Carrot Curry Recipe
Ingredients
| Carrots | 4 Large | |
| Shredded coconut | 3 Tablespoon (fresh) | |
| Green chilli | 2 , slit | |
| Mustard seeds | 1⁄2 Teaspoon | |
| Urad dal | 1⁄2 Teaspoon | |
| Curry leaves | 3 | |
| Oil | 2 Teaspoon | |
| Salt | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 197 Calories from Fat 113
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 7.4 g37%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 347.4 mg14.5%
Total Carbohydrates 19 g6.5%
Dietary Fiber 6.6 g26.4%
Sugars 8.8 g
Protein 3 g5.8%
Vitamin A 483.8% Vitamin C 55.9%
Calcium 6.6% Iron 6.9%
*Based on a 2000 Calorie diet
Directions
* In a pan pour oil put mustard, urud dal and curry leaves, 2 slit green chillies, put the grated carrots and keep the flame in medium, add salt and cover with lid and cook till carrot is well cooked.
* Add 3 tsp of grated coconut and mix once and remove from fire.
* The carrot poriyal is ready
