Carrot Poriyal

How to Prepare

1. Heat 5 tablespoons of oil in a large kadai or wok over medium heat.
2. Add 2.5 teaspoons of mustard seeds and wait until they splutter.
3. Add 2.5 teaspoons of urad dal and 2.5 teaspoons of chana dal, and sauté until they turn golden brown.
4. Add 5-6 dried red chilies (broken into pieces) and 2.5 teaspoons of asafoetida. Sauté for a few seconds.
5. Add 40 curry leaves and stir for a few seconds until fragrant.
6. Add 5 kg of grated carrots to the kadai and mix well with the tempering.
7. Add salt to taste (approximately 2.5 tablespoons) and mix thoroughly.
8. Cover the kadai with a lid and cook on low heat for 10-12 minutes, stirring occasionally, until the carrots are tender but not mushy.
9. Add 1.25 cups of grated fresh coconut and mix well. Cook for another 2 minutes.
10. Turn off the heat and serve hot as a side dish with rice and sambar or rasam.