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

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