Coconut Carrot Curry

This is one of the simplest lunchtime curries that I make, on just about a weekly basis. Any member of my family will probably be puzzled by this since I am known for not eating cooked carrots. My tastes magically changed when I first tasted this curry. I suppose nearly anything paired with coconut can become palatable. That's the only thing I can attribute to this miraculous change!!

Ingredients & process

5-6 carrots, peeled and cut into bite-sized rounds

2-3 Tbs shredded coconut (fresh is best, but frozen or dried is fine too)

1Tbs oil & seasonings for popu (tempering)

In medium size pan, add 1 Tbs oil and heat over medium heat.
Add these spices in the order listed:
1/4 tsp black mustardseeds
1/4 tsp split channa dal
1/4tsp split yellow pesara dal
1/4 tsp split urad dal

*Note, if you would like this to be spicy, you can add a dried red chili pepper and/or fresh green chili during this step.

Once mustardseeds begin to pop & sputter, turn heat to low & add:
6 curry leaves
1/2 tsp cumin seeds
1/4 tsp turmeric
1/2 tsp salt

(Popu can burn quickly if the heat is too high, so try to add veggies quickly to help prevent the seasonings from frying too much.)

Add the carrots, cover with lid and allow to steam over medium-low heat for 10 minutes. Add the coconut & stir to combine. Cover & steam another 5 minutes or so until desired tenderness of carrots is reached. Stir occasionally. You can add a Tbs or two of water, if needed, to help prevent the carrots from burning and sticking to the pan. 

Serve with rice.