grate carrot – set aside.

Voggarane

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.

 

Serve

Daily, as a condiment with dosa, rotti, chapati, rice or independently. Suitable morning or evening, in all seasons.