Carrot Curry

Carrots - 5 (Finely chopped)
Oil - 2 tablespoons
Mustard Seeds - 1 teaspoon
Split Black Gram Dal - 1/2 teaspoon
Jeera - 1 teaspoon
Curry Leaves - 4
Coriander Leaves - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - 1 teaspoon(adjust)
Red Chilli Powder - 1 teaspoon(adjust)
Groundnut Powder - 2 tablespoons
Sesame Seeds Powder - 1 tablespoon
Coriander Powder - 1 teaspoon


  • Heat oil in a kadai, add mustard seeds, saute till it pops, then add split black gram dal, jeera, curry leaves and saute till dal turns red.

  • Add chopped carrots, mix well, saute for 5 minutes in low flame closing it with a lid.

  • Add turmeric powder, saute for 2 minutes, add 1/2 cup of water, saute for 5 minutes by closing it with a lid.

  • Add salt, chilli powder, coriander, groundnut, sesame powders, saute for 3 minutes, remove from heat. Now add chopped coriander leaves.

  • Serve with hot rice/roti's

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