Carrot Curry | Chettinad Food

     Carrot Curry-a mild comforting curry with fresh carrots and toor dal along with some tempering.Commonly called "tuvatal" served along with rasam or sambar rice in chettinad.
       In chettinad varieties of veggies are served .Pachadi-tangy curry(with toor dal and with veggies like lady's finger,raw mango),Kootu-mild curry ( made with veggies like choyote,snake gaurd,cabbageand spiced with green chilies),Tuvatal-stir fry (with or without coconut also with or without toor dal made from veggies like carrot,snake guard,green leafy veggies),Masiyal-mild curry (from veggies like spinach but when made with yam it has tamarind pulp).Kola(dry blend of fresh veggies, dal and spices).Piratal-Mixed spiced veggies(steamed veggies cooked in ground coconut ,spice paste or simply with spice paste).Varuval-dry curry(shallow roast of spiced veggies) there is still more ,but with this intro i would like to go for the recipe of carrot curry straight away.
   

                                        Carrot Curry |Chettinad Food

                How to make carrot curry for sambar,rasam rice

 Cuisine: Indian Category:Lunch Yields:1 1/2 cups Prep time:10+15 minutes Cook time:10 minutes Total time:35 minutes


Ingredients :

• 1 1/2 cup chopped carrots (4-5 small carrots).
• 1/4 cup toor dal(pressure cooked for whistle).
• turmeric
• hing

To temper:

• 2 green chilies.
• 1/2 tsp mustard seeds.
• 1/2 tsp urad dal.
• 1 tsp oil.
• few curry leaves.

Preparation:

• Pressure cook toor dal with required water ,turmeric and little hing for a whistle or two(cal should not get mushy).

• Filter the water from dal(use the filtered water for making rasam or sambar)and keep it aside.
• Chop carrots in to thin pieces.

• Slit the green chilies.

How to cook carrot curry:

• Heat tava and add oil to it.
• Add mustard seeds when it splutters add urad dal.

• When urad dal changes color add curry leaves.
• Add green chilies and saute for a second.

• Add chopped carrots and saute it for 2 minutes.

• Cover the carrots and cook for 5-6 minutes.
• When the carrot is cooked you can add salt and cooked toor dal.

• Carrot curry is ready to eat.
• Serve it with sambhar ,kulambu or rasam rice.
• We had it with muttai kulambu(chettinad egg gravy).

Note:

• You can grate the carrot and follow the same recipe.
• You can skip toor dal.
• You can add grated coconut instead of toor dal.

More to come.
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