Thursday, August 26, 2010

Carrot Coconut Curry ~ Carrot Kobbari Koora

  • Carrot-4 no
  • Fresh Coconut pieces/grated-1/4 cup
  • Onion-1
  • Ginger pieces-1tsp
  • Greenchillies-3
  • Salt to taste
  • Oil-1tbsp
  • Mustard seeds -1/2tsp
  • Cumin seeds-1/2tsp
  • Oil-1tbsp
  • Curryleaves-6
  • Kothimeer Leaves to garnish
  • Turmeric - a pinch
Cooking Procedure:
  • Clean the Carrots and peel off the outer layer and chop it in to small  pieces.
  • Chop the Onions also and keep it a side.
  • Take a pressure Cooker or Cooking vessel and pour oil and heat it.
  • Once oil gets heated,add Mustard seeds and Cumin seeds,when they starts crackle add curryleaves,turmeric and Onions.
  • Saute the onions till they turns soft.
  • Add the Carrot pieces in to the seasoning and mix up well with a spatula and close it with a lid.
  • Add little water if needed.
  • Meanwhile have a Mixyjar,add coconut pieces/grated coconut,salt ,little Jeera,greenchillies and ginger and turn it to form a paste.
  • Have this paste to the Carrot pieces and mix up well.
  • Cover with a lid and allow to cook till the Carrot pieces becomes soft and Check to turn the pieces with a spatula in the middle of the cook.
  • You can Cook it in a pressure cooker by having 3 Whistles.
  • Once done Serve it in to a bowl and Garnish with Kothimeer leaves.
  • Serve with Rice/Roti.
  • You can also cook the curry by adding the Moongdal soaked in water and adding it to seasoning .

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