Cuisine diabetic friendly, gluten free, Kids choice, One pot, South indian, Summer, Vegan, Vegetarian
Servings 6People
Calories 41kcal
Ingredients
4-6carrotsfresh
salt to taste
1lemon
For the tempering
1tbspcooking oilcoconut or sunflower oil
1/2tspmustard seeds
1tspSkinned black gram
2green chilli
1sprigcurry leaves
Instructions
Wash and peel the carrot
Grate the carrots in a fine or medium texture
Add this to a mixing bowl. Add salt and the juice of half a large lemon.
Slice the green chillies set aside.
Wash and pat dry the curry leaves and set aside too
Into a small pan add the oil and set it to heat for tempering
When the oil is hot add the mustard seeds, the skinned black gram (urad dal) , the sliced chilies and the cleaned curry leaves.
Let the mustard seeds splutter.
Pour this tempering over the grated carrots in the mixing bowl
Mix well.
Serve or leave chilled till serving time
Notes
Add a pinch of hing if you like the flavor.I use the peppercorns pickled and its brining solution instead of the lemon and the chillies, sometimes. Check for the pickle recipe here.Pickle green peppercorn