{"id":227645,"date":"2024-06-10T16:02:57","date_gmt":"2024-06-10T16:02:57","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/06\/10\/carrot-palya-carrot-stir-fry-recipe\/"},"modified":"2024-06-10T16:02:57","modified_gmt":"2024-06-10T16:02:57","slug":"carrot-palya-carrot-stir-fry-recipe","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/06\/10\/carrot-palya-carrot-stir-fry-recipe\/","title":{"rendered":"Carrot Palya (Carrot Stir Fry) Recipe"},"content":{"rendered":"


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\n\t\t\t\t\t\t\t\t\t\t\t Indian<\/a>, <\/span>Main Course<\/a>, <\/span>Vegetarian<\/a><\/span>\t\t\t\t\t<\/p>\n

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Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

A quick and easy stir-fry dish with grated carrots that is high in flavor. Carrot Palya is a traditional dish from the Indian state of Karnataka that is loaded with vitamins. <\/span><\/p>\n

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  • 2<\/span> cups<\/span> grated carrots<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> oil<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> mustard seeds (sarson)<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> cumin seeds (jeera)<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> hing (asafoetida)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> chana dal (split chickpea)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> dhuli urad dal (split black gram)<\/span><\/li>\n
  • 1<\/span> medium onion finely chopped<\/span><\/li>\n
  • 2<\/span> green chillies chopped<\/span><\/li>\n
  • 1<\/span> sprig<\/span> curry leaves<\/span><\/li>\n
  • 1<\/span> tsp<\/span> salt or to taste<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> sugar<\/span><\/li>\n
  • 1\/4<\/span> cup<\/span> grated coconut<\/span><\/li>\n
  • 1<\/span> tbsp<\/span> chopped green coriander leaves<\/span><\/li>\n
  • 1<\/span> tbsp<\/span> lemon juice<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      To begin, grate the carrots and keep aside.<\/span><\/p>\n<\/li>\n

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      Heat oil in a pan. Add mustard seeds, cumin seeds (jeera), hing (asafoetida), chana dal (split chickpea), and urad dal (split black gram). Saute until the dals begin to colorize.<\/span><\/p>\n<\/li>\n

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      Add in chopped onions, green chillies, and curry leaves. Saute until the onions are translucent. Do not brown.<\/span><\/p>\n<\/li>\n

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      Next, add the grated carrots, salt, and sugar. Mix well. Cook until the carrots soften.<\/span><\/p>\n<\/li>\n

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      Now add in the grated coconut and mix well. Cook for a minute.<\/span><\/p>\n<\/li>\n

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      Turn off the heat. Add chopped green coriander leaves and lemon juice. Mix.<\/span><\/p>\n<\/li>\n

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      The Carrot Palya is ready to serve. Garnish with chopped coriander leaves and serve hot.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

      Video<\/h3>\n