Carrot & Coconut (Kobbari) Curry garnished with Corriander - Indian Tri-Colors - Andhra Telugu Recipes


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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014




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Recipe Text


Ingredients:

  • Carrots – 500gms
  • Water – 20ml
  • Bengal Gram – 1 1/2tsps
  • Black Gram – 1tsp
  • Mustard Seeds – 1/2tsp
  • Cumin Seeds – 1/2tsp
  • Green Chilies – 4
  • Ginger – Small Piece
  • Curry Leaves – Few
  • Grated Coconut – 3/4Cup (90gms)
  • Salt – To Taste (3/4tsp)
  • Turmeric Powder – A Pinch
  • Oil – 5tsps
  • Chopped Coriander – 2Tbsps


(Online Conversion utility to convert Gms to Cups & Temperatures etc)

Preparations:

Take carrots into a bowl and add water. Wash carrots well by rubbing between fingers. Take a carrot and remove the stalk portions on both ends and cut into even sized cubes. Similarly cut all carrots into even sized cubes. Take a microwave safe bowl and add cubed carrots. Add 20ml water to the carrot pieces. Place the bowl in microwave oven and cover partially. Cook carrots on high power for 7 minutes and allow 3 minutes standing time before removing the bowl from oven. Carrots would be JUST cooked---observe by pressing a carrot piece between fingers. Place a strainer in a bowl and add the cooked carrots along with water into the strainer. Do not throw away the residual water as it would be sweet and tasty, hence consume it.

Into a mixie jar add green chilies and ginger and grind coarsely. Take the coarsely ground chili mixture into a plate and keep it aside.

Method:

Heat a pan and add oil. When oil is hot add bengal gram followed by black gram. Fry the seasoning stirring on low flame. When the seeds start to change color, add mustard seeds and cumin seeds. Fry the seasoning till the seeds crackle. Then add curry leaves and ground ginger-chili paste and fry well. Mix well and add cooked carrot pieces. Mix well and add turmeric powder and salt. Mix once again well and cook covered on low flame for 3 minutes. Remove the lid and stir once and cook again covered for 3 more minutes. Remove the lid, stir once and add grated coconut and chopped coriander leaves. Mix well and cook covered on low flame for 2 minutes. After 2 minutes switch off the flame, remove lid, stir once and transfer to a serving bowl. Serve hot with plain rice and enjoy.

Points To Remember:

Carrots have natural sweetness in them hence add salt moderately. Similarly take just sufficient quantities of green chilies and ginger just to enhance the natural sweetness of carrots.

It is observed that, carrots when cooked in microwave oven, retains their natural sweetness. If microwave oven is not available steaming the carrot pieces in pressure cooker is the next best option.

To steam carrots in pressure cooker:

Take a vessel and place another vessel with holes above it. Take carrot pieces in the vessel with holes (vessel used to sprout whole moong). place these two bowls in the same order in pressure cooker and cover the lid with weight. Heat the pressure cooker on high flame. After first whistle cook on lower flame for 7 minutes.

After adding ginger-chili mixture fry stirring for a while to remove the raw smell of green chilies and enhance the flavor.  Switch off the flame and allow the cooker to cool naturally on its own. Remove the bowls from cooker and observe water collected in the lower container---consume it as it would be sweeter.

After adding salt cook covered on low flame so that all the carrot pieces get the taste.

Natural sweetness from carrots, good crunch from grated coconut, flavor from ginger, green chilies and chopped coriander makes this dish taste unique.

Enjoy !!!!!!!!!!!!!!


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