Carrot Chutney

If you are bored of the regular Chutney then try out this Carrot Chutney. We had Carrot Chutney with Pesarattu (Whole Mung Bean Dosa).

Ingredients

1. Diced Carrots – 2 big ones
2. Diced Onions – 1 medium
3. Red/Green Chillies – 3 or 4 (Red Chillies will give the Chutney a nice red color)
4. Turmeric Powder – 1/2 tsp
5. Red Chilly Powder – 1 tsp
6. Crushed Garlic – 2 cloves
7. Roughly chopped Ginger – 1 tbsp
8. Salt – to taste
9. Oil – 2 tbsp
10. Water – as needed
11. Lemon Juice – 2 tsp (optional)

For Seasoning

1. Oil – 1 tbsp
2. Sliced Shallots/Pearl Onions (Kunjulli) – 3 or 4
3. Curry Leaves – A few

Preparation Method

1. Peel the carrots and dice it into small pieces. Alternatively, you can use a food processor for dicing the carrots.
2. Heat 2 tbsp oil in a wok or kadai. Add onions and red/green chillies and saute till the onions are translucent.
3. Throw in the garlic and ginger pieces and saute for a few minutes.
4. Add the diced carrots along with salt to taste and saute for a few minutes. Cover and cook on medium low heat  until the carrots are soft and cooked.
5. Stir in 1/4 tsp turmeric powder and 1 tsp red chilly powder.
6. Stir fry for a few more minutes and remove from stove top.
7. Allow it to cool and then grind everything into a fine paste adding water as required.
8. Heat 1 tbsp oil in another pan and splutter mustard seeds. Saute shallots and curry leaves.
9. Pour the seasoning over the carrot chutney.
10. Finally, you may sprinkle lemon juice for a slight sour flavor.

Cabbage Chana Dal (Kadala Parippu) Curry

Here is the recipe for a simple Cabbage Kadala Parippu Curry without coconut. This Curry tastes awesome and is an excellent combo with Rice. Infact, you will never make out the taste or smell of Cabbage in this curry as it would have blended well in the curry.

Ingredients

1. Grated Cabbage – Half of one medium sized cabbage
2. Chana Dal/Bengal Gram Dal (Kadala Parippu) – 1 cup
3. Diced Onions – 1 medium
4. Slit Green Chillies – 4
5. Finely minced ginger – 2 tsp
6. Finely minced garlic – 4 cloves
7. Turmeric Powder – 1/2 tsp + 1/2 tsp
8. Red Chilly Powder – 1 tsp
9. Cumin/Jeera Powder – 1/2 tsp
10. Mustard Seeds – 1/2 tsp
11. Curry Leaves – A sprig
12. Oil – 2 tbsp
13. Salt – to taste
14. Water – as required

Preparation Method

1. Soak the Chana dal for 1 hour.
2. Pressure cook the Chana Dal and Shredded Cabbage along with 1/2 tsp turmeric powder, slit green chillies, minced ginger and garlic, and salt to taste. Add water so as to cover the dal and cabbage. You will need to pressure cook the dal for around 3-4 whistles on medium heat.
3. Heat oil in another pan and splutter mustard seeds. Saute onions and curry leaves until the onions turn translucent.
4. Reduce heat and add 1/2 tsp turmeric powder, 1/2 tsp cumin powder and 1/2 tsp red chilly powder. Saute for 2 minutes.
5. Add the pressure cooked Chana Dal and Cabbage along with all its liquid to the above pan. Add salt to taste.
6. Simmer for another 5-7 minutes and then remove from stove top.
7. Serve this Cabbage Chana Dal curry with Rice.

