The Homemade cooking

A very simple and quick to do poriyal/curry/fry is this Spinach & Carrot coconut curry.

It’s healthy and nutritious and even kids will eat as even the carrots in here are grated.

It’s not a unique dish and all. Just the usual South Indian variety.

Down to the recipe.

INGREDIENTS:

Spinach -1 cup (chopped)

Carrot- 1/4 cup (grated)

Moong dal- 3 tablespoon

Red chilies-2 long

Mustard- 3/4 teaspoon

Urad dal-1 teaspoon

Coconut grated- 2 tablespoon

Asafetida- 3/4 teaspoon

Coconut oil- 3 teaspoon

Salt as needed.

METHODOLOGY:

1. Wash the spinach (greens/Keerai) and chop them finely. Mean while soak the moong dal.

2. Wash, peel and grate the carrots.

3. In a pan add coconut oil, mustard and urad dal, red chilies. Then add the chopped spinach (greens/Keerai) sauté them. Add the moong dal and grated carrots too.

4. Now add the salt and asafetida powder. Cover them with lid and cook for 6 to 7 mins on low flame.

5. Once it’s done drizzle grated coconut toss them together and serve with rice.