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How to Make Carrot and Peas Curry in Andhra Style

1/17/2014

Carrots are used to make quite a few varieties of curries in India. In this article, you'll learn how to make curry with carrots and peas in the Andhra style. It's easy, tasty and ideal for a quick summer or light curry.



Edit Ingredients



  • 500 grams/17.6 oz carrots, peeled and chopped

  • 100 grams/3.5 oz green peas, shelled

  • 3 whole and dried red chilies

  • 1 teaspoon mustard seeds

  • 1 teaspoon cumin seeds

  • 1 teaspoon white lentils (skinned and split black lentils)

  • 1 teaspoon salt

  • 3 tablespoons oil

  • 5 cups of water



Edit Steps



Part 1: Preparing the Vegetables



  1. Clean and wash the chopped carrot pieces under running water.





  2. Add fresh water to a pot. Add the carrot pieces and bring to a boil.










  3. Boil the carrot pieces for about 10 minutes.















  4. Add the shelled green peas.





  5. Add salt and mix well.










  6. Cover the pot with a lid. Drain the water and let stand.







Part 2: Making the Curry



  1. Add oil to the frying pan.

  2. Add red chilies, mustard seeds, cumin seeds and the white lentils. Mix the ingredients well.





  3. Saute the ingredients in the oil for a few minutes.










  4. Add the boiled carrot and peas.





  5. Mix them well. The curry is now ready to serve.





  6. Serve with rice or rotis.







Edit Tips



  • Add grated fresh coconut to enhance the taste of the curry.



Edit Warnings



  • Do not over boil the carrots.



Edit Things You'll Need



  • Vegetable chopper

  • Knife

  • Colander

  • Cooking pot with lid

  • Frying pan

  • Spatula



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