Carrot Thoran
Author:
Yummy N Tasty
Posted on,
14, Apr 2012
33 K views.
14
3.8/5 ( 39 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
15-20 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Finely chopped or grated Carrot - 1 cup
- Red Pearl Onions - 5-8 Nos, finely chopped
- Salt to taste
For Coconut Masala:
- Grated coconut - ¾ cup
- Garlic - 1 clove
- Turmeric Powder - ¼ Teaspoon
- Chilli powder - ¼ Teaspoon
- Cumin seeds - ½ Teaspoon
- Salt to taste
For Tempering:
- Mustard seeds - ½ Teaspoon
- Dried Chilli - 1 Nos
- Curry leaves - 1 sprig
- Coconut oil - 2 Tablespoon
Instructions:
- Coarsely grind together the grated coconut, garlic, turmeric powder, chilli powder, cumin seeds and salt. Set aside.
- Heat oil in a pan and splutter mustard seeds. Then add in the curry leaves, dried chilli and saute for few seconds on low heat.
- Lower the heat, add in the grated carrot, chopped pearl onions, coconut mixture and mix well.
- Bring everything to the center of the pan and pat down the mixture tightly using the back of a spoon. Cover and cook for 5-6 minutes on very low heat. Stir occasionally to make sure that the bottom is not getting burned. Adjust salt, if required.
- Once the carrot is cooked well, remove the lid and stir fry for another 2-3 minutes on low-medium heat.
- Serve hot with rice.
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Carrot Thoran
| Author - Yummy N Tasty |
| Posted on - 14, Apr 2012 |
| Recipe URL, https://www.yummyntasty.com/recipes/carrot-thoran/ |
| Cooking time - 15-20 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Finely chopped or grated Carrot - 1 cup
- Red Pearl Onions - 5-8 Nos, finely chopped
- Salt to taste
For Coconut Masala:
- Grated coconut - ¾ cup
- Garlic - 1 clove
- Turmeric Powder - ¼ Teaspoon
- Chilli powder - ¼ Teaspoon
- Cumin seeds - ½ Teaspoon
- Salt to taste
For Tempering:
- Mustard seeds - ½ Teaspoon
- Dried Chilli - 1 Nos
- Curry leaves - 1 sprig
- Coconut oil - 2 Tablespoon
Instructions :
- Coarsely grind together the grated coconut, garlic, turmeric powder, chilli powder, cumin seeds and salt. Set aside.
- Heat oil in a pan and splutter mustard seeds. Then add in the curry leaves, dried chilli and saute for few seconds on low heat.
- Lower the heat, add in the grated carrot, chopped pearl onions, coconut mixture and mix well.
- Bring everything to the center of the pan and pat down the mixture tightly using the back of a spoon. Cover and cook for 5-6 minutes on very low heat. Stir occasionally to make sure that the bottom is not getting burned. Adjust salt, if required.
- Once the carrot is cooked well, remove the lid and stir fry for another 2-3 minutes on low-medium heat.
- Serve hot with rice.
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