The Indian Carrot recipe sounds delicious However I’m perplexed at the thought of a ``curry leave`` Curry is a melange of spices taking it’s characteristics from the region and the dish it is supposed to savour. What then is a curry leave?
Carrot Kari (Indian-Style Carrots With Mustard Seeds)
Inspired by a recipe in Julie Sahni's Indian Regional Classics (Ten Speed Press, 2001), these carrots are stewed long enough to concentrate their sweetness; mustard seeds, curry leaves, and chiles provide warm and earthy notes. This recipe first appeared in our October 2011 issue along with Lesley Porcelli's story The Soft Approach.
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Credit: Todd Coleman
INGREDIENTS
2 tbsp. canola oil1 tsp. brown mustard seeds
2 tsp. yellow split peas, lightly crushed
1 tsp. ground turmeric
½ tsp. paprika
24 fresh or dried curry leaves
2 dried chiles de árbol, stemmed and torn into small pieces
1 ¼ lb. small to medium carrots, thinly sliced crosswise
Kosher salt and freshly ground black pepper, to taste
Cooked basmati rice, for serving
2. Remove the lid and stir in the peas, turmeric, paprika, curry leaves, and chiles, and cook, stirring often, until fragrant, about 2 minutes. Add the carrots along with 1 cup water and bring to a boil. Reduce the heat to medium-low, and cook, covered and stirring occasionally, until carrots are very soft, about 20 minutes.
3. Uncover the pan, raise the heat to high, and cook, stirring occasionally, until the excess liquid evaporates, about 5 minutes. Season with salt and pepper. Serve hot or at room temperature with basmati rice.
24 fresh or dried curry leaves
2 dried chiles de árbol, stemmed and torn into small pieces
1 ¼ lb. small to medium carrots, thinly sliced crosswise
Kosher salt and freshly ground black pepper, to taste
Cooked basmati rice, for serving
INSTRUCTIONS
1. Heat oil in a 12″ skillet over medium-high heat. Add the mustard seeds, cover skillet with lid, and cook, shaking the pan occasionally, until the seeds stop popping, about 30 seconds.2. Remove the lid and stir in the peas, turmeric, paprika, curry leaves, and chiles, and cook, stirring often, until fragrant, about 2 minutes. Add the carrots along with 1 cup water and bring to a boil. Reduce the heat to medium-low, and cook, covered and stirring occasionally, until carrots are very soft, about 20 minutes.
3. Uncover the pan, raise the heat to high, and cook, stirring occasionally, until the excess liquid evaporates, about 5 minutes. Season with salt and pepper. Serve hot or at room temperature with basmati rice.
Ratings & Reviews (5)
@NETSCOT: http://www.wisegeek.com/what-are-curry-leaves.htm
Use only fresh curry leaves, if you can't get any fresh, go without it as dried leaves has no flavor left in it.
I would call it Indian style carrot stir fry. 'Kari' means a stew...and this is not.
this was very good. (unlike the others in this article)
Carrot Kari (Indian-Style Carrots With Mustard Seeds)
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