Carrot sidedish (Gajjara upkari)

I used carrot only in sambars or in kosambaris until recently. So I never tried to make any sidedishes with this beautiful and tasty vegetable, I thought it tastes awesome raw, so why to take all the trouble to cook it. I always have a big batch of carrot even though most of the time I don’t really know what to do with it. This problem was solved 2 years back.

We shared an apartment with one of colleagues of my husband and his family when we were in Sydney. They are from Andhra. His wife Lakshmi made this carrot sidedish and their cutie pie daughter loved it. It is sweetish from the carrot. Chilies are added to spice up this dish. I don’t remember her recipe, but this is what I did.

I cooked it after a very long time. It tasted great. I am sure most of you know this already, but those who don’t know can try this. I also make this with some daals, which I will post some other time.

1 cup finely chopped carrot
1/2 cup finely chopped onion
3-4 green chilies
1/2 tea spn mustard seeds
1/2 tea spn urad daal
A pinch asafoetida
A pinch turmeric
4-5 leaves curry leaves
1 tbl spn fresh/frozen coconut

For fast cooking, the carrots can be pressure cooked and then added to onion mixture. But I prefer cooking them on stove tope, because it makes the carrot more tasty.

Heat oil and add mustard seeds. When they start popping, add urad daal. Add curry leaves, chopped chilies, asafoetida and turmeric. Now add onions and fry till they turn translucent(do not brown them). Add the chopped carrot, around one cup water and cook till the carrot pieces are soft. Add salt, coconut and mix well.
Serve hot with rice.

Serves : 2
Preparation time : 15mins

17 Comments for “Carrot sidedish (Gajjara upkari)”

Aruna Pai


Hey… I too had heard abt this, but thought it tastes awesome raw, now since you have tried and liked it, i am also going to follow the guru. I get abt 5 Lbs of baby carrot at a time, so always have huge stock of carrots. Will try tommorrow for lunch and let you know. Thanks for sharing.


Shilpa,carrot palya madalva maneli, it’s a common dish in Mysore with rice and sambhar.I have one in my draft,haven’t posted it yet.Looks great and I know it tastes divine!:)) Colorful and healthy.

Deepa Prabhu


The best thing about carrots apart from health reasons is it does stay alive in fridge for a ling time … sis makes this,it tastes good.thanks for reminding.


I MIL often used to make this simple upkari.
Once I tried adding 1/2 capsicum and 1 mushroom (leftovers) along with the rest like Yours.
Its simply wonderful !



I make it and it is our favorite but I grate the carrot instead of dicing them and add a small chopped tomato. This dish is spread on toast and sold in bakeries in Bangalore — it is yummy.


Yes, its a regular everyday simple carrot stir fry dish. You can try variations by adding some crushed garlic and omit the hing. Add some boiled bengal gram dal to this dish and it tastes simply awesome.

Aruna Pai


Hi Shilpa…I made for my afternoon meal today, i just added two pods of crushed garlic and omitted the hing (as per shailaja). I liked the taste of this simple stir fry very much. From now on it dont have to worry if i have shortage of vegetables, as carrots are always there. It tasted great with vatane sarupkari and plain rice.Thanks again for a simple side dish.



Aruna, Thanks for your kind words. Thanks for trying out and giving your feedback :).

Suma, let me know how it turned out.

Asha, nanu yavattu carrot cook madta irlilla. I liked kosambari more.

Swapna, let me know if you try this.

Deepa, yes, it is kind of super healthy and has longest life in refrigerator. I like to buy it whether I use it or not.

Thanks Manjula for trying it out :).

Allo, applying it on toast is a great idea. Didn’t know they coo before applying on toast.

Sailaja, now I remember, I think Lakshmi also used to add garlic instead of hing. I will try it next time.

Harekrishnaji, I am not sure if it is served in restaurants :(.


Hey, This recipe is somewhat similar to what my mother in law made :) I love it. But it’s really good with the red carrot you get in India. I will try with the orange color carrot here, hope it will be good. Thanks !! very nice picture.



Hi,I am a konkani guy who has settled in vizag am i am proud to see your website an it brings back memories of childhood and it is lovely to see the articles on gowri puha and traditional mangaloe cooking .Congrats to you and keep it up and God bless.

Savita Pai


Just happenned to see your site while searching for cake recipes. Found it very interesting. Have even subscribed to it. Thanks for the wonderful konkani dishes. A great help to me.



Thanks for recipe, I am going to try it this week. There is some trouble opening the photo on this page. It would help me/others better. :)

Leave a Reply

Your email address will not be published. Required fields are marked *