Saturday, January 28, 2012

Carrot Curry

Makes: 3 servings

Cost per serving (Heidelberg): ~0,37€ (excludes rice)

  • 1 tablespoon oil
  • 1 teaspoon whole cumin
  • 1 teaspoon urid dal (from South Indian or Asian grocery)
  • 1 Thai chili, chopped (if unavailable, substitute with ¼ - ½ teaspoon crushed red pepper)
  • 8-10 medium carrots, peeled and diced
  • 8-10 curry leaves (from South Indian or Asian grocery)
  • 2 tablespoons dessicated coconut (in Heidelberg, available in freezer at Butt grocery)
  • salt
 Use a pot with tall sides.  Heat the oil, then add cumin and urid dal.  When the dal browns, add the chili and saute to cook it a bit.  Add the carrots, followed by ¼ cup water.  Cook for 10 minutes, then add salt.  Continue to cook until all the water has evaporated.  Add coconut and curry leaves, then cook a few more minutes.

Eat with rice.

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