Carrot Coconut Curry (Carrot Kobbari Curry)

Ingredients:

1) Carrot = 5 Pieces.
2) Grated Coconut = 1/4 Cup.
3) Green Chillies =(Pachimirapakayllu)=  4 Pieces.
4) Salt = Acc to taste.

Popu:

1) Mustard Seeds (Aavalu) = 1/4 Tea Spoon
2) Cumin Seeds (Jeela Karra ) = 1/4 Tea Spoon
3) Black gram (Urad Dal /Minapa Pappu) = 1/4 Tea Spoon
4) Dry Red Chillies (Endu Mirapakayalu) = 1-2 Pcs
5) Asafoetida (Inguva) = One Pinch
6) Curry leaves (Karivepaaku) = 1 Table Spoon
7) Oil (Sunflower Oil/ Vanta Nune) = 2 Tea Spoons

Method:

1) Peel skin of Carrots and clean once or twice
2) Cut the carrots into small pieces.
3) Take a small pan add some oil after heating it add seasoning / popu items then add carrots, Green Chillies  and some water add put the lid on it, cook until carrot becomes soft and then add salt to it.
4) Finally add grated Coconut and fry for a minute

Can be served with hot plain Rice OR Chapati.

Grated Carrot Curry (Carrot Thurumu Senagapappu Kura)

Ingredients:
   
1) Carrots = 4 Pieces
2) Onions (Vullipayalu) = 1 Piece
3) Green Chillies (Pachhi Mirapakayalu) = 5 Pieces
4) Bengal Gram (Pachhi Senagapappu) = 2 Tbl Spoon
5) Turmeric Powder (Pasupu) = 1 Pinch
6) Salt = Acc to Taste
7) Coriander Leaves = 1 Tbl  Spoon(Optional)


Popu:

1) Oil = 2 Tbl Spoons
2) Mustard Seeds (Avallu) = 1/4 Spoon
3) Cumin Seeds (Jeelakara) = 1/4 Spoon
4) Urad dal (Minapappu) = 1/4 Spoon
5) Inguva = 1Pinch




Method:

1) Peel carrots and clean once or twice with water.
2) Grate Carrots with Grater.
3) Cut Onions, and Green Chillies.
4) Take small pan add 2 Tbl spoons of Oil after heating it add Popu items (mentioned above) then add chopped Onions, Green Chillies and place lid on pan and cook for few minutes add grated Carrot, Turmeric Powder, Bengal Gram and sprinkle some water and put the lid on pan.
5) Cook for few minutes till Carrot & Bengal Gram becomes soft, finally garnish Coriander leaves

Serve with hot plain Rice OR Chapati