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A quick and easy stir-fry dish with grated carrots that is high in flavor. Carrot Palya is a traditional dish from the Indian state of Karnataka that is loaded with vitamins.
- 2 cups grated carrots
- 2 tbsp oil
- 1/2 tsp mustard seeds (sarson)
- 1/2 tsp cumin seeds (jeera)
- 1/4 tsp hing (asafoetida)
- 1 tsp chana dal (split chickpea)
- 1 tsp dhuli urad dal (split black gram)
- 1 medium onion finely chopped
- 2 green chillies chopped
- 1 sprig curry leaves
- 1 tsp salt or to taste
- 1/2 tsp sugar
- 1/4 cup grated coconut
- 1 tbsp chopped green coriander leaves
- 1 tbsp lemon juice
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To begin, grate the carrots and keep aside.
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Heat oil in a pan. Add mustard seeds, cumin seeds (jeera), hing (asafoetida), chana dal (split chickpea), and urad dal (split black gram). Saute until the dals begin to colorize.
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Add in chopped onions, green chillies, and curry leaves. Saute until the onions are translucent. Do not brown.
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Next, add the grated carrots, salt, and sugar. Mix well. Cook until the carrots soften.
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Now add in the grated coconut and mix well. Cook for a minute.
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Turn off the heat. Add chopped green coriander leaves and lemon juice. Mix.
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The Carrot Palya is ready to serve. Garnish with chopped coriander leaves and serve hot.
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