Carrot Curry - కార్రోట్ కూర - Homely Indian Telugu Vegetarian Recipes - గాయత్రి వంటిల్లు

Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014

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Recipe Text


    Carrots – 500gms

    Water – 20ml

    Bengal Gram – 1 1/2tsps

    Black Gram – 1tsp

    Mustard Seeds – 1/2tsp

    Cumin Seeds – 1/2tsp

    Turmeric Powder – A Pinch

    Salt – To Taste (1/2tsp)

    Curry Leaves – Few

    Red Chili Flakes – 1tsp (Or Take Sufficient Red chilies, Remove Their Stalks & Break Them Into Pieces & Use)

    Oil – 4tsps

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


    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.


    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 red chili flakes. Mix well and immediately 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. After 3 minutes switch off the flame, remove the lid and stir the curry well 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 and red chili flakes in minimal quantities only. Add salt and chili flakes just to enhance the sweet taste 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.  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 red chili flakes mix and immediately add the cooked carrots before the chili flakes turn black. As chili flakes fry fast they turn to dark color and give a burnt smell to the seasoning if we do not act fast. If this appears cumbersome use red chili pieces as they do not turn black that fast.

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

    This recipe is very easy to make and tastes delicious when had with rice with the natural sweetness of carrots.

     Enjoy !!!!!!!!!!!!!!