Spiced Grated Carrots, Kerala Style from Mangoes & Curry Leaves: Culinary Travels Through the Great
The small side dishes that are arranged around a mound of white rice at the noontime main meal in Kerala are infinitely varied. They fall into a number of categories: wet or dry, with or without gr...
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
Ingredients
- About 10 fresh or frozen curry leaves
- 3 to 4 medium carrots, coarsely grated (about 1½ cups)
- 2 green cayenne chiles, slit lengthwise and seeded
- About ½ cup plain yogurt, preferably full-fat
- ½ teaspoon salt, or more to taste
- Coarsely ground black pepper (optional)
- 2 tablespoons raw sesame oil or vegetable oil
- 1 teaspoon black mustard seeds
- 1 tablespoon minced ginger or ginger mashed to a paste
- About ½ cup minced onion
- ¼ teaspoon turmeric
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