Carrot fry recipe – a simple easy, lightly cooked, healthy dry carrot curry recipe under 25 minutes. This nutritious flavorful carrot fry compliments a simple south Indian meal – plain rice, lemon rasam, tomato rasam or sambar or pulusu. I also often make this to accompany pudina rice, pulihora, cashew pulao or jeera rice for my kids lunch box. It means it is super easy to make and can be done under 25 minutes.
A simple and easy to make spice powder brings in all the aroma to this dry carrot curry. It is the same as the vepudu karam that i shared earlier. I am also sharing the ingredients to make the spice powder just enough for this recipe.
However if you do not prefer to make a spice powder, you can use idli podi or peanut podi or flax seed podi. Podi with no tamarind and jaggery goes well. If you do not have any of these podis, then replace with few tbsp. of fresh grated coconut and chopped coriander leaves.
If you do not have green peas or do not like them, use soaked moong dal.
Carrot fry or dry carrot curry recipe below
Ingredients (1 cup = 240ml )
- 2 cups carrots chopped small
- 1/2 cup green peas or moong dal/ pesarapappu (optional) (refer notes)
- 1 green chilies chopped or slit (optional) (refer notes)
- 1 pinch turmeric
- salt as needed
- 2 tsp oil
- 1 sprig curry leaves
- 3/4 tsp ginger fresh grated
- 1/2 tsp cumin / jeera
- 1/4 to 1/2 tsp mustard
- pinch hing
- 1 tsp urad dal / minapappu (optional)
- 1 tsp channa dal / senagapappu (optional)
to roast and powder or few tbsps. fresh grated coconut
- 1 tsp sesame seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tsp dry coconut
- 1 red chili
- 1/4 tsp cumin
- 1/2 garlic clove (don’t use too much, it makes the food pungent)
How to make the recipe
- Dry roast chana dal , urad dal till slightly golden, off the stove and add coconut, sesame seeds, cumin, garlic and red chili to the hot pan. When the coconut turns aromatic. Transfer to a plate and cool.
- To the same pan, add oil and heat up. Add mustard,cumin, and dals. When the dals turn slightly golden, add ginger and curry leaves. Sprinkle hing. Saute for a min. Do not burn ginger, it gives a bitter taste.
- Lower the flame, add carrots, peas, turmeric and salt. Fry for two minutes.
- Cover and cook till the carrots are cooked al dente. Keep stirring in between and put back the lid. If your carrots are not juicy, sprinkle some water as needed.
- While the carrots cook, powder the roasted ingredients in a blender jar.
- Sprinkle the spice powder. Adjust salt and stir well. Fry for two minues till the aroma of the spice powder comes out.
- Transfer to a serving bowl. Serve with rice
NUTRITION (estimation only)
If making for kids avoid green chili, there is already a red chili used in the spice powder.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
Carrot fry or carrot curry – step by step photos
1. Dry roast the ingredients mentioned under to roast and powder. Transfer to a plate to cool
2. Wash and peel carrots. chop them.If using frozen peas, rinse them thoroughly under running water. Drain off. If using moong dal instead of peas, then soak it for about an hour and use.
3. Heat oil in a pan, add cumin, mustard and dals. When the dals turn slightly golden, add ginger, hing and curry leaves. Saute till the ginger emits a good aroma.
4. Lower the heat and add chopped carrots, green chili and green peas. Sprinkle salt , turmeric.
5. Cook covered till al dente. Keep stirring every 3 to 4 minutes to prevent burning, cover and cook. If carrots are not juicy and are dry sprinkle little water and cook them. Do not pour water. Do not over cook.
6. When the carrots are getting cooked, powder the roasted ingredients. Sprinkle evenly.If you are using any other podi than mentioned in the recipe, use as needed to suit your taste.
7. Stir and fry for just 2 minutes till you begin to smell the spice powder good.
Off the heat and transfer carrot fry to a serving bowl. Serve wit rice, rasam or sambar.