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Carrot Coconut Curry

25 Sep

Carrot Kobbari Koru Kura.

Carrots are grated on thick side of the grater. Oil is tempered with few dals and spices. Grated carrots are cooked in tempered oil till just soft. Finally grated coconut is stirred in. Cumin powder gives the dish a distinct flavor while peanuts give the occasional crunch.
Makes: 3 Servings of Carrot Coconut Curry.


Carrots 2 – 3
Grated Coconut 1/4 – 1/2 Cup
Cumin Powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Salt to taste


Raw Peanuts 1 tbsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 15
Broken Red Chiles 7
Oil 1 tbsp

Method of preparation:

Remove ends, peel and wash carrots under running water.
Grate each of the carrot on thicker side of the grater.

Heat oil in a pan, add peanuts and fry them till they start to turn light golden color and then add all other talimpu ingredients in order.
When urad dal changes color, add grated carrot and mix.
Cook covered on medium flame for 2 – 4 minutes or until carrot softens a bit.
Then stir in cumin powder, red chilli powder and salt.
Finally add grated coconut, chopped cilantro and mix thoroughly.
Remove from heat and adjust any seasonings if required and mix well.
Serve carrot coconut curry with plain steamed rice or with roti or with chapati.
Notes: Make sure not to overcook grated carrot.

Suggestions: If carrot feels raw, put the curry back on stove, sprinkle a tbsp of water and cook covered on low flame till done.
Variations:You can also add a pinch of turmeric powder and few pinches of garam masala if you wish.
Other Names:Carrot Coconut Curry, Quick Grated Carrot Curry, Gajar Nariyal Bhaji, Carrot Kobbari Koru Kura.