I had the good fortune of tasting carrot sabzi ( sabzi is palya in Kannada) at my in laws place.I loved it,. This sabzi has a sweet flavour because carrots are sweet. In fact the summer carrots are good as they are firm, in comparison, to the red carrots of winter.
Carrots have innumerable health benefits .I use them in making upma, sambhar, soup, pulao. etc.
I made it last week & my husband loved it too. The firm orange carrots are somewhat hard to chop finely & yet the efforts pay off when one tastes the sabzi !
Ingredients : 250-300 gm carrots- peeled & chopped into fine cubes, , 1-2 green chillies finely chopped, 1 byadgi or any other dry red chilli broken into pieces, 1 tbsp oil, 1/4 tsp urad dal, 1/2 tsp mustard seeds,1/4 tsp haldi , 1/4 tsp powdered hing, 1 tbsp fresh grated coconut, a few curry leaves, salt to taste.
Method : Take a kadahi & put it on gas stove. Put on the gas on slow flame. Add oil to kadahi. Add mustard seeds.After they opo up, add urad dal. The urad dal will turn golden brown.Add powdered hing followed by curry leaves ( kadi patta ) & dry red chilli pieces.Mix all nicely with big spoon. Add chopped carrots & green chillies. Mix all ingredients nicely. Add haldi. Mix once gain so that haldi gets coated on all carrot pieces. Cover with lid & cook for two-three minutes. Add 1/4 to 1/3 cup water to kadahi by uncovering lid .Mix all again. Cover with lid & cook for 8-10 minutes on slow flame. In between , keep removing lid to see if water has dried up.
After water has nearly dried up, add salt .Mix again. Add fresh grated coconut. Mix all ingredients in kadahi again. Cover with lid & cook for 2-3 minutes. Put off gas.
Serve carrot palya with rotis or rice rasam combo.
Carrots have innumerable health benefits .I use them in making upma, sambhar, soup, pulao. etc.
I made it last week & my husband loved it too. The firm orange carrots are somewhat hard to chop finely & yet the efforts pay off when one tastes the sabzi !
Ingredients : 250-300 gm carrots- peeled & chopped into fine cubes, , 1-2 green chillies finely chopped, 1 byadgi or any other dry red chilli broken into pieces, 1 tbsp oil, 1/4 tsp urad dal, 1/2 tsp mustard seeds,1/4 tsp haldi , 1/4 tsp powdered hing, 1 tbsp fresh grated coconut, a few curry leaves, salt to taste.
Method : Take a kadahi & put it on gas stove. Put on the gas on slow flame. Add oil to kadahi. Add mustard seeds.After they opo up, add urad dal. The urad dal will turn golden brown.Add powdered hing followed by curry leaves ( kadi patta ) & dry red chilli pieces.Mix all nicely with big spoon. Add chopped carrots & green chillies. Mix all ingredients nicely. Add haldi. Mix once gain so that haldi gets coated on all carrot pieces. Cover with lid & cook for two-three minutes. Add 1/4 to 1/3 cup water to kadahi by uncovering lid .Mix all again. Cover with lid & cook for 8-10 minutes on slow flame. In between , keep removing lid to see if water has dried up.
After water has nearly dried up, add salt .Mix again. Add fresh grated coconut. Mix all ingredients in kadahi again. Cover with lid & cook for 2-3 minutes. Put off gas.
Serve carrot palya with rotis or rice rasam combo.
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