Okay. This is my take on a Carrot Stir Fry recipe that I learnt from our friend in Bangalore, Sathya. I had it for the first time in her home as a part of the Pongal feast. Delicious. The original recipe calls for the use of curd instead of yoghurt. Feel free to switch yoghurt with curd. The difference between the two apart from the bacteria used in fermentation is the texture. Yoghurt is creamy without any whey in it. Whereas curd is kind of firm, it wobbles and contains whey. Either way, this Carrot Stir Fry recipe is absolutely tasty.
Ingredients:
- 2 tablespoon Oil
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 1 Onion, chopped
- 1 sprig Curry leaves
- 1 Green Chilli, chopped
- 2 cups Carrot, grated
- 1/2 cup Yoghurt
- 2 tablespoons Coriander leaves, chopped
- Salt as required
Preparation:
Heat oil in a skillet over a medium flame and add mustard seeds. Let it crackle. Add urad dal. Once it browns add chopped onion and sauté along with curry leaves and chopped green chilli.
Once the onion turns translucent add in the grated carrots. Cook the carrot by stirring in between. Add salt. As the carrots cook, it reduces in volume.
After the carrots are cooked, switch off the heat and allow it to cool down completely. Add the yoghurt and mix through. Finally, add coriander leaves give it a quick stir.
Serve as a side for sambhar or any tamarind based curry along with rice.
