Mr.ANIRUDH of BCTCA 6th sem , with an innate talent for cooking and an impressive command over diverse culinary techniques, the student has proven to be a truly an expert in the kitchen. His exceptional culinary knowledge and passion for food have rightfully earned him the title of “Chef of the Day” at IIHMCA.
Ingredients:
250 gms Carrots
75 gms Onions
3 nos Green chilies
08 gms Turmeric powder
5 gms Sambar powder
50 gms Coconut grated
06 gms Salt
Tempering:
15 ml Vegetable oil
3 gms Asafoetida (Hing)
2 nos Dry chilies
5 gms Cumin seeds
5 gms Mustard seeds
2 sprigs Curry leaves
Method:
- Peel and chop the carrots into brunoise cut.
- Chop onions finely and keep aside. Chop green chilies and keep aside.
- Boil the carrots until fork tender. Set aside.
- Heat oil in a kadai and add in the mustard seeds, cumin seeds, dried red chillies and curry leaves. Let it splutter. If you want it spicy, use a couple of chopped green chillies.
- Add in one medium finely chopped onion and fry till soft. Add in the salt and a big pinch of asafoetida also called as hing. Add turmeric and sauté well.
- Add in the boiled carrots and the fresh shredded coconut.
- Add the sambar powder and briefly sauté for a minute and remove off heat.
- Serve hot with sprinkling chopped coriander leaves, grated coconut and serve it with rice.