CARROT SUKKA
Carrots which are delicious
and rich in beta-carotene and fiber. Also one gets vitamin A, C, K and B8, folate,
potassium, iron, copper and manganese. Many don’t like them when cooked in
curries/sambars as they taste a bit different. This carrot sukka is an
exception as it tastes very well when cooked a little with the addition of only
green chili and salt.
You need
2 big carrots
1 green chilli
1/2 tsp mustard seeds
salt to taste
1 tsp oil
- Peel the carrots, wash and grate.
- Cut the chilly in to four pieces.
- Heat oil in a pan, add mustard, when it splutters, add
chili and saute for a minute.
- Add grated carrot and salt. Mix well. Close the lid and
cook in low heat for 3 minutes.
- Turn off the heat. Let the carrots cook on its own for 3
minutes. Mix well and serve with chapattis or as a side dish with rice.
Tips:
i)
Please don’t over cook the carrots, you lose the
taste.
ii)
Don’t add any water. If you do, you get a soggy
pallya.
iii)
If you want to make more carrot sukka, use more
carrots and green chilly and increase the cooking time by 2-3 minutes.
iv)
This sukka is good to carry as chapattis role while
travelling or to office or school where the break is minimal.
You may also like to try some of these with the carrots:
No comments:
Post a Comment
If you have tried the recipe, let me know.