I was not very busy yesterday and the day before as my Husband said he didn’t want any Non-Veg recipes. (Thursdays and Fridays are Holidays here.) So I made everything Veg; Veg Kurma, Dhal Curry, Rasam, Spinach and Carrot Poriyal. Carrot Poriyal was a hit as I added Lemon Juice, one of the tips given by my friend. Adding it gives a very different taste. My Son liked it very much. He showed his hands and said, ‘Adhu Venum’, meaning, I want that.
Juice from Half Lemon
Dried Red Chillies 2
Pearl Onions 4
Curry Leaves 4
Mustard Seeds ¾ tsp
Urad Dhal ½ tsp
Grate Carrots. Chop Pearl Onions. Squeeze Juice from Lemon.
Heat Oil in a Pan. When hot, add Mustard Seeds. When they complete popping up, reduce flame and add Urad Dhal. When they turn slightly brown, add Curry Leaves and Chillies. Few seconds later, add Pearl Onions. Fry till Onions become translucent.
Now add grated Carrots and Salt. Mix well. Fry on a medium flame till done. This would take five minutes or less. Switch off the flame and add Lemon Juice. Mix well and serve.
Serve with Rice and Sambar or Kuzhambu.