What is Kari Carrot?

Carrot Curry is a clumsy carrot food that is popular in southern India. The preparation, mostly made in dry form, requires a carrot grille or is very thin slicing. It is a very popular side dish and is usually consumed for lunch or dinner. Pour, steaming hot sambar, or rasam and rice go well with carrot curr. It can be whipped in less than 10 minutes with predated carrots.

There are many variations on the basic bowl depending on the added ingredients. Some people prefer to add peas, cabbage or beans to prepare. Beet, broccoli and cauliflower are some other ingredients that can also be used. Several South Indian chefs prefer to add coconut milk to carrots to give it exotic twists. Mostly it is a very slightly spicy food suitable for each floor. For spices in addi are used a little Channa Dal and urad other mustard and cumin. Green or red chili peppers add the heat to the bowl. First the carrot is washed, peeled and slicedto slices or grated depending on the cook's preference. The carrots are then boiled in a pan with a little water until it takes place or slightly steamed.

The oil is heated in the container and added to Channa and Urad, then fried for a few seconds and cumin, mustard and asofetis are added to the DAL. At this point, some prefer to add a small chopped ginger along with chili. The chapened onion is thrown and roasted until it brown. The carrot is added to the bowl and leaves a little cook. The grated coconut or coconut milk is added just before it is removed from the heat.

If coconut milk is used, the mixture is allowed to cook until all the liquid is evaporated. Carrot Kari is decorated with curry leaves and coconut leaves. He served hot, tasty deliciously with Phulkas, Rotis and steamed rice. While coconut milk contributes to carrot curr's great taste, it can be in cooking for very small children or starPeople are omitted because some may be difficult to spend. Carrot Curry is also known as Gadjar Kari in Hindi and Carrots poriyal in Tamil.