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This recipe tastes good with rice and roti.

1/2 kg-Carrots
Lemon sized-Tamarind
2 tsp-Mustard seeds
1 tsp-Cumin seeds
2 tsp Sesame seeds
3-Green chillies
1 pod-Curry leaves
2-Red dried chillies
1 tsp-Urad dal
Salt-To taste
3 tsp-Oil
A pinch-Turmeric powder
1/2 Bunch-Coriander leaves


  1.  Peel and chop carrots into medium slices. Chop green chillies and keep them aside.
  2.  Soak tamarind in adequate water. After 5 min take tamarind juice out of it.
  3.  Dry rost 1 tsp mustard seeds, sesame seeds and red dried chillies. Blend as smooth powder in the mixer when it is cool.
  4.  Heat oil a pan. Add cumin seeds, urad dal, green chilli slices, curry leaves.
  5.  Let them pop up and add carrot slices, turmeric and salt Sauté it. After few minutes add tamarind juice and close it with lid until carrot become soft.
  6.  After few min put off the flame and garnish it with coriander leaves.
  7.  Once the curry is cool prinkle blinded powder and mix it well. Serve it with rice, roti.


  •  Instead of red dried chillies, directly red chilli powder can be used