This South Indian dish features freshly grated carrots, toasted mustard seeds, and coconut, which grows abundantly in Kerala. Mustard seeds jump about after sitting in hot oil, so be ready to move on with the recipe when they start to shoot out of the pot. Quickly cooking the carrots produces a colorful, crunchy dish. Remove them from the heat before they fully soften.
Serves 6 to 8
2 1/2 tablespoons olive oil or coconut oil
3/4 teaspoon black or brown mustard seeds
1 dried red chili
1 cup diced onions
1 pound carrots, shredded
1 teaspoon salt
1/4 teaspoon turmeric
1/2 teaspoon freshly ground cumin
1/2 cup shredded unsweetened coconut
Heat the oil in a saute pan over medium heat. Add the mustard seeds.
As soon as the mustard seeds start to pop, add the dried chili and onion. Cook until the onion becomes translucent.
Increase the heat to medium-high. Add the shredded carrots, salt, turmeric, and cumin. Stir to combine with the onion mixture. Cook for 2 minutes, stirring constantly.
Stir in the coconut and cook for another 2 minutes.