Black carrot palya

Made with carrots, coconut and spices, the carrot palya is a simple homestyle veggie stirfry typical to Karnataka cuisine. This black carrot palya is a no onion, no garlic recipe that pairs with most Indian meals easily.

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Prep Time 10

Cook Time 15

Course Main Dish, sidedish

Cuisine diabetic friendly, gluten free, Indian, Karnataka, South indian, Vegan, Vegetarian, Winter

Servings people

Equipment

frying pan

Ingredients

1 cup carrot diced
salt to taste

For the coconut masala

3 tbsp grated coconut
1/2 tsp curry leaves I have used th dried powder
1/4 tsp mustard seeds
1/4 tsp cumin seeds

For tempering

1 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tsp Urad Dal
1/2 tsp Channa Dal
1 small dry red chillies optional
2-3 curry leaves optional

Instructions

Wash and peel the carrots.
Dice them small or grate them. Set it aside till ready to cook.
Add the ingredients for the coconut masala ground coarsley.
Into the frying pan add the coconut oil to warm up on medium heat.
Add the mustard seeds and let that splutter.
Then add the dals, curry leaves and red chillies and mix well. Let the dals brown and the curry leaves go crisp.
Now add the carrots and mix well.
Sprinkle salt and a bit of water to help it to cook.
Cover and cook for 5-7 minutes.
Now add the ground coconut masala. Mix well.
Let this cook for another few minutes so the masala infuses well.
The carrot palya is now ready to be served.

Keyword carrot, warm salad, Winter warmers