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Chapter:Vegetable Recipes
Section:Carrots
Recipe:Carrot Turumu Vepudu
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Carrot Turumu Vepudu
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250 gms, 1/4 kg carrots, peeled and grated
1 large onion, finely chopped
2 green chilies, slit lenghwise (optional)
large pinch coriander powder
1/4 tsp jeera-pepper powder [??]
pinch of dried fenugreek leaves (Kasuri methi) (optional)
2 tbsps chopped coriander leaves (do not skimp of this)
1 tbsp grated fresh coconut for garnish (optional)
salt to taste
1 tbsp oil

For poppu/tadka/seasoning:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
few curry leaves
pinch of asafoetida/hing/inguva

Heat a tablespoon of oil in a cooking vessel, add the mustard seeds and 
once they dance around, add cumin seeds, asafoetida and curry leaves and 
saute for few seconds.

Add the chopped onion and green chilies and saute for 3 minutes. Add 
coriander leaves and dried fenugreek leaves and saute for 2 minutes. Add 
turmeric powder and coriander powder and mix.

Add the grated carrots, mix and saute on medium heat for 3 minutes. Reduce 
to low flame, place lid, let it cook, approximately 10 minutes. Keep 
checking in between, sauteing them so that they don't burn. The sautéed 
carrot will lose moisture and begin to have a wrinkled appearance. Remove 
lid at this stage and saute on low for 3 minute.

Add salt and jeera-pepper powder and mix well. Add the grated coconut 
(optional ingredient) and combine. Turn off heat.

Garnish with coriander leaves.

Cuisine: Andhra
From: Sailu's Kitchen
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Sailu's Food