Carrot Curry

Ingredients:

Carrots - 2 cups ( finely diced)
Onion - 1 cup ( finely diced)
Tomato - 1 cup (finely diced)
Green Chillies - 2 (chopped)
Dried red chillies - 1
Oil - 2 tbsp
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Salt - as per taste
Red chilli powder - 1 and 1/2 tsp ( or as per taste)
Turmeric powder - 1 tsp
Curry leaves - 10 no.
Cilantro - handful for garnishing

Procedure:

1. Boil the carrots till they are tender and keep them aside.
2. In a pan take the oil, once hot enough add the mustard seeds. When they start to splutter add urad and chana dal. Fry till they start to change color.
3. Add red chillies and green chillies. Fry for 2 min or so.
4. Now add Onions and curry leaves. Saute them till onion become translucent.
5. Add the boiled carrots and continue to cook for about 7 min.
6. Add the tomatoes and mix well. Cook for about 7 min.
7. FInally add salt, chilli powder and turmeric powder. Mix well and continue to cook for about 2 min. Garnish with cilantro and serve with Plain rice.

Simple Rasam II (charu)

Ingredients:

Water - 2 and 1/2 cups
Tamarind - 1 small lemon size
Tomatoes - 2 (cubed)
Curry leaves - 7 no.
Cilantro - handful (for garnish)
Salt - as per taste
Turmeric powder - 1 tsp

For tempering:
Oil - 1 and 1/2 tbsp
Mustard seeds - 1 tbsp
Cumin seeds - 1 tbsp
Asafoetida - 1 tsp
Dried red chillies - 1 (broken)

Procedure:

1. In a vessel take water, tamarind, tomatoes, curry leaves. Bring them to boil till the tomatoes are cooked.
2. Add salt and turmeric powder, continue to cook.
3. Meanwhile in a small pan take oil for tempering. Once it is hot add mustard seeds, when they start to splutter add cumin seeds. Add the asafoetida and red chillies.
4. Add the tempering to the Rasam. Garnish with Cilantro.
5. Serve with Plain rice or coconut rice.