Ingredients

Grated carrot—3 to 4 cups

Green chillies (hasiru menasina kayi)—3 to 4

Ginger (shunti//adarak)—2 inch piece

Curry leaves (karibevu//kadipatta)—handfull

Fresh grated ginger (kayi turi // nariyal)—1/4 cup or more

Lemon juice (nimbe rasa)—1 tablespoon

Salt—to taste

Sugar—1 teaspoon

For seasoning (oggarane)

Oil—2 tablespoon

Sasive (mustard seeds)—1 teaspoon

Jeerige (jeera //cumin seeds)—1 teaspoon

Channa dhal (kadale belle)—1 tablespoon

Uddina belle (urad dhal)—2 tablespoon

Hing(asafoetida//ingu)—1 teaspoon

Wash and peel skin of carrots.

Grate it .

Heat oil in a kadai or pan,once’s hot enough add sasive,jeerige

When it crackles add kadale belle,uddina belle,hing and saute on medium flame.

When dhals turns brown,add slit green chillies,karibevu,ginger chopped or grated.

Now add grated carrots,stir well.

Add in salt and sugar .

Mix well together and cook for 3 to 4 minutes.

(Usually carrots cook faster)

Add grated coconut,lemon juice and mix well.

Switch off the stove.

Carrot palya is ready to serve.

Serve with rice,chapattis.

You can also garnish with coriander leaves (optional)