Curry is generally an accompaniment to a main course meal and is a non-gravy dish.
It is a dish with one or more cooked vegetables seasoned with a few spices to enhance the flavours of the vegetables.
The preparation of most curries is fairly simple and quick. Vegetables are either boiled and added to the seasoning mix or added directly to the seasoning mix and cooked till it is tender. Most curries are prepared with very little oil with the exception of some.
Curry powder or freshly grated coconut – any one of these variations can be used to enhance the flavour of the curries to break the monotony of the preparation of this dish.
The exquisite flavours and the delicious taste from the curries are from the various exotic vegetables that are used.
Carrot Curry is also a simple “under 10 minutes” curry dish which is a healthy accompaniment to any meal!!!!
Ingredients to serve 6 people
2-3 Cups Finely chopped carrots
2 Tsp. Oil
1 Tsp. Mustard Seeds
1 Tsp. Urad Dal
1 Red Chilli
Few Sprigs of Fresh Curry Leaves (Optional)
2 Tbs Freshly Grated Coconut or
1 Tsp Curry Powder
1-2 Tsp Salt
Carrot Curry
Preparation
Place the finely chopped carrots in a pan and cook it with enough water till it is tender or cook the beans in a microwave oven with a tablespoon of water on high for about 6-7 minutes.
Heat the oil in a pan. Add the mustard seeds
When the mustard seeds crackle, add the urad dal, red chilli and curry leaves.
When the urad dal turns brown, add the chopped carrots and fry for about 2-3 minutes
Add the curry powder or coconut and fry for about a minute or so.
The curry is now ready to be served.
Note: It is not necessary to boil the vegetables before making the curry.
The chopped vegetable can be directly fried in the pan with the seasoning.
Add a few tablespoons of water to the vegetable and cover it with a lid and
cook it till the vegetable is tender. Open the lid and fry till the curry is dry.
Frozen mixed vegetables may also be used by thawing the vegetables and cooking it in the microwave oven for 6-7 minutes.
Cabbage, Beans, Cauliflower, Beetroot and Double beans are some of the other vegetables that can be cooked in a similar manner.
Curries are great accompaniments for sambhars and rasams!!