carrot palya

11th June 2015

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golden rays of Spring colours peeking through….

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and enjoying this unusual stillness…

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a simple carrot palya

for Anna

serves 4  (I use 1 medium carrot per person).

This is such a quick & easy dish to make to serve with dosa.  Especially good with a bowl of guacamole and a spicy Indian Sambar.  The secret to getting this simple palya just right is to saute the grated carrot very minimally so that it is just slightly soft, but still retains its freshness and isn’t overcooked.  I found that using the smaller grater attachment on the food processor or box grater makes a difference to the finished dish.  The jaggery and coconut make it slightly sweet, so it is a favourite with the younger and more fussier eaters in the family. I keep it very simple as I love how the carrots get to shine, but you could easily spruce it up by adding finely chopped fresh coriander, a squeeze of lemon and a sprinkling of lemon zest.

4 medium carrots

1 spoon ghee/oil

½ tsp mustard seeds

1 generous tsp jaggery/brown sugar

1 heaped Tblsp unsweetened dried coconut

a sprinkling of salt

Top, tail and peel the carrots.  Either using a smaller hand grater or your food processor (using the smaller grater attachment), grate the carrots.  Pick out the bigger bits and finely chop them, adding back in with the rest of the grated carrots.  Set aside.

In a deep skillet, heat a spoon of ghee/oil.  When hot, add the mustard seeds, then when they pop and splutter and turn grey, add the grated carrots. Using two spoons, toss the carrots around as you would toss a salad, keeping the carrots moving.  Saute just for a minute or two.  Add the jaggery and dried coconut and a sprinkling of salt.  Serve immediately, or if you are making ahead, transfer to another dish so it doesn’t continue to cook, then serve at room temperature.

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Goodness shared by Stacey

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4 comments

  • Celina

    …I cannot wait to get home and make it… I love your website… My truly favourite were fermented mung bean pancakes… xx 🙂

    • Good Ness

      Thank-you Celina! aren’t they great..also one of our favourites..You should try the Indian dosa if you haven’t already (rice & dahl) fermented as well but slightly lighter.

  • Celina

    …I have changed the carrot salad recipe slightly… I didn’t have dried coconut so I soaked some almonds and used those…also I added little cardamom and squeezed some orange juice… 🙂
    I am going to check the Indian dosa now…thank you girls for your lovely inspiration

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