A month long marathon comes to an end today.. It was such a topsy turvy ride with so many posts done at the very last minute.. Phew!!!! Today’s recipe is going to be a simple curry with carrot.. Do you like veggies that are not spicy??? I am a yes and no.. I prefer spicy veg when accompanying my sambar rice or rasam rice or curd rice... Some veggies are exception, I do not mind the simple carrot curry with coconut, but love this spicy version which is a great accompaniment to any rice dish.. Adjust the spice according to your preference. I make the regular parupu usli with Beans and the recipe is here..
Kadalai Parupu / Channa Dal – 1 cup
Tuvaram Parupu / Toor Dal – 1 table spoon
Carrot – 4 cups (cubed)
Red Chili – 6
Salt – 1 1/2 tea spoons
Asafetida – A pinch
Oil – 4 - 5 table spoons
Cumin Seeds – ¼ tea spoon
Mustard Seeds – ¼ tea spoon
Curry Leaves – 10
Turmeric Powder – ¼ tea spoon
Soak the kadalai parupu and Tuvaram parupu in water for 1 hour
Boil the carrot with ½ tea spoon salt and turmeric powder
Drain excess water from the carrots and keep aside
After the parupu is soaked for an hour, grind it along with red chili and cumin seeds with very little water
Heat oil in a pan, add mustard seeds
Once the mustard seeds crackle, add the grinded mixture
Sauté this well till it looses all the excess moisture. Keep mixing this to avoid burn at the bottom
Add salt, asafetida to the mixture.
Once well fried (takes around 7-8 minutes), add the carrot
Mix this well and now the Carrot Parupu Usli is ready to be served!