Carrots and Peas with a Roasted Chile-Spice Blend

Manjal Mullangi Pattani Kari

Preparation info

  • Serves


    • Difficulty


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.


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


  1. 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