Monday, January 21, 2013

Carrot Palya....( Dry Curry )



Carrot palya is dry curry and it is very easy to prepare and yummy dish which goes well with almost all main dish like, Plain rice, dosas, chapatis, pooris, rotis, nans and even bread sandwich or on the top of the bread you can spread it and have them. One of the healthy dish too.
There is no onion or garlic used in this Palya. It is simple and even the beginner can try this. It can be prepared on festival time.

Things Needed:

Carrots : 3 to 4
Coconut :  2 Table spoons.( Fresh and grated)
Vangibat powder : 1 Table spoon.
Salt : to taste.
Mustard seeds " 1/4 tea spoon.
Urd daal : 1/4 Tea spoon.
Oil : 2 table spoons.
Curry leaves : 5 to 6
Coriander leaves: 1 Table spoon.
Lemon : 1/2 Rind.
Asafoetida: a pinch. :

Method:

1. Wash and cut carrots into small pieces. Cut coriander leaves .
2. Keep a pan on the fire and heat . Put oil, mustard seeds and urd daal. Let the mustard spurt.
3. Add curry leaves, asafoedita  and cut carrots. and stir. Add little water and cook till it is soft.
4. Now add salt and vangibath powder mix it well..
5. Add grated coconut and coriander leaves and serve hot 
6. Serve with hot plain rice with a spoon of ghee or with chaptis or pooris.
Vanghi bath powder :  Roast  channa daaal, urd daal,  coriander seeds ( each 1 table spoon) and  1/4 spoon of methi seeds, 4 to 6 cloves ,  small piece of cinnamon and  4 to 6 chillies. Dry grind them when its cool..

Note:

 Must cook the vegetable till soft.  Do not over cook. Can prepare the vangibath powder previously and store in large quantity.  Roast the spice on low flame.  Using coconut is an optional. Using lemon also an optional. You can also use cut onions. Add cut onions and add it to mustard splutter and fry nicely and then add cut carrots.
 Serves 2 to 3 
Time : 10  minutes.

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