Spiced Grated Carrots, Kerala Style

Name: Spiced Grated Carrots, Kerala Style
Yield: Serves 4
Cuisine: India
Ingredients: 1 teaspoon black mustard seeds; ½ teaspoon salt, or more to taste; About ½ cup minced onion; ¼ teaspoon turmeric; 1 tablespoon minced ginger or ginger mashed to a paste; About 10 fresh or frozen curry leaves; 3 to 4 medium carrots, coarsely grated (about 1½ cups); 2 tablespoons raw sesame oil or vegetable oil; 2 green cayenne chiles, slit lengthwise and seeded; About ½ cup plain yogurt, preferably full-fat; Coarsely ground black pepper (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

The small side dishes that are arranged around a mound of white rice at the noontime main meal in Kerala are infinitely varied. They fall into a number of categories: wet or dry, with or without grated coconut, mild or chile-hot, sweet or tart. This dish is an oleete, a category of vegetable dish that is stir-fried, then moistened with yogurt as it finishes cooking. Oleetes are moist and soft-textured but have little sauce. This carrot version has a mild heat, as well as a lit