Carrot Pickle

Carrots have the highest vitamin A content of all vegetables. They also contain antioxidants, which protect our immune system. Studies have shown that the carrots are helpful in protecting against cancer. They also supply us with useful amounts of fibre, vitamin C, and vitamin B.

Carrots can be cooked in many forms or eaten just like that. I guess it’s the most favorite vegetable among kids due to its sweet taste.

Here is a recipe of carrot pickle that tastes so good.

Ingredients:

• 2 medium Carrots
• Dry Red Chilies according to taste
• 2 tbsp Coriander Seeds (Dhaniyalu)
• ½ tsp Fenugreek Seeds (Menthulu)
• ½ tsp Cumin Seeds (Jeelakarra)
• ½ tsp Mustards Seeds (Avalu)
• A small ball of Tamarind (Chintapandu)
• 1 tbsp Oil
• ½ tsp Asafetida
• Salt to taste

Method:

Soak the tamarind in a little water to soften. Peel the skin of the carrots and cut them into medium pieces as in the picture.

In a pan heat the oil and add the mustard seeds. When they splutter, add the cumin seeds, the coriander seeds and the fenugreek seeds. Finally add the red chilies. Fry till they change color and take them away from the pan. Then to the pan, add the chopped carrots along with the asafetida and fry till they become little cooked like in the picture.

Let them cool and grind all the ingredients into a smooth paste along with the soaked tamarind. Adjust salt and chilies according to taste. Serve with hot rice or dosas.

This is my contribution to “JFI: Carrots” hosted by The Cooker. JFI (Jihva For Ingredients) is originally started by Indira.