I had prepared more urad dal stuffing while preparing ulundu kozhukattai a couple of weeks ago. Some of the leftover stuffing went to the ammini kozhukattai I posted last week and some went into this curry. The stuffing was somewhat prepared on the lines of patoli / paruppu usli and so I thought of using it in a vegetable preparation. The addition of urad dal stuffing makes the carrot curry extra delicious adding a protein punch. Use 1 or 2 more green chillies than the quantity mentioned in the urad dal stuffing if you are planning not to add any extra chillies or chili powder in this recipe. I absolutely loved this curry and this is going to be my "Orange" colored entry for BM #29.
3 carrots / 1.5 cup peeled and cubed carrots
Salt to taste
1/4 cup spicy urad dal stuffing
Red chillies / chili powder (only if the urad dal mixture is not spicy enough.)
2 tsp oil
1 tsp chana dal / Bengal gram
1 tsp urad dal / skinned black gram
1 tsp mustard seeds
1 tsp cumin seeds
A sprig of curry leaves (optional)
* Heat oil and add the seasoning / tadka ingredients. When the dals turn reddish, add carrot and salt. Cover the pan with a lid and cook on low flame until the carrot cubes are tender.
Or for a quicker way, microwave the carrots in a microwave safe bowl adding little water and add it to the seasoning.
* Next add the spicy urad dal mix and chili powder if using. Saute for 4 -5 minutes and then turn off the stove.
* Serve warm with rotis / rice.
Check here to find out what other marathoners are cooking during blogging marathon #29.