CARROT SANAGAPAPPU

CARROT SENAGAPAPPU CURRY


CARROT with channadaal is a soft and easy curry suitable for rotis and rice,even children like it,as it is a mild one with no spice at all.A variation of mild one for who eat more spice daily..but mainly in traditional orthodox families they opt such kind of dishes.

Materials..

Carrots 250 gms
Chana daal 1/2 cup
Oil 2tbsp
Urad daal 1tbsp
Mustard seeds1 tsp
Jeera1 tsp
Red March 2 to 3..made into pieces
Green mirchi 4 to 5 made in to slits
Curry leaves handfull..leaves are cut into pieces
Hing 2 pinches
Salt to taste

Method..

Wash and peel carrots and cut into pieces. Wash chana daal well. Pressure cook for 2 whistles..Switch off,and remove of the lid in 10 minutes,making tne steam to release.Drain Excess water and keep it aside. Place a pan with 2 tbsp oil and heat it.Add urad daal,mustard,jeera and red mirchi slits, when they splutter add  curry leaves
 and green chilli slits and fry,now add hing,mix well.Now add the  boiled carrot chanadal mixture and mix well.Lastly add table salt and mix well. Serve hot.
We can add half a cup of  fresh grated coconut on the curry n mix well,after the curry is totally cool..we do not add coconut while its hot becoz grated  coconut does not  smell good.

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