Sanghi has passed me this Gold Friends Award. Thanks dear.
Carrot Paasi Paruppu is very tasty curry. Its simple and easy to prepare.
Carrot - 4 nos
Paasi Paruppu (Siru Paruppu/Split green gram/Moong Dal)- 1 cup
Cooking oil - 2 tspns
Kadag(Mustard/Rai) - 1/2 tspn
Uzhatam Paruppu/Kadalai Paruppu(Urad dal and Channa dal )- 1 tspn
Peringayam(Asafotida/Hing) - 2pinches
Karuvepillai(Curry leaves/Kari Patha) - few
Soak Paasi Paruppu for half n hour and pressure cook for 1 or 2whistles in cooker or cook directly in vessel. (If cooked in vessel keep an eye it will overflow so keep stirring)
Wash, remove skin and chop carrots into small pieces.
In a Kadai, put oil mustard Kadagu wait till it splutters. Then add Peringayam, Uzhatam Paruppu/Kadalai Paruppu, Karuvepillai wait till its brown. Now add carrots, manjal with little water and cook. When its half cooked add salt stir occasionally.
Add paasi paruppu and mix well. Cook for few minutes till all mixes well.
Carrot Passi Paruppu Curry is ready to serve. This is a good side dish for chapathi or to mix with rice.
Note - If you want gravy type you can add little water and cook.
This recipe is going for Sidedish for chapathi event hosted by Viki.
My other entries for this event are
Kadai Mixed Vegetable
Dal with Cabbage
Cabbage Green Peas Curry
Pavakkai(Bitter Gourd Potato) Uralai Fry