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.



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.

1. Grate carrot and prepare ingredients

2. VOGGARANE: In skillet, heat oil

3. Add mustard seeds; when seeds pop

4. Reduce heat, add chili

5. Cumin

6. Curry leaves

7. Add turmeric

8. Fry for a few secs

9. Add carrot

10. Coconut

11. Add salt

12. Saute 5 – 7 mins

13. Let sit 5 mins

14. Serve