Spiced Grated Carrots, Kerala Style

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By Jeffrey Alford and Naomi Duguid

Published 2005

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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