The rains are still lashing away and the heart breaking news of Mumbai attack left us stunned. We could do nothing but carry on with our usual routine. I went to office in drizzling rains, but flooded roads. The corporation tried its best to clear but the city is hapless to this onslaught of rains! The cyclone is also very fancily named as Nisha, which supposedly crossed this morning, but we still felt the after effect.
Carrot, grated – 1 cup
Coconut, grated – 1/2 cup
Tomatoes – 1 medium
Green Chillies – 3
Red chillies – 4-5
Bengal gram – 1 tsp
Mustard seeds – 1/4 tsp
Asofoetida a pinch
Curry leaves few
Salt to taste
Oil – 1 tsp
Grate Carrot, chop green chilies, tomatoes. Heat little oil, saute carrot till the raw smell leaves, then add the chopped chillies, then tomatoes till soft.
Then saute the red chilies, along with bengal gram till its brown. Once cool, grind together the carrots, tomatoes, chilies and bengal grams along with fresh coconut.
Temper with mustard seeds and curry leaves. Serve this with Dosas or Coconut Puris.
Sending this to The Cooker who wants us to cook Carrots for JFI, an event started by Indira.
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