Carrots sauteed with coconut-shallot paste
Other Sadhya recipes:
Recipe Source: MaI Took:Preparation Time: 10 minutesCooking Time: 20 minutesServes : 3-4 personsI Used:
To Pulse:
The Way: |
1. Scrape away the skin of the carrot and rinse them well in water. And chop them finely into small quarter inch pieces.
2. In a pan, heat the coconut oil. Splutter mustard seeds. Add urad dal and curry leaves. When it turns golden in colour, add the chopped carrots along with ¼ tsp turmeric powder, salt and little water. Allow them to cook covered in a medium low flame until done. Check in between if water is sufficient, take care not to overcook or burn.
3. Now while the carrot gets cooked, coarsely pulse together the ingredients under 'To Pulse' in mixie without adding water. Do not grind to a smooth paste. Just 3-4 pulse until all the ingredients get crushed and mixed well would be sufficient.
4. Now add the ground coconut paste and and give a nice stir till the coconut tempering is coated evenly all over the carrots. Switch off the flame in a minute or two and serve
4. Now add the ground coconut paste and and give a nice stir till the coconut tempering is coated evenly all over the carrots. Switch off the flame in a minute or two and serve
Notes:
- Coconut is the key ingredient for thoran. So do not compromise on it :)
Cheers,
Chitz
We eat quite a lot of carrots at our home, but mostly raw or roasted. This will be a nice change.
ReplyDeleteCarrots are always in my fridge.. This stir fry is a go to recipe for those days when I am out of groceries.. love it
ReplyDeletelooks delicious, simple and quick one to make.
ReplyDeleteVery healthy thoran and you have made it perfectly
ReplyDelete