Spicy Carrots

Ingredients

·         1 lb. carrots

·         2 cups water

·         1/2 tsp. salt

·         1 tsp. cumin seeds

·         1 red chili, to taste

·         1 large garlic clove, crushed

·         2 tbsps. olive oil

·         1 tsp. paprika

·         juice of 1 lemon

·         flat leaf parsley, to garnish

Method

Cut the carrots into slices about 1/4 inch thick. Bring the water to the boil and add the salt and carrot slices. Simmer for about 8 minutes or until the carrots are just tender, without allowing them to get too soft. Drain the carrots, put them into a bowl and set aside. Grind or crush the cumin to a powder. Remove the seeds from the chilli and chop the chili finely. Take care when handling as they can irritate the skin and eyes. Gently heat the oil in a pan and toss in the garlic and the chili. Stir over medium heat for about a minute, without allowing the garlic to brown. Stir in the paprika and the lemon juice. Pour the warm mixture over the carrots, tossing them well so they are coated with the spices. Spoon into a serving dish and garnish with a sprig of flat leaf parsley. Serves 4.

You may also like to try –

Dal Payasam

Aval Payasam

Vermicelli Payasam

Sakkari Pongal