Name: Carrots and Peas with a Roasted Chile-Spice Blend (Manjal Mullangi Pattani Kari)
Yield: Serves 6
Cuisine: India
Ingredients: 2 tablespoons unrefined sesame oil or canola oil; 1 teaspoon cumin seeds, ground; 1 teaspoon coriander seeds, ground; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon black or yellow mustard seeds; 1 cup finely chopped red onion; 8 ounces carrots, peeled, ends trimmed, thinly sliced crosswise; ¼ teaspoon ground turmeric; ½ teaspoon Sambhar masala; 2 cups frozen green peas (no need to thaw; see Tip); 2 tablespoons finely chopped fresh cilantro leaves and tender stems

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This thin-sauced curry is a great side dish with Creamy Black Lentils with Chickpeas and Kidney Beans. The sweet carrots balance the hot flavors in the Sambhar masala, especially when you use either baby or thin, tender carrots—not those gargantuan, flavorless wonders.

Ingredients

2 tablespoons unrefined sesame oil or canola oil
1 teaspoon black or yellow mustard seeds

Method

Heat the oil in a small saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Immediately add the onion and stir-fry until it is honey-brown, 2 to 3 minutes. Then sprinkle in the salt, cumin, coriander, Sambhar masala, and turmeric. Cook, stirring constantly, for abo

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Ingredients

Method

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