Wednesday, July 18, 2012

Capsicum and Carrot Dry Curry ( Palya ).

Capsicum and Carrot dry curry can be eaten with Rice, chapatis, pooris, bread, buns or even with Dosas.

Things Needed :
Carrots : 2
Capsicums: 2
Green chilly : 2
Fresh coconut : 1 Table spoon.
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon.
Urd daal : 1/2 Tea spoon.
Jeera: 1/2 Tea spoon.
Curry leaves : 5 to 6 leaves.
Coriander leaves :   1 Table spoon ( cut).
Salt : to taste.

Turmeric powder: a pinch.
Wash and cut carrots, capsicum, green chillies and coriander leaves in to small pieces and keep it aside. Grate fresh coconut and keep it aside.
Now keep a pan on the fire.  Heat the pan and put oil. Add mustard seeds and urd daal to it. Let it spurt. Add jeera and cut green chillies fry for 1 sec and add cut capsicum and carrots. Mix well and add 1/4 cup of water to it. Let it cook until the carrots become soft or cooked. Add salt and turmeric powder. Mix thoroughly.  Add fresh coconut and cut coriander leaves and mix it well. Serve hot carrots and capsicum dry curry with Hot rice and a spoon of fresh ghee on the top.
Note : You can add potatoes to the curry instead of coconut. ( Wash and cut potatoes into small pieces and add it along with carrots). You can use this curry to make sandwiches  or simply but this curry in between the buns and have them as snack. Can use more chillies if you like it hot.
Serves 2 to 3.

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