Carrot Palya

Name: Carrot Palya
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g carrot (peeled and grated); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 8 pcs curry leaves; 2 pcs green chili (slit); 1 pcs onion (small, finely chopped); 0.25 tsp salt; 2 tbsp water; 3 tbsp coconut (fresh, grated); 2 tbsp cilantro (chopped); 1 tsp lemon juice

RATING

4.4/5(78)

TASTE SCORE

7/10

A simple Karnataka-style carrot stir-fry with soft grated carrots, gentle tempering, and a little fresh coconut. It comes together quickly and makes a bright, lightly spiced side for rice or chapati.

PREP

10m

COOK

12m

SERVES

1 KATORI

126 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the vegetables.
1.Peel and grate the carrot.
2.Finely chop the onion.
3.Slit the green chili and chop the cilantro.
temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add curry leaves and green chili and cook for a few seconds.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute · ~4 min
Cook the onion and carrot.
1.Add onion and cook until soft and translucent.
2.Add the grated carrot and salt.
3.Mix well and cook for 2 minutes.
simmer · ~6 min
Cover and cook until tender.
Sprinkle in the water, cover, and cook on low heat until the carrot is just tender but still bright. Stir once or twice so it cooks evenly and does not catch at the bottom.
TIPDo not overcook the carrot or the palya will turn mushy.
garnish
Finish with coconut, cilantro, and lemon juice.
Turn off the heat and mix in the grated coconut, chopped cilantro, and lemon juice. Toss gently so the fresh finish stays bright.
serve
Serve warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use the medium holes of the grater so the carrot cooks quickly but does not turn pasty.
2
Let the mustard seeds fully splutter before adding urad dal, or the tempering will taste flat.
3
Cook the urad dal only to light golden; darker than that can make the palya taste bitter.
4
Add just the 2 tablespoons of water and keep the pan covered on low so the carrot steams, not fries.
5
Stop cooking when the carrot is tender yet still bright orange for the best texture and colour.
6
Mix in coconut, cilantro, and lemon only after switching off the heat to keep the finish fresh.
7
This palya can be made a few hours ahead; reheat gently and add an extra squeeze of lemon before serving.