Carrot Mezhukkuparatti
Finely chopped carrot stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.
Ingredientsfor 2 servings
- 4 nos Carrots Cut 1 inch lenghwise
- 1 tsp Mustard seeds
- 1 tsp Turmeric powder
- 11/2 tsp Red chilly powder
- 1 nos Green Chilly for those who like it hot — optional
- Salt, to taste
- 3 tbsp Oil
Preparation
Step 1
Warm the oil in a pan and break the mustard seeds in it.
Step 2
Add the carrots and the turmeric and chilly powder.
Step 3
For those who require it spicy can add a green chilly if required.
Step 4
Add required salt and allow to cook.
Step 5
:Goes well with rice and chappathis.
Tip
Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.
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