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A vibrant and simple South Indian stir-fry made with finely chopped carrots, crunchy lentils, and fresh coconut. This Karnataka-style side dish is quick, healthy, and pairs perfectly with rice and sambar.
Prepare Ingredients
Temper the Spices (Oggarane)
Sauté Aromatics
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A vibrant and simple South Indian stir-fry made with finely chopped carrots, crunchy lentils, and fresh coconut. This Karnataka-style side dish is quick, healthy, and pairs perfectly with rice and sambar.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 162.05 calories per serving with 2.52g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Cook the Carrots
Finish and Garnish
Incorporate finely chopped French beans or cabbage along with the carrots for a mixed vegetable palya.
Add a small pinch (about 1/4 teaspoon) of powdered jaggery along with the salt to add a subtle sweetness that balances the flavors.
For extra crunch, add a tablespoon of roasted peanuts or broken cashews along with the tempering.
For a different flavor profile, add 1/2 teaspoon of sambar powder or vangi bath powder along with the turmeric.
Carrots are an excellent source of beta-carotene, which the body converts into Vitamin A. This nutrient is crucial for maintaining healthy vision, immune function, and skin health.
The combination of carrots and lentils provides a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body and brain.
One serving of Carrot Palya (approximately 1 cup or 170g) contains around 155-165 calories, making it a light and healthy side dish. The exact count can vary based on the amount of oil and coconut used.
Yes, Carrot Palya is very healthy. It is rich in Vitamin A and beta-carotene from carrots, high in dietary fiber, and uses minimal oil. The lentils add a small amount of protein, and coconut provides healthy fats.
Absolutely. A no-onion version is very common, especially when prepared for religious festivals or as an offering (naivedyam). Simply skip the onion and proceed with the rest of the recipe.
Carrot Palya is a versatile side dish. It pairs wonderfully with a traditional South Indian meal of rice, sambar, and rasam. It also goes well with chapatis, rotis, or as a filling for dosas.
Yes, you can use frozen chopped carrots. You may not need to add any water for steaming, as frozen carrots release moisture as they thaw and cook. Adjust the cooking time as they may cook faster than fresh carrots.
Store any leftover Carrot Palya in an airtight container in the refrigerator for up to 2-3 days. Since it contains fresh coconut, it's best consumed fresh.