Cabbage Chana Dal Stir Fry (Upperi)

Ingredients

1. Grated Cabbage – Half of one medium sized cabbage
2. Chana Dal (Kadala Parippu) – 1/2 cup
3. Grated Coconut – 1/2 cup (optional)
4. Diced Onions – 1 medium
5. Diced Green Chillies – 3 or 4
6. Finely minced ginger – 1 tsp
7. Finely minced garlic – 1 tsp
8. Turmeric Powder – 1/4 tsp + 1/2 tsp
9. Red Chilly Powder – 1 tsp
10. Cumin/Jeera Powder – 1/2 tsp
11. Mustard Seeds – 1/2 tsp
12. Curry Leaves – A sprig
13. Oil – 2 tbsp
14. Salt – to taste

Preparation Method

1. Soak Chana dal for around 2 hours.
2. Pressure cook chana dal with salt and a pinch of turmeric on medium heat for around 2-3 whistles. The dal should not get overcooked. It should retain it’s shape and yet be soft.
3. Once cooled, drain the cooked chana dal and keep aside.
4. Heat oil in a non stick pan and splutter mustard seeds.
5. Add finely diced onions and saute until translucent.
6. Add curry leaves, green chillies, ginger and garlic to the pan. Saute for a few minutes.
7. Reduce heat and add turmeric powder, cumin powder and red chilly powder.
8. Add the chopped cabbage along with salt and mix everything well.
9. You can add grated coconut at this stage for enhanced taste. (optional)
10. Cover and cook on medium low heat for 8-10 minutes stirring occasionally.
11. Remove lid, and add the cooked chana dal. Mix well and cook for another 5 minutes till all water has evaporated and the cabbage is completely dry.

There are many different ways to prepare a thoran. Some use onions while others use shallots. Some add garlic and ginger, while others like it plain. Some add coconut scrapes directly while others grind coconut to a coarse paste.

Here is my recipe for Cabbage Carrot Thoran.

Cabbage Carrot Thoran

Ingredients

1. Shredded Cabbage – Half of one medium sized cabbage
2. Grated Carrots – 3 big ones
3. Sliced Shallots (Kunjulli/Pearl Onions) – 1/2 cup
4. Grated Coconut  – 1 Cup
5. Crushed Garlic – 4 or 5 cloves
6. Grated Cumin (Jeera) – 1/4 tsp
7. Slit Green/Red Chillies – 4
8. Turmeric – 1/4 tsp
9. Salt – As Required
10. Oil – 2 tbsp
11. Mustard Seeds – 1/2 tsp
12. Curry Leaves – A sprig

Preparation Method

1. Mix together coconut, turmeric powder, cumin, garlic and green chillies using hands or you can coarsely grind everything together.
2. Combine the cabbage and carrots with some salt.
3. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds. Add shallots and curry leaves and saute for a few minutes.
4. Add the shredded cabbage and carrot. Saute for 2 minutes.
5. Next add the coconut mixture and combine everything together.
6. Cover the pan and cook on low flame, stirring occasionally. Do not add water while cooking.
7. After 8-10 mins, the veggies will be cooked. Remove the lid and stir fry for another 4-5 minutes so that the water evaporates completely and the thoran is dry.

There are so many different ways to prepare a thoran. Some use onions while others use shallots.

Some add garlic and ginger, while others like it plain.

Here is my recipe for Cabbage Thoran.

Cabbage Thoran

Ingredients

1. Shredded Cabbage – Half of one medium sized cabbage
2. Sliced Shallots (Kunjulli/Pearl Onions) – 1/2 cup
3. Grated Coconut  – 1 Cup
4. Finely chopped Garlic – 4 or 5 cloves
5. Grated Cumin (Jeera) – 1/4 tsp
6. Slit Green Chillies – 3 or 4
7. Turmeric – A pinch
8. Salt – As Required
9. Oil – 2 tbsp
10. Mustard Seeds – 1/2 tsp
11. Curry Leaves – A sprig

Preparation Method

1. Mix together coconut, turmeric powder, shallots, cumin, garlic and green chillies using hands or you can coarsely grind everything together.
2. Combine the cabbage with some salt.
3. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds. Add curry leaves and saute for a minute.
4. Add the shredded cabbage and saute for 2 minutes.
5. Next add the coconut mixture and combine everything together.
6. Cover the pan and cook on low flame, stirring occasionally. Do not add water while cooking cabbage.
7. After 6- 8 mins, the cabbage will be cooked. Remove the lid and stir fry for another 4-5 minutes so that the cabbage is crunchy and not soggy.

Shredded Cabbage

Coconut, Shallot, Green Chilly Mixture