Carrot Thoran|| Carrot Stir Fry|| Ep No :187


Carrot is a root vegetable, typically orange in color, though variants color include purple, black, red, white and yellow.The plant originated in persia and was originally cultivated for its leaves and seeds.The most commonly eaten part of the plant is the taproot , although the stems and leaves are also eaten.Carrots are commonly consumed raw or cooked in various cuisines.



 Ingredients

Carrot - One Nos
Green Chilies- Two Nos
Coconut oil - Three Teaspoon
Mustard seeds - Quarter teaspoon
Curry Leaves- One Stick
Turmeric powder- Quarter teaspoon
Coconut - One fistful , freshly grated
Salt - As per taste
Water - As required


Method of preparation

Take one carrot and chop them finely.
Add two chopped green chilies
In a pan add three tablespoon of coconut oil,
When oil heats up, add quarter teaspoon of mustard seeds.
Once mustard seeds pop up, add one stick fresh curry leaves.
Now add finely chopped carrots.
Add salt for taste and quarter teaspoon of turmeric powder .
Mix well.
Now add a fistful of freshly grated coconut and little water for cooking carrot.
Stir well , cover and cook on medium flame.
Serve with hot rice or porridge.

Short Video:

Do try and give us a feedback.
#orchidcafe

Comments

Post a Comment

Popular posts from this blog

White Sardine Fish Fry|Veloori FryKerala style|Tasty Kerala Fish Fry|Meen Porichathu|Episode No :37

Image
White sardine fish fry is one of the easy and quick recipe which is crispy and super tasty.This white sardine or veloori fish fry is a mouth watering dish which is best combination with hot rice, preferably Kerala matta rice or it can be served as as starter too.White sardines are heart friendly fish as it is rich in Omega 3 fatty acid which helps to lower cholesterol level.White sardine fish fry is prepared by marinating fish  with certain Indian spices.It can be either shallow fried or deep fried in hot oil.The coconut oil which is using for frying the fish will provide an amazing flavor and aroma to the dish.The bone of white sardine is soft, so that it is easy to chew.Fry sardines until both sides are evenly brown and crispy. Ingredients White sardines - 500 grams Turmeric powder- Quarter teaspoon Dry red chili powder - One teaspoon  Kashmiri chili powdder - One and half teaspoon Pepper powder - One teaspoon Fenugreek powder - 2 pinch Shallots -...
Read more

Nellikka Karuppichathu || Black Gooseberry Pickle || Kari Nellikka || Ep No :63

Image
Nellikka Karupichathu/Kari Nellikka /Black Gooseberry Pickle is a traditional dish of Kerala. All the ingredients which is used in the dish is healthy and the gooseberries have got many health benefits. It takes a month or 30 days for the preparation. It requires lot of patience through out the process. It's a spicy dish, but the spice level can be adjusted as per the choice. The Iron content in the gooseberries gives the black color and hence its rich in Iron, it can be given to pregnant women and children,as it prevents Anemia .  Here's the recipe of black gooseberry pickle which is a best combination with hot rice or porridge. For that take 2 kg fresh gooseberries, wash thoroughly under running water and keep them to drain water. Take one fistful of bird's eye chilies, and fresh curry leaves. An earthen pot is mandatory to prepare black gooseberry. Keep an earthen pot  exclusively for making black gooseberries. The pot used for the process of making black gooseberries ca...
Read more

ozhuka Peera Vaechathu || Indian Anchovy Curry With Shredded Coconut || Ep No :71

Image
Indian Anchivy (Stolephorus Indicus ) / Hardenberg's Anchovy is a species of Oceanodromous fish, belongs to the Family Engraulidae. It's an yummy fish recipe with the taste of coconut and the flavor of fresh coconut oil. The tanginess of Malabar Tamarind will combine with coconut and gives you a heavenly taste. Indian Anchovy is a rich source of calcium. The fish can be consumed along with its bones. Very tender fish bones are rich in calcium and hence its a best recipe for children, elders and pregnant women. Here's the recipe of Indian anchovy curry with shredded coconut . It's the best combination with hot rice or tapioca. Take 4 green chilies, 2 pieces of ginger , 8 shallots. In a bowl take 10 small pieces of Malabar Tamarind, add a tablespoon salt and soak by adding water for 10 to 15 minutes. Chop green chilies into 3 to 4 big pieces , cut ginger into thin pieces lengthwise, cut shallots into thin pieces and crush one bulb of garlic. To an earthen pot add 2 tables...
Read more