The kitchen equipment of a southern Indian cook often includes a special utensil used to scrape coconut meat from the inside of the hard shell. Since coconuts may not be readily available, the recipes in this book call for prepared coconut products. Unsweetened flaked coconut can usually be obtained in a cooperative grocery or a health food store. The flaked coconut carried in most supermarkets is flavored with sugar, but it can be used if the unsweetened variety is not available.
- 6 carrots, peeled and cut into thin round slices
- 1/2 c. flaked coconut
- 1 tsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. ground turmeric
- 3 tbsp. vegetable oil
- 1 tsp. black mustard seeds*
- 3/4c. water
- 1/4 c. ground peanuts (optional)
- In a bowl, combine carrots, coconut, cumin, coriander, and turmeric and mix well.
- In a skillet with a lid, heat oil over medium-high heat. Add mustard seeds and fry for about 3 minutes, or until seeds pop. (Hold or place lid loosely over skillet so seeds don’t pop out of the pan.)
- Add carrot-coconut mixture and fry for 10 minutes. Add water, lower heat, and simmer for about 10 minutes, or until carrots are tender.
- Mix ground peanuts into carrots, if desired, and serve steaming hot.
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves 4 to 6
*This simple vegetable dish uses black mustard seeds, which have a more delicate flavor than the ordinary yellow seeds.Yellow mustard seeds can be used if you cant get black ones, but you might want to use only
1/2 tsp. instead.