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Carrot Pickle

29 Dec

Carrot Pickle.

Carrot is peeled and grated. Grated carrot is then mixed with freshly squeezed lemon juice and spice powders. Finally whole spices are fried in oil and mixed with the carrot pickle. Serve carrot pickle with idly, dosa or with steamed rice etc.
Makes: around 1 Cup of Carrot Pickle.


Carrot 1 Medium
Red Chili Powder 1/4 Cup
Salt 2 Tbsps
Lemon Juice 4 Tbsps
Oil 1/4 Cup


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Wash, peel, remove ends and pat dry the carrot.
Grate the peeled carrot on thin side of the grater (around 1/2 Cup).
Spread the grated carrot on a absorbent paper and let it dry for couple of minutes.
Remove the grated carrot onto a mixing bowl and stir in lemon juice, red chili powder and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and immediately add to above lemon juice bowl.
Adjust salt if necessary and store the carrot pickle tight in a jar and refrigerate.
Serrve carrot pickle with dal rice or rasam rice or with plain idly or dosa etc…
Notes: Make sure not to burn the spices.

Suggestions: Adjust the consistency of the pickle with lemon juice.
Variations: You can also add few pinches of ground mustard seeds powder if you wish.
Other Names: Carrot Pickle.