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Main Course

Carrot Vattichathu

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

20 min total|Prep 20 min|Cook 20 min|1 servings|easy

Ingredientsfor 1 servings

1 cup Carrot — chopped
1 cup Coconut — grated
1/2 cup Onion
1 tsp Green chilly
1/4 tsp Ginger — chopped
Tamarind A small piece
Curry leaves, a few
Salt, to taste
1 tbsp Coconut oil

Preparation

Step 1
For preparing carrot vattichathu, first grind coconut and some onion.
Step 2
Cook the carrot with the ground coconut, green chilly, ginger, tamarind, curry leaves, salt and coconut oil. Sprinkle some water on it.
Step 3
Close the lid while cooking.
Step 4
When the water fully evaporates and the ingredients are cooked, remove the lid and cook for few minutes.
Step 5
Carrot vattichathu, an easy to prepare recipe is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Carrot Vattichathu

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

20 min total|Prep 20 min|Cook 20 min|1 servings|easy

Ingredientsfor 1 servings

1 cup Carrot — chopped
1 cup Coconut — grated
1/2 cup Onion
1 tsp Green chilly
1/4 tsp Ginger — chopped
Tamarind A small piece
Curry leaves, a few
Salt, to taste
1 tbsp Coconut oil

Preparation

Step 1
For preparing carrot vattichathu, first grind coconut and some onion.
Step 2
Cook the carrot with the ground coconut, green chilly, ginger, tamarind, curry leaves, salt and coconut oil. Sprinkle some water on it.
Step 3
Close the lid while cooking.
Step 4
When the water fully evaporates and the ingredients are cooked, remove the lid and cook for few minutes.
Step 5
Carrot vattichathu, an easy to prepare recipe is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.