CARROT PARUPPU USILI
Carrot ½ kg
Toor dal 1 small cup
Red chilly 4 or 5
Curry leaf 1 strip
Hing small pinch
Salt as required
Cooking oil 4 tbsp
Coconut oil ½ spoon
Mustard, urad dal for tempering
Cut carrots into small pieces, boil with salt. Soak toor dal. After half an hour, wetgrind it with red chilly, little salt and hing. (don’t grind very smooth). Heat oil in kadai, temper with mustard, urad dal , add curry leaves. Transfer the paste to kadai and sauté continuously for 2 minutes, till dal is fried and broken well. Add boiled carrot, keep stirring well for 2 minutes and switch off burner. Add coconut oil and mix well.
For people who don’t want to use more oil, can steam the ground dal paste as idlies , break them and follow the above procedure.
It is a very tasty side dish for vatha kuzhambu & pepper kuzhambu.
The same can be made with kothavaranga (cluster beans) also